Journal of the science of food and agriculture

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  Año 2004, Vol. 84, Número 15

  • Inhibitory effects of Hibiscus sabdariffa L extract on low-density lipoprotein oxidation and anti-hyperlipidemia in fructose-fed and cholesterol-fed rats

    C.-C. Chen, F.-P. Chou

    págs. 1989-1996

    

  • Antioxidant activity of Potentilla fruticosa

    P. R. Venskutonis, T. A. van Beek, G. Miliauskas

    págs. 1997-2009

    

  • Sprout inhibition of potatoes with soft-electrons (low-energy electron beams)

    T. Hayashi, S. Todoriki

    págs. 2010-2014

    

  • Volatile aldehyde emissions from heated cooking oils

    Ángel Antonio Carbonell Barrachina, Andrés Fullana Font

    págs. 2015-2021

    

  • Functionality of native and denatured cashew nut kernel protein isolates at isoelectric pH as a function of salt concentration

    V. Q. Neto, P. S. Bora

    págs. 2022-2027

    

  • Effects of enzymes in diets with varying energy levels on growth and egg production performance of Japanese quail

    A. V. Elangovan

    págs. 2028-2034

    

  • Performance of several Cr and Yb analytical techniques applied to samples of different biological origin (digesta or faeces)

    F. Vicente, A. Sarraseca

    págs. 2035-2040

    

  • Determination of ergosterol in paddy rice using solid phase extraction

    G. Srzednicki

    págs. 2041-2046

    

  • Iberian ham headspace: odorants of intermuscular fat and differences with lean

    Ana Isabel Carrapiso Martínez

    págs. 2047-2051

    

  • A rapid purification procedure for cathepsin L from bovine species and production of specific antibodies

    M. A. Sentandreu

    págs. 2052-2060

    

  • Characterisation and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium)

    C. Nicolle, J.-L. Lamaison, D. Fraisse, A. Carnat

    págs. 2061-2069

    

  • Changes produced on the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying

    María Consuelo Díaz-Maroto Hidaldo

    págs. 2070-2076

    

  • Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo

    Juana Fernández López, Luis Alesón Carbonell

    págs. 2077-2084

    

  • Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory Coast

    N. G. G. Amani

    págs. 2085-2096

    

  • Differences in microbial activity of digesta from three sections of the porcine large intestine according to in vitro fermentation of carbohydrate-rich substrates

    B. A. Williams, E. Bauer

    págs. 2097-2104

    

  • Production of fermentable media from vine-trimming wastes and bioconversion into lactic acid by Lactobacillus pentosus

    Guadalupe Bustos Vázquez, Ana Belén Moldes Menduiña

    págs. 2105-2112

    

  • Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic hcadspace

    A. Hallier

    págs. 2113-2122

    

  • How manufacturing processes affect the level of pesticide residues in tea

    C. Sood, S. Jaggi, V. Kumar, S. D. Ravindranath

    págs. 2123-2127

    

  • Influence of enzymes on rheological, microstructure and quality characteristics of parotta - an unleavened Indian flat bread

    P. Prabhasankar

    págs. 2128-2134

    

  • Stability, sensory quality, texture properties and nutritional value of fish oil-enriched spreadable fat

    F. Swiderski, W. Kolanowski

    págs. 2135-2141