Critical Reviews in Food Science and Nutrition, Volume 54, Issue 3 (2014)

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Critical Reviews in Food Science and Nutrition, Volume 54, Issue 3 (2014)

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Article
Differential Modulation of Apoptotic Processes by Proanthocyanidins as a Dietary Strategy for Delaying Chronic Pathologies
Francesc Puiggròs, Maria-Josepa Salvadó, Cinta Bladé & Lluís Arola
Pages: 277-291
Published online: 04 Nov 2013
AbstractforDifferential Modulation of Apoptotic Processes by Proanthocyanidins as a Dietary Strategy for Delaying Chronic Pathologies | Full Text | References | PDF (272.5 KB)
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Article
Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review
Xusheng Guo, Ruijun Long, Michael Kreuzer, Luming Ding, Zhanhuan Shang, Ying Zhang, Yang Yang & Guangxin Cui
Pages: 292-302
Published online: 04 Nov 2013
AbstractforImportance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review | Full Text | References | PDF (120.3 KB)
  • 1478 Views
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Article
Fruit Wastes Fermentation for Phenolic Antioxidants Production and Their Application in Manufacture of Edible Coatings and Films
G. C. G. Martinez-Avila, A. F. Aguilera, S. Saucedo, R. Rojas, R. Rodriguez & C. N. Aguilar
Pages: 303-311
Published online: 04 Nov 2013
AbstractforFruit Wastes Fermentation for Phenolic Antioxidants Production and Their Application in Manufacture of Edible Coatings and Films | Full Text | References | PDF (104.6 KB)
  • 1184 Views
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Article
Application of Ozone for the Postharvest Treatment of Fruits and Vegetables
S. Horvitz & M. J. Cantalejo
Pages: 312-339
Published online: 04 Nov 2013
AbstractforApplication of Ozone for the Postharvest Treatment of Fruits and Vegetables | Full Text | References | PDF (236.6 KB)
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Article
Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food
Imran Pasha, Farhan Saeed, M. Tauseef Sultan, Moazzam Rafiq Khan & Madiha Rohi
Pages: 340-351
Published online: 04 Nov 2013
AbstractforRecent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food | Full Text | References | PDF (129.9 KB)
  • 2675 Views
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Article
Antioxidant Potential of Spices and Their Active Constituents
K. Srinivasan
Pages: 352-372
Published online: 04 Nov 2013
AbstractforAntioxidant Potential of Spices and Their Active Constituents | Full Text | References | PDF (319.2 KB)
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Article
Plant-Derived Food Ingredients for Stimulation of Energy Expenditure
Nancy Dewi Yuliana, Henrie Korthout, Christofora Hanny Wijaya, Hye Kyong Kim & Robert Verpoorte
Pages: 373-388
Published online: 04 Nov 2013
AbstractforPlant-Derived Food Ingredients for Stimulation of Energy Expenditure | Full Text | References | PDF (581.1 KB)
  • 931 Views
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Article
Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolens L.): An Overview
H. B. Sowbhagya
Pages: 389-398
Published online: 04 Nov 2013
AbstractforChemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolens L.): An Overview | Full Text | References | PDF (506.1 KB)
  • 3138 Views
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Article
Pressure-Induced Gelatinization of Starch in Excess Water
Katleen J. R. Vallons, Liam A. M. Ryan & Elke K. Arendt
Pages: 399-409
Published online: 04 Nov 2013
AbstractforPressure-Induced Gelatinization of Starch in Excess Water | Full Text | References | PDF (673.4 KB)
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