Critical Reviews in Food Science and Nutrition, Volume 34, Issue 3 (1994)

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Critical Reviews in Food Science and Nutrition, Volume 34, Issue 3 (1994)

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Original Articles

Article
Effect of preheating on potato texture
Anders Andersson, Vassilis Gekas, Irene Lind, Fernanda Oliveira, Rickard Öste & Jose Miguel Aguilfra
Pages: 229-251
Published online: 29 Sep 2009
AbstractforEffect of preheating on potato texture | References | PDF (1.8 MB)
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Article
Nutrition, endothelial cell metabolism, and atherosclerosis
Bernhard Hennig, Michal Toborek, Angelina Alvarado Cader, Eric A. Decker & Mary A. Stuart
Pages: 253-282
Published online: 29 Sep 2009
AbstractforNutrition, endothelial cell metabolism, and atherosclerosis | References | PDF (2.7 MB)
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Article
Deamidation of food proteins to improve functionality
Jamel S. Hamada & Barry Swanson
Pages: 283-292
Published online: 29 Sep 2009
AbstractforDeamidation of food proteins to improve functionality | References | PDF (783.1 KB)
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Article
Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing
Youling L. Xiong
Pages: 293-320
Published online: 29 Sep 2009
AbstractforMyofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing | References | PDF (2.4 MB)
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Miscellany

Editorial board
Page: ebi
Published online: 29 Sep 2009
CitationforEditorial board | PDF (48 KB)
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