Annual Review of Food Science and Technology
Volume 1, April 2010

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Contents and Authors

A Promise Kept, W. James Harper

Whole Grains: Benefits and Challenges, Julie Miller Jones, Jodi Engleson

Water-Solids Interactions: Deliquescence, Lisa J. Mauer, Lynne S. Taylor

Food Formats for Effective Delivery of Probiotics, Mary Ellen Sanders, Maria L. Marco

Fate of Starch in Food Processing: From Raw Materials to Final Food Products, Jan A. Delcour, Charlotte Bruneel, Liesbeth J. Derde, Sara V. Gomand, Bram Pareyt, Joke A. Putseys, Edith Wilderjans, Lieve Lamberts

Crosslinking Food Proteins for Improved Functionality, Johanna Buchert, Dilek Ercili Cura, Hairan Ma, Chiara Gasparetti, Evanthia Monogioudi, Greta Faccio, Maija Mattinen, Harry Boer, Riitta Partanen, Emilia Selinheimo, Raija Lantto, Kristiina Kruus

Genetics of Yeast Impacting Wine Quality, Linda F. Bisson, Jonathan E. Karpel

Anthocyanins: Natural Colorants with Health-Promoting Properties, Jian He, M. Monica Giusti

An Update on the Health Effects of Tomato Lycopene, Erica N. Story, Rachel E. Kopec, Steven J. Schwartz, G. Keith Harris

Food Powders Flowability Characterization: Theory, Methods, and Applications, Pablo Juliano, Gustavo V. Barbosa-Canovas

Emulsion Design to Improve the Delivery of Functional Lipophilic Components, David Julian McClements

Biochemistry and Genetics of Starch Synthesis, Peter L. Keeling, Alan M. Myers

Functional Oligosaccharides: Application and Manufacture, R.A. Rastall

Food Safety: What Can We Learn From Genomics? Máire Begley, Colin Hill

Mechanisms of Microbial Hydrogen Disposal in the Human Colon and Implications for Health and Disease, Noriko Nakamura, Henry C. Lin, Christopher S. McSweeney, Roderick I. Mackie, H. Rex Gaskins

Genomic Evolution of Domesticated Microorganisms, Grace L. Douglas, Todd R. Klaenhammer

Edible Packaging Materials, Theeranun Janjarasskul, John M. Krochta

Phage and Their Lysins as Biocontrol Agents for Food Safety Applications, Brid Coffey, Susan Mills, Aidan Coffey, Olivia McAuliffe, R. Paul Ross

Glass Transition Temperature and Its Relevance in Food Processing, Yrjö H. Roos

Functional Genomics for Food Fermentation Processes, E. J. Smid, J. Hugenholtz

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ISSN: 1941-1413
ISBN: 978-0-8243-4901-1

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