Food Reviews International, Volume 25, Issue 3 (2009)

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Food Reviews International, Volume 25, Issue 3 (2009)

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Original Articles

Article
Current Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder
Vinod Kumar & G.A. Ravishankar
Pages: 175-197
Published online: 16 Jun 2009
AbstractforCurrent Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder | Full Text | References | PDF (268.4 KB)
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Article
Analysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment from Capsicum spp.
Suna Kim, Tae Youl Ha & In Kyeong Hwang
Pages: 198-213
Published online: 16 Jun 2009
AbstractforAnalysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment from Capsicum spp. | Full Text | References | PDF (182.9 KB)
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Article
Ochratoxin A in Wines
Ertan Anli & Mustafa Bayram
Pages: 214-232
Published online: 16 Jun 2009
AbstractforOchratoxin A in Wines | Full Text | References | PDF (717.5 KB)
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Article
Influence of Pre-Slaughter Process on Pork Quality: An Overview
D. Álvarez, M.D. Garrido & S. Bañón
Pages: 233-250
Published online: 16 Jun 2009
AbstractforInfluence of Pre-Slaughter Process on Pork Quality: An Overview | Full Text | References | PDF (301.1 KB)
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Article
Factors Affecting the Functional Properties of Whey Protein Products: A Review
M.H. Abd El-Salam, Safinaz El-Shibiny & Aida Salem
Pages: 251-270
Published online: 16 Jun 2009
AbstractforFactors Affecting the Functional Properties of Whey Protein Products: A Review | Full Text | References | PDF (158.7 KB)
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