Critical Reviews in Food Science and Nutrition back issues from July 2005:
Starch-Value Addition by Modification
Jul 10, 2005; ... Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value In both food and non-food Industries. Modified starches are ...
Peanut Milk and Peanut Milk Based Products Production: A Review
Jul 10, 2005; ... Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using ...
Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation
Jul 10, 2005; ... Functional foods stand for a new category of remarkably promising foods bearing properties (i.e., low cholesterol, antioxidant, anti-aging, anticancer, etc.) that have already rendered them quite appealing. There are many classes of functional foods (pro- andpre-biotics, dietary fiber, low fat, ...
A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products
Jul 10, 2005; ... The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and cornflakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ...