Home Cookin' is Cookin' Consumer Trends
A. Elizabeth Sloan
págs. 18-19
Upping the Ante for Food Science and Technology Research
S. A. Smith
págs. 20-45
Determining the Safety of Bioengineered Microorganisms Bioengineered microorganisms have a history of safe use in the food industry thanks to a well-developed risk-assessment process
J. C. Rowlands
págs. 28-31
Consumer Acceptance of Genetically Modified Foods Consumer acceptance of and willingness to eat genetically modified foods depend on the reason for the modification and other factors
Jayson L. Lusk, P. Sullivan
págs. 32-37
Designer Foods for Diabetics: A Big Potential, Tricky Market
Pierce Hollingsworth
págs. 38-41
Developing and Marketing Foods for Diabetics
pág. 38
Formulating Foods for Diabetics
N. H. Mermelstein
págs. 42-45
31 Ingredient Developments for Frozen Desserts
D. E. Pszczola
págs. 46-66
Improving the Gut Feeling
L. M. Ohr
págs. 67-70
Acrylamide in Foods
James H. Giese
págs. 71-75
Developments in Food Freezing
J. P. Clark
págs. 76-77
Foodservice Drives Packaging Developments
Aaron L. Brody
págs. 78-86
IFT Experts: Sweet on Food Topics in the News
J. M. Klapthor
pág. 87
Restricting "Junk Foods" in School is Not the Answer
S. T. Omaye
pág. 108
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