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Comprehensive Reviews in Food Science and Food Safety

Cover image for Vol. 7 Issue 1

January 2008

Volume 7, Issue 1

Pages 1–191

  1. Editorial

    1. Top of page
    2. Editorial
    3. Original Articles
    4. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies
    5. Models for Safety, Quality, and Competitiveness of the Food Processing Sector
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      Editorial: A Better Way to Publish Proceedings (page 1)

      Manfred Kroger

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00038.x

  2. Original Articles

    1. Top of page
    2. Editorial
    3. Original Articles
    4. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies
    5. Models for Safety, Quality, and Competitiveness of the Food Processing Sector
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      Infrared Heating in Food Processing: An Overview (pages 2–13)

      Kathiravan Krishnamurthy, Harpreet Kaur Khurana, Jun Soojin, Joseph Irudayaraj and Ali Demirci

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00024.x

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      Functional and Edible Uses of Soy Protein Products (pages 14–28)

      Preeti Singh, R. Kumar, S. N. Sabapathy and A. S. Bawa

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00025.x

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      The Carotenoid Pigment Zeaxanthin—A Review (pages 29–49)

      M.G. Sajilata, R.S. Singhal and M.Y. Kamat

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00028.x

  3. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies

    1. Top of page
    2. Editorial
    3. Original Articles
    4. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies
    5. Models for Safety, Quality, and Competitiveness of the Food Processing Sector
    1. Prepared by a Task Force of the ILSI International Food Biotechnology Committee

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      Front Matter (pages 50–53)

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00029_1.x

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      Executive Summary (pages 54–58)

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00029_2.x

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      Chapter 5: Golden Rice 2 (pages 92–98)

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00029_7.x

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      Appendix 3: Physiology of β-Carotene (page 110)

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00029_11.x

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  4. Models for Safety, Quality, and Competitiveness of the Food Processing Sector

    1. Top of page
    2. Editorial
    3. Original Articles
    4. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies
    5. Models for Safety, Quality, and Competitiveness of the Food Processing Sector
    1. Edited by Ashim Datta

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      Status of Microbial Modeling in Food Process Models (pages 137–143)

      Bradley P. Marks

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00032.x

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      Kinetic Modeling of Food Quality: A Critical Review (pages 144–158)

      Martinus A.J.S. Van Boekel

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00036.x

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      Use of Modeling to Enhance the Microbiological Safety of the Food System (pages 159–167)

      D. Glenn Black and P. Michael Davidson

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00034.x

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      Quality and Safety Models and Optimization as Part of Computer-Integrated Manufacturing (pages 168–174)

      Julio R. Banga, Eva Balsa-Canto and Antonio A. Alonso

      Version of Record online: 30 JAN 2008 | DOI: 10.1111/j.1541-4337.2007.00023.x

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