Food Reviews International, Volume 8, Issue 2 (1992)

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Food Reviews International, Volume 8, Issue 2 (1992)

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Original Articles

Article
Hard‐to‐cook phenomenon in legumes
Ahmed M. El‐Tabey Shehata
Pages: 191-221
Published online: 03 Nov 2009
AbstractforHard‐to‐cook phenomenon in legumes | References | PDF (1.7 MB)
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Article
Use of periwinkles as sources of dietary protein: The nutritional, toxicological, processing, and policy implications
C. C. Ariahu & M. O. Ilori
Pages: 223-233
Published online: 03 Nov 2009
AbstractforUse of periwinkles as sources of dietary protein: The nutritional, toxicological, processing, and policy implications | References | PDF (619 KB)
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Article
New protein texturization processes by extrusion cooking at high moisture levels
J. C. Cheftel, M. Kitagawa & C. Quéguiner
Pages: 235-275
Published online: 03 Nov 2009
AbstractforNew protein texturization processes by extrusion cooking at high moisture levels | References | PDF (2.8 MB)
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Article
Quantitative risk assessment, food chemicals, and a healthy diet
Thomas Scarlett
Pages: 277-300
Published online: 03 Nov 2009
AbstractforQuantitative risk assessment, food chemicals, and a healthy diet | References | PDF (1.6 MB)
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Book Reviews

Book Review
Book review
Leonard Stoloff
Pages: 301-303
Published online: 03 Nov 2009
AbstractforBook review | References | PDF (134.4 KB)
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Miscellany

About the contributors
Pages: 305-306
Published online: 03 Nov 2009
CitationforAbout the contributors | PDF (107.2 KB)
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Editorial board
Page: ebi
Published online: 03 Nov 2009
CitationforEditorial board | PDF (56.6 KB)
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