Journal of the science of food and agriculture

• 

  Año 2008, Vol. 88, Número 10

  • Characterizing diversity in composition and pasting properties of tuber flour in yam germplasm (Dioscorea spp.) from Southern Ethiopia

    Muluneh Tamiru, Brigitte L Maass, Elke Pawelzik

    • Resumen

    págs. 1675-1685

    

  • Pre- or post-harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’ plum

    A. S. Khan, Zora Singh, Nadeem A Abbasi, Ewald E Swinny

    • Resumen

    págs. 1686-1695

    

  • Evolution of ochratoxin A content during red and rose vinification

    Salma Lasram, Arij Mani, Chiraz Zaied, Samir Chebil, Salwa Abid, Hassen Bacha, Ahmed Mliki, Abdelwahed Ghorbel

    • Resumen

    págs. 1696-1703

    

  • Anti-influenza virus activity of extract of Japanese wasabi leaves discarded in summer

    Kyo Mochida, Tetsuro Ogawa

    • Resumen

    págs. 1704-1708

    

  • Rapid degradation of the Cry3Bb1 protein from Diabrotica-resistant Bt-corn MON88017 during ensilation and fermentation in biogas production facilities

    Stefan Rauschen, Hang Thu Nguyen, Ingolf Schuphan, Johannes A Jehle, Sabine Eber

    • Resumen

    págs. 1709-1715

    

  • Effects of amounts of HMW glutenin subunits determined by capillary electrophoresis on technological properties in wheat doubled haploids

    Bolesław P Salmanowicz, Maria Surma, Tadeusz Adamski, Michał Rębarz

    • Resumen

    págs. 1716-1725

    

  • Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)

    Yigzaw Dessalegn, M. T. Labuschagne, Gary Osthoff, Liezel Herselman

    • Resumen

    págs. 1726-1730

    

  • Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina

    Felipe Beltrán-González, Antonio José Pérez-López, J. M. Lopez-Nicolas, Ángel Antonio Carbonell Barrachina

    • Resumen

    págs. 1731-1738

    

  • Composition of total, neutral and phospholipids in wild and farmed tambaqui (Colossoma macropomum) in the Brazilian Amazon area

    Neiva Maria Almeida, Jesuí Vergílio Visentainer, Maria Regina Bueno Franco

    • Resumen

    págs. 1739-1747

    

  • Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)

    Stéphanie VE Prigent, A.G.J. Voragen, Feng Li, Antonie JWG Visser, G.A. van Koningsveld, Harry Gruppen

    • Resumen

    págs. 1748-1754

    

  • Optimization of processing of fresh-cut pear

    Maria Esther Arias Álvarez, Jaime González Buesa, Pascual López-Buesa, Rosa Pilar Oria Almudí

    • Resumen

    págs. 1755-1763

    

  • Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH

    Boon-Seang Chu, Sosaku Ichikawa, Sumiyo Kanafusa, Mitsutoshi Nakajima

    • Resumen

    págs. 1764-1769

    

  • Oxidative behaviour of fresh-cut ‘Fuji’ apples treated with stabilising substances

    Christian Larrigaudière, Dolors Ubach, Yolanda Soria, María Alejandra Rojas-Graü, Olga Martín Belloso

    • Resumen

    págs. 1770-1776

    

  • Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

    Teresa Garde Cerdán, Idoia Jarauta, María Rosario Salinas Fernández, Carmen Ancín Azpilicueta

    • Resumen

    págs. 1777-1785

    

  • Effect of Pichia membranaefaciens combined with salicylic acid on controlling brown rot in peach fruit and the mechanisms involved

    Xiangbin Xu, Zhulong Chan, Yong Xu, Shiping Tian

    • Resumen

    págs. 1786-1793

    

  • The ruminal degradability of fibre explains part of the low nutritional value and reduced methanogenesis in highly tanniniferous tropical legumes

    Tassilo T Tiemann, Carlos E. Lascano, Michael Kreuzer, Hans-Dieter Hess

    • Resumen

    págs. 1794-1803

    

  • Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products

    Danuta Jaworska, Monika Hoffmann

    • Resumen

    págs. 1804-1812

    

  • Changes of the composition in acerola (Malpighia emarginata DC.) fruit in relation to cultivar, growing region and maturity

    Takayuki Hanamura, Eriko Uchida, Hitoshi Aoki

    • Resumen

    págs. 1813-1820

    

  • Basmati rice: its characteristics and identification

    Shashikala Kamath, JK Charles Stephen, S Suresh, BK Barai, AK Sahoo, K Radhika Reddy, Kshirod R Bhattacharya

    • Resumen

    págs. 1821-1831

    

  • Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

    Bong-Kyung Koh, Perry KW Ng

    • Resumen

    págs. 1832-1836

    

  • Variability in the content of soluble sugars and cell wall polysaccharides in red-ripe cherry and high-pigment tomato cultivars

    Marcello Salvatore Lenucci, Maria Rosaria Leucci, Gabriella Piro, Giuseppe Dalessandro

    • Resumen

    págs. 1837-1844

    

  • Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4

    Jiyeon Chun, Dae-Young Kwon, Jong Sang Kim, Jeong Hwan Kim

    • Resumen

    págs. 1845-1849

    

  • Chemical composition, organic matter digestibility and fatty acid content of linseed (Linum usitatissimum L.) harvested at five stages of growth

    Pier Giorgio Peiretti, Giorgia Meineri

    • Resumen

    págs. 1850-1854

    

  • Seasonal changes of CLA isomers and other fatty acids of milk fat from grazing dairy herds in the Azores

    Oldemiro A Rego, Henrique JD Rosa, Susana M Regalo, Susana P Alves, C.M. Alfaia, José AM Prates, Carlos M Vouzela, Rui J. B. Bessa

    • Resumen

    págs. 1855-1859