Food Reviews International, Volume 38, Issue 1 (2022)

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Food Reviews International, Volume 38, Issue 1 (2022)

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Review

Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods
Oladipupo Odunayo Olatunde & Soottawat Benjakul
Pages: 1-31
Published online: 27 Jan 2020
AbstractforAntioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods | Full Text | References | PDF (2.7 MB) | EPUB
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Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement
Slaven Jurić, Marina Jurić, Md Abu Bakar Siddique & Milad Fathi
Pages: 32-69
Published online: 31 Jan 2020
AbstractforVegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement | Full Text | References | PDF (2.7 MB) | EPUB
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Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review
Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal & Rana Muhammad Aadil
Pages: 70-87
Published online: 19 Feb 2020
AbstractforAcrylamide Formation and Different Mitigation Strategies during Food Processing – A Review | Full Text | References | PDF (1.6 MB) | EPUB
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Mushroom: A New Resource for Anti-Angiogenic Therapeutics
Pradipta Jana & Krishnendu Acharya
Pages: 88-109
Published online: 17 Feb 2020
AbstractforMushroom: A New Resource for Anti-Angiogenic Therapeutics | Full Text | References | PDF (1.8 MB) | EPUB
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