Food Reviews International, Volume 35, Issue 8 (2019)

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Food Reviews International, Volume 35, Issue 8 (2019)

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Reviews

Review
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Małgorzata Starowicz & Henryk Zieliński
Pages: 707-725
Published online: 02 Apr 2019
AbstractforHow Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? | Full Text | References | PDF (1.6 MB) | EPUB
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Review
Post-Harvest Processing and Utilization of Sweet Potato: A Review
Vithu P, Sanjaya K Dash & Kalpana Rayaguru
Pages: 726-762
Published online: 15 Apr 2019
AbstractforPost-Harvest Processing and Utilization of Sweet Potato: A Review | Full Text | References | PDF (893.4 KB) | EPUB
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Review
Frying Process: From Conventional to Air Frying Technology
Aline Nalon Zaghi, Sandra Maria Barbalho, Elen Landgraf Guiguer & Alda Maria Otoboni
Pages: 763-777
Published online: 02 Apr 2019
AbstractforFrying Process: From Conventional to Air Frying Technology | Full Text | References | PDF (1.3 MB) | EPUB
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Review
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages
Rossana Sidari & Rosanna Tofalo
Pages: 778-805
Published online: 12 May 2019
AbstractforA Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages | Full Text | References | PDF (595.5 KB) | EPUB
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