Food research international

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  Año 2006, Vol. 39, Número 4

  • Bioactive compounds from marine processing byproducts ¿ A review

    Eresha Mendis, Se-Kwon Kim

    págs. 383-393

    

  • Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei

    Daniel O. Otieno, John F. Ashton, Nagendra P. Shah

    págs. 394-407

    

  • Destruction of Salmonella Enteriditis inoculated onto raw almonds by high hydrostatic pressure

    John Willford, L.D. Goodridge, N. Kalchayanand

    págs. 408-412

    

  • Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

    Petras Rimantas Venskutonis, Roland Verhé, Renata Baranauskien¿, Koen Dewettinck

    págs. 413-425

    

  • Biological characteristics of luminescent Lactococcus lactis transformed with lux genes

    Mansel William Griffiths, Gongming Yang, Aimin Jiang, Haifeng Wang, Nancy Lee

    págs. 426-432

    

  • DNA extraction and fingerprinting of commercial rice cereal products

    Qingyao Shu, Xueliang Ren, Xiaoyang Zhu, Maarten Warndorff, Peter Bucheli

    págs. 433-439

    

  • Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties

    Marc Hendrickx, Liliane Schoofs, Ann Van Loey, Elke Clynen, María Dolores Rodrigo Aliaga, Clara Cortés

    págs. 440-448

    

  • Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

    Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, D. Julian McClements, Eric A. Decker

    págs. 449-457

    

  • Edible films produced with gelatin and casein cross-linked with transglutaminase

    Carlos Grosso, Hulda Chambi

    págs. 458-466

    

  • Adhesion and competitive inhibition and displacement of human enteropathogens by selected lactobacilli

    Miguel Gueimonde, Fang He, Masaru Hiramatsu, Lotta Jalonen, Seppo Salminen

    págs. 467-471

    

  • Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder

    Cassandra Rodriguez del Angel, Douglas G. Dalgleish

    págs. 472-479

    

  • Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

    C. A. Campos, María F. Gliemmo, Lia N. Gerschenson

    págs. 480-485

    

  • Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols

    Sreeparna Banerjee

    págs. 486-491

    

  • Optimization of osmotic dehydration of papaya followed by air-drying

    Sueli Rodrigues, Edson L. Oliveira, Odisséia C.P. Gaspareto, Fabiano A.N. Fernandes

    págs. 492-498

    

  • An integrated process for obtaining oil, protease inhibitors and lectin from soybean flour

    Shalini Kansal, Aparna Sharma, Munishwar Nath Gupta

    págs. 499-502

    

  • Binding of alkylsulfonate ligands to bovine ß-lactoglobulin: Effects on protein thermal unfolding

    Carlos A. Gatti, Néstor J. Delorenzi, Pablo Busti

    págs. 503-509

    

  • Book review

    Shuryo Nakai

    págs. 510-511

    

  • Book review: Extraction of Organic Analytes from Foods

    Roxana A. Verdini

    pág. 511

    

  • The feeding of poultry litter to cattle

    Laura E. Scott

    pág. 512