Journal of the science of food and agriculture

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  Año 2008, Vol. 88, Número 5

  • GM food and neophobia: connecting with the gatekeepers of consumer choice

    John G Knight, David K Holdsworth, Damien W Mather

    • Resumen

    págs. 739-744

    

  • Prospects for using marker-assisted breeding to improve maize production in Africa

    Robin Stevens

    • Resumen

    págs. 745-755

    

  • Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava

    Maria Luiza PA Gomez, Franco M Lajolo

    • Resumen

    págs. 756-762

    

  • Modification of characteristics of kefiran by changing the carbon source of Lactobacillus kefiranofaciens

    Miao Wang, Jie Bi

    • Resumen

    págs. 763-769

    

  • Differential effect of organic cultivation on the levels of phenolics, peroxidase and capsidiol in sweet peppers

    Francisco Moisés del Amor Saavedra, Ana Serrano Martínez, María Isabel Fortea, Estrella Núñez Delicado

    • Resumen

    págs. 770-777

    

  • Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars

    Gagan Deep Singh, Ali Abas Wani, Devinder Kaur, Dalbir Singh Sogi

    • Resumen

    págs. 778-786

    

  • Chromium picolinate can ameliorate the negative effects of heat stress and enhance performance, carcass and meat traits in broiler chickens by reducing the circulatory cortisol level

    Saikat Samanta, Sudipto Haldar, Vijay Bahadur, Tapan K Ghosh

    • Resumen

    págs. 787-796

    

  • Effect of synthetic antioxidants on stored maize grain mycoflora in situ

    Andrea Nesci, Luciana Ferrari, Miriam G Etcheverry

    • Resumen

    págs. 797-804

    

  • Complement-modulating water-soluble polysaccharide fractions in two global staple cereals: rice and wheat

    Tatsunori Yamagishi, Akitsugu Yamaguchi, Takayuki Saito, Masaharu Seguchi

    • Resumen

    págs. 805-812

    

  • Dietary β-cyclodextrin reduces the cholesterol levels in meats and backfat of finishing pigs

    Byung-Sung Park, Aera Jang

    • Resumen

    págs. 813-818

    

  • Descriptive analysis of wines from Vitis vinifera cv. Albariño

    María del Mar Vilanova de la Torre, Sol Angel Zamuz Castro, Javier Tardáguila Laso, Antón Masa Vázquez

    • Resumen

    págs. 819-823

    

  • Sheep foraging behavior in response to interactions among alkaloids, tannins and saponins

    Tiffanny D Lyman, F. D. Provenza, Juan José Villalba

    • Resumen

    págs. 824-831

    

  • Comparative assessment of soybean meal with high and low glucosinolate rapeseed–mustard cake as protein supplement on performance of growing crossbred calves

    S Ravichandiran, Kusumakar Sharma, Narayan Dutta, Ashok K Pattanaik, J S Chauhan, Abha Agnihotri

    • Resumen

    págs. 832-838

    

  • Nitrogen release dynamics and transformation of slow release fertiliser products and their effects on tea yield and quality

    Wen-Yan Han, Li-Feng Ma, Yuan-Zhi Shi, Jianyun Ruan, Sarah J Kemmitt

    • Resumen

    págs. 839-846

    

  • Physiological behavior and quality traits during fruit growth and ripening of four Amazonic hot pepper accessions

    Jaime A. Barrera, María S. Hernández, Luz M Melgarejo, Orlando Martínez, Juan Pablo Fernández Trujillo

    • Resumen

    págs. 847-857

    

  • Chemical and microbial stability of high moisture dried apricots during storage

    Fatma Saǧırlı, Şeref Taǧı, Mehmet Özkan, Oktay Yemiş

    • Resumen

    págs. 858-869

    

  • Evaluation of barley and triticale as feed ingredients in growing Iberian pigs: amino acid and carbohydrate ileal digestibility

    Ignacio Fernández-Fígares, María A García, Raquel Ruiz, L. A. Rubio

    • Resumen

    págs. 870-876

    

  • Effects of a chitosan-based coating with ascorbic acid on post-harvest quality and core browning of ‘Yali’ pears (Pyrus bertschneideri Rehd.)

    Lin Lin, Baogang Wang, Meng Wang, Jiankang Cao, Jingjing Zhang, Yu Wu, Weibo Jiang

    • Resumen

    págs. 877-884

    

  • Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

    Ning Wang

    • Resumen

    págs. 885-890

    

  • Functional biscuits with PUFA-ω3 from Isochrysis galbana

    Luisa Maria Gouveia, Carla Coutinho, Emanuel Mendonça, Ana Paula Batista, Isabel Sousa, Narcisa Bandarra, Anabela Cristina da Silva Naret Moreira Raymundo

    • Resumen

    págs. 891-896

    

  • Impact of cultivar variation in grain density of rice panicle on grain weight and quality

    Feng Wang, Fangmin Cheng, Guoping Zhang

    • Resumen

    págs. 897-903

    

  • Influence of light on health-promoting phytochemicals of broccoli sprouts

    Santiago Pérez-Balibrea, Diego A. Moreno Fernández, Cristina García Viguera

    • Resumen

    págs. 904-910

    

  • Biochemical and nutritional evaluation of Jatropha protein isolate prepared by steam injection heating for reduction of toxic and antinutritional factors

    Rakshit K Devappa, Bhagya Swamylingappa

    • Resumen

    págs. 911-919

    

  • Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes

    Xiangzhen Kong, Huiming Zhou, Yufei Hua

    • Resumen

    págs. 920-926