Journal of the science of food and agriculture

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  Año 2008, Vol. 88, Número 2

  • Trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus)

    Nalan Gokoglu, Pınar Yerlikaya, Mehmet Gokoglu

    • Resumen

    págs. 175-178

    

  • A new and simple method for rapid extraction and isolation of high-quality RNA from grape (Vitis vinifera) berries

    Francesca Fort Marsal, Loubna Hayoun, Josep Valls, Joan-Miquel Canals Bosch, Lluís Arola, Fernando Zamora Marín

    • Resumen

    págs. 179-184

    

  • Gelatine–starch films: Physicochemical properties and their application in extending the post-harvest shelf life of avocado (Persea americana)

    Miguel Aguilar Méndez, Eduardo San Martín Martínez, Sergio A Tomás, Alfredo C. Cruz Orea, Mónica R Jaime-Fonseca

    • Resumen

    págs. 185-193

    

  • Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

    Roberto M Junqueira, Maria L Cocato, Célia Colli, Inar A Castro

    • Resumen

    págs. 194-198

    

  • Comparison of in vitro degradation of temperate forages using the gas production and filter bag techniques

    Mårten Hetta, Hege Nordheim, Anne-Maj Gustavsson, Kjell Martinsson

    • Resumen

    págs. 199-206

    

  • Effect of baking method on some characteristics of starch in pound cake crumbs

    María E Sánchez-Pardo, Alicia Ortiz Moreno, Rosalva Mora Escobedo, Luis Arturo Bello Pérez, Hernani T. Yee Madeira, Gonzalo Ramos-López

    • Resumen

    págs. 207-213

    

  • The fate of Cry1Ac Bt toxin during oyster mushroom (Pleurotus ostreatus) cultivation on transgenic Bt cottonseed hulls

    Lijian Jiang, Xiaoli Tian, Liusheng Duan, Zhaohu Li

    • Resumen

    págs. 214-217

    

  • Effect of temperature and water availability during late maturation of the soybean seed on germ and cotyledon isoflavone content and composition

    Claudine A Rasolohery, Monique Berger, Anatoliy V Lygin, Vera V Lozovaya, Randall L Nelson, Jean Daydé

    • Resumen

    págs. 218-228

    

  • Effect of pre-harvest salicylic acid spray treatment on post-harvest antioxidant in the pulp and peel of ‘Cara cara’ navel orange (Citrus sinenisis L. Osbeck)

    Renhua Huang, Renxue Xia, Yunmei Lu, Liming Hu, Yongjie Xu

    • Resumen

    págs. 229-236

    

  • Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages, III. Changes in the herbage and silage protein profiles

    Laura Cavallarin, Giorgio Borreani

    • Resumen

    págs. 237-241

    

  • Antimicrobial activity of anethole and related compounds from aniseed

    Isao Kubo, Ken-ichi Fujita, Ken-ichi Nihei

    • Resumen

    págs. 242-247

    

  • Distribution of fatty acids in edible organs and seed fractions of borage (Borago officinalis L.)

    Mercedes del Río Celestino, Rafael Font, Antonio De Haro Bailón

    • Resumen

    págs. 248-255

    

  • Physico-enzymatic production of monoacylglycerols enriched with very-long-chain polyunsaturated fatty acids

    Ratchapol Pawongrat, Xuebing Xu, Aran H-Kittikun

    • Resumen

    págs. 256-262

    

  • Physicochemical properties, total phenol and tocopherol of some Acacia seed oils

    Olumuyiwa S Falade, Abolanle S Adekunle, Mutalib A Aderogba, Segun O Atanda, Chris Harwood, Steve R Adewusi

    • Resumen

    págs. 263-268

    

  • Distribution and biochemical composition of large and small seeds of soybean (Glycine max L.)

    Shaileja Guleria, Sucheta Sharma, Balwinder S Gill, S. K. Munshi

    • Resumen

    págs. 269-272

    

  • Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

    Nicolas Y Njintang, Carl M.F. Mbofung, Facho Balaam, Pierre Kitissou, Joel Scher

    • Resumen

    págs. 273-279

    

  • Antioxidant and antimicrobial activities of essential oil and various oleoresins of Elettaria cardamomum (seeds and pods)

    Guridip Singh, Shashi Kiran, Palanisamy Marimuthu, Valery Isidorov, Vera Vinogorova

    • Resumen

    págs. 280-289

    

  • Effects of genotype and environment on vitamin C content and its heterosis in towel gourd fruits

    Shengchun Xu, Jin Hu, Hong Tan, Sheng Zhang

    • Resumen

    págs. 290-293

    

  • Comparative evaluation of flavonoid content in assessing quality of wild and cultivated vegetables for human consumption

    Michele Spina, Massimiliano Cuccioloni, Luca Sparapani, Stefano Acciarri, Anna Maria Eleuteri, Evandro Fioretti, Mauro Angeletti

    • Resumen

    págs. 294-304

    

  • Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps

    Gunilla ÅI Viklund, K. Olsson, Ingegerd Sjöholm, Kerstin I Skog

    • Resumen

    págs. 305-312

    

  • Comparison of potato varieties between seasons and their potential for acrylamide formation

    Bruno De Meulenaer, Tineke De Wilde, Frédéric Mestdagh, Yasmine Govaert, Wilfried Ooghe, Stéphanie Fraselle, Kürt Demeulemeester, Carlos Van Peteghem, André Calus, Jean-Marie Degroodt, Roland Verhé

    • Resumen

    págs. 313-318

    

  • Calcium-enriched goat milk, in comparison with similarly enriched cow milk, favours magnesium bioavailability in rats with nutritional ferropenic anaemia

    Teresa Nestares Pleguezuelo, Javier Díaz Castro, María José Muñoz Alférez, Inmaculada López Aliaga, M. Mercedes Barrionuevo Díaz, Margarita S Campos

    • Resumen

    págs. 319-327

    

  • Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

    Honggao Xu, Yanxiang Gao, Xuan Liu, Jian Zhao

    • Resumen

    págs. 328-335

    

  • Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour

    Cheruppanpullil Radha, Parigi Ramesh Kumar, Vishweshwaraiah Prakash

    • Resumen

    págs. 336-343

    

  • A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce

    Eunmi Koh, Kuruppa MS Wimalasiri, Erica NC Renaud, A. E. Mitchell

    • Resumen

    págs. 344-354

    

  • Phytase–phytate–pectin hypothesis and quality of legumes cooked in calcium solutions

    Maria Galiotou-Panayotou, Nikolaos B Kyriakidis, Ioannis Margaris

    • Resumen

    págs. 355-361