Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties

Author:

Giusti Anna M.,Bignetti Enrico,Cannella Carlo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference85 articles.

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3. Anderson, I., & Oste, R. (1992). Loss of ascorbic acid, folacin and vitamin B12 and changes in oxygen content of UHT milk. Introduction and methods. Milchwissenschaft, 47, 223–224.

4. Belkaski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003). Acrylamide in foods: Occurrence, sources and modelling. Journal of Agricultural and Food Chemistry, 51, 802–808.

5. Bender, A. E. (1987). The nutritional aspects of food processing. In: Turner (Ed.), Food technology international Europe (pp. 273–275). London, England: Sterling Publications International.

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