Food Reviews International, Volume 35, Issue 5 (2019)

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Food Reviews International, Volume 35, Issue 5 (2019)

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Reviews

Review
Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products
Silvia Del Carmen Beristain-Bauza, Paola Hernández-Carranza, Teresa Soledad Cid-Pérez, Raúl Ávila-Sosa, Irving Israel Ruiz-López & Carlos Enrique Ochoa-Velasco
Pages: 407-426
Published online: 04 Feb 2019
AbstractforAntimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products | Full Text | References | PDF (2 MB) | EPUB
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Review
A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms
Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga & Charles Muyanja
Pages: 427-466
Published online: 07 Apr 2019
AbstractforA Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms | Full Text | References | PDF (2.7 MB) | EPUB
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Review
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
C. V. Bis-Souza, F. J. Barba, J. M. Lorenzo, A. L. B Penna & A. C. S. Barretto
Pages: 467-484
Published online: 14 Mar 2019
AbstractforNew strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers | Full Text | References | PDF (523.9 KB) | EPUB
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Review
Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products
Trinidad Pérez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando & Teresa Antequera
Pages: 485-503
Published online: 19 Mar 2019
AbstractforStrategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products | Full Text | References | PDF (1.6 MB) | EPUB
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