JournalTOCs

Annual Review of Food Science and Technology
[SJR: 2.753] [H-I: 30] [14 followers] Follow

Full-text available via subscription

Subscription journal
ISSN (Print) 1941-1413 - ISSN (Online) 1941-1421
Published by Annual Reviews

[47 journals]

Who Would Have Thought' The Story of a Food Engineer
- Pages: 1 - 20
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 1-20, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:29Z
  DOI: 10.1146/annurev-food-030216-030225
Enzyme-Based Strategies for Structuring Foods for Improved Functionality
- Pages: 21 - 34
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 21-34, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:09Z
  DOI: 10.1146/annurev-food-030216-025753
Bioavailability of Nutrients and Micronutrients: Advances in Modeling and
In Vitro Approaches
- Pages: 35 - 55
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 35-55, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:35Z
  DOI: 10.1146/annurev-food-030216-030055
Food Analysis Using Organelle DNA and the Effects of Processing on Assays
- Pages: 57 - 74
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 57-74, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:13Z
  DOI: 10.1146/annurev-food-030216-030216
Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
- Pages: 75 - 96
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 75-96, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:30Z
  DOI: 10.1146/annurev-food-030216-030045
Side Streams of Plant Food Processing As a Source of Valuable Compounds:
Selected Examples
- Pages: 97 - 112
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 97-112, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:46Z
  DOI: 10.1146/annurev-food-030216-030135
Translating Omics to Food Microbiology
- Pages: 113 - 134
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 113-134, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:50:08Z
  DOI: 10.1146/annurev-food-030216-025729
A New Look at Kinetics in Relation to Food Storage
- Pages: 135 - 153
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 135-153, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:38Z
  DOI: 10.1146/annurev-food-030216-025915
Anthocyanins and Flavanones Are More Bioavailable than Previously
Perceived: A Review of Recent Evidence
- Pages: 155 - 180
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 155-180, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:54Z
  DOI: 10.1146/annurev-food-030216-025636
Strategies for Producing and Incorporating Conjugated Linoleic
Acid–Rich Oils in Foods
- Pages: 181 - 204
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 181-204, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:51:54Z
  DOI: 10.1146/annurev-food-030216-025703
Recent Advances in the Utilization of Natural Emulsifiers to Form and
Stabilize Emulsions
- Pages: 205 - 236
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 205-236, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:40Z
  DOI: 10.1146/annurev-food-030216-030154
In Vitro Release Kinetics of Microencapsulated Materials and the Effect of
the Food Matrix
- Pages: 237 - 259
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 237-259, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:22Z
  DOI: 10.1146/annurev-food-030216-025720
Natural Colorants: Food Colorants from Natural Sources
- Pages: 261 - 280
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 261-280, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:51:51Z
  DOI: 10.1146/annurev-food-030216-025923
Cyanobacterial Toxins in Freshwater and Food: Important Sources of
Exposure to Humans
- Pages: 281 - 304
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 281-304, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:22Z
  DOI: 10.1146/annurev-food-030216-030116
From Bits and Pieces to Whole Phage to Nanomachines: Pathogen Detection
Using Bacteriophages
- Pages: 305 - 329
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 305-329, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:49:42Z
  DOI: 10.1146/annurev-food-041715-033235
Carbohydrates as Fat Replacers
- Pages: 331 - 351
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 331-351, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:54:01Z
  DOI: 10.1146/annurev-food-030216-030034
Engineered Probiotics: Applications and Biological Containment
- Pages: 353 - 370
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 353-370, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:50Z
  DOI: 10.1146/annurev-food-030216-030256
The Challenges of Eliminating or Substituting Antimicrobial Preservatives
in Foods
- Pages: 371 - 390
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 371-390, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:53:03Z
  DOI: 10.1146/annurev-food-030216-025952
Mass Transport Phenomena in Lipid Oxidation and Antioxidation
- Pages: 391 - 411
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 391-411, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:59Z
  DOI: 10.1146/annurev-food-030216-025812
CRISPR-Cas Technologies and Applications in Food Bacteria
- Pages: 413 - 437
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 413-437, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:01Z
  DOI: 10.1146/annurev-food-072816-024723
Edible Nanoemulsions as Carriers of Active Ingredients: A Review
- Pages: 439 - 466
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 439-466, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:49:56Z
  DOI: 10.1146/annurev-food-030216-025908
Advances in Nanotechnology as They Pertain to Food and Agriculture:
Benefits and Risks
- Pages: 467 - 492
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 467-492, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:51:28Z
  DOI: 10.1146/annurev-food-041715-033338
Application of Microrheology in Food Science
- Pages: 493 - 521
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 493-521, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:52:41Z
  DOI: 10.1146/annurev-food-030216-025859
Gastric Mixing During Food Digestion: Mechanisms and Applications
- Pages: 523 - 542
  Abstract: Annual Review of Food Science and Technology, Volume 8, Issue 1, Page 523-542, February 2017.
  
  Citation: Annual Review of Food Science and Technology
  PubDate: 2017-02-28T09:51:42Z
  DOI: 10.1146/annurev-food-030216-025802