Food research international

• 

  Año 2005, Vol. 38, Número 10

  • Differentiation of apple juice samples on the basis of heat treatment and variety using chemometric analysis of MIR and NIR data

    Linda M. Reid, Tony Woodcock, Gerard Downey, J. Daniel Kelly, Colm P. O¿Donnell

    págs. 1109-1115

    

  • The effects of consuming docosahexaenoic acid (DHA)-enriched eggs on serum lipids and fatty acid compositions in statin-treated hypercholesterolemic male patients

    Leah G. Gillingham, Linda Caston, Karen Hourtovenko, Bruce J. Holub, Steve Leeson

    págs. 1117-1123

    

  • Characterization of the edible bird¿s nest the ¿Caviar of the East¿

    Massimo F. Marcone

    págs. 1125-1134

    

  • Temperature dependent electrical conductivities of fruit purees during ohmic heating

    Filiz Icier, Coskan Ilicali

    págs. 1135-1142

    

  • Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase

    J.C. Ramírez-Suárez, Y.L. Xiong, K. Addo

    págs. 1143-1149

    

  • Flow induced fibre alignment in Mycoprotein paste

    M. Barigou, P.W. Cox, T. Miri, P.J. Fryer

    págs. 1151-1160

    

  • Flavanones in Citrus fruit: Structure¿antioxidant activity relationships

    Danila Di Majo, Elisa Tripoli, Enrico Finotti, Maurizio La Guardia, Marco Giammanco, Santo Giammanco

    págs. 1161-1166

    

  • Antioxidant activity and dietary fibre in durum wheat bran by-products

    Vincenzo Fogliano, Fabrizio Esposito, Guido Arlotti, Aurora Napolitano, Angela Maria Bonifati, Davide Vitale

    págs. 1167-1173

    

  • A review of the analytical methods to determine organic acids in grape juices and wines

    Silvia Suárez Luque, José Francisco Huidobro Canales, Inés Mato Navieria

    págs. 1175-1188

    

  • Monitoring and quantifying of oil migration in cocoa butter using a flatbed scanner and fluorescence light microscopy

    Ken Baker, Elena Dibildox-Alvarado, Alejandro G. Marangoni, Stéphanie Marty, Juliana Neves Rodrigues

    págs. 1189-1197

    

  • Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability

    Allaoua Achouri, Joyce Irene Boye, Denis Belanger

    págs. 1199-1204

    

  • Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice

    Janelle E. Peele, Stephen T. Talcott, Carmen H. Brenes

    págs. 1205-1212