Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
《国际食品评论》提供有关食品生产、加工、可接受性和营养价值的最新评论，审查食品和营养与健康的关系，以及影响富裕国家和发展中国家的不同问题。国际食品评论为关键的全球食品困境和短缺提供技术解决方案，包含以下相关文章：·食品科学家和技术专家·食品和谷物化学家·化学工程师·农学家·微生物学家·毒理学家·营养学家
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584816
Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1600539
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1467442
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1600538
A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1563793
Advances in Nondestructive Methods for Meat Quality and Safety Monitoring
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584814
Applications of miniaturized and portable near infrared spectroscopy (NIRS) for inspection and control of meat and meat products
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1514624
A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.)
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1438470
Post-harvest technologies applied to edible flowers: A review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1473422
Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1514625
Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1573829
Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1588290
Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1517264
Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584817
Enzyme activity during germination of different cereals: A review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1514623
Food-Grade Colloidal Systems for the Delivery of Essential Oils
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1687514
The effect of dietary polyphenols on intestinal absorption of glucose and fructose: Relation with obesity and type 2 diabetes
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1573432
Exploring the anticancer properties of essential oils from family Lamiaceae
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1467443
Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1687515
Is ergosterol a new microbiological quality parameter in foods or not?
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1482495
A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1608557
Post-Harvest Processing and Utilization of Sweet Potato: A Review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1600540
Recent Trends on the Valorization Strategies for the Management of Citrus By-products
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1695834
Technological processing of fresh gilthead seabream (Sparus aurata): A review of quality changes
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1441298
Plant-Derived Supplementary Carbohydrates, Polysaccharides and Oligosaccharides in Management of Diabetes Mellitus: A Comprehensive Review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584818
A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584815
Okra in Food Field: Nutritional Value, Health Benefits and Effects of Processing Methods on Quality
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1695833
Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1469142
Nanosized Zinc Oxide: Super-Functionalities, Present Scenario of Application, Safety Issues, and Future Prospects in Food Processing and Allied Industries
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1573828
Efficient Plant Foods Processing Based on Infrared Heating
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1600537
Frying Process: From Conventional to Air Frying Technology
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1600541
Giant oyster mushroom, Pleurotus giganteus (Agaricomycetes): Current status of the cultivation methods, chemical composition, biological, and health-promoting properties
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1542710
The beneficial effects of Pumpkin (Cucurbita pepo L.) seed oil for health condition of men
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1482496
Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1704001
Natural Occurrence, Legislation, and Determination of Aflatoxins Using Chromatographic Methods in Food: A Review (from 2010 to 2019)
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1701009
Plant food by-products as feed: Characteristics, possibilities, environmental benefits, and negative sides
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1573431
Role of healthy extruded snacks to mitigate malnutrition
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2018.1542534
Ethylene Scavenging Systems in Packaging of Fresh Produce: A Review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1695836
Edible Bird’s Nest: Physicochemical Properties, Production, and Application of Bioactive Extracts and Glycopeptides
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1696359
Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1701010
Enzyme Engineering: Current Trends and Future Perspectives
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1695835
Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1701008
The Gluten-Free Diet and Glycaemic Index in the Management of Coeliac Disease Associated with Type 1 Diabetes
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1584902
Protein-based Fat Replacers – A Review of Recent Advances
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1701007
Evaluation of Ginger (Zingiber Officinale Roscoe) on Energy Metabolism and Obesity: Systematic Review and Meta-Analysis
来源期刊：Food Reviews InternationalDOI：10.1080/87559129.2019.1608556
