Disappearance of Chlorophylls and Carotenoids during the Ripening of the Olive
pág. 1
Physical Properties of Cold-Setting Gels Formed from Heat-Denatured Whey Protein Isolate
pág. 7
Cryoprotectants Improve Physical and Chemical Properties of Frozen Blue Crab Meat (Callinectes sapidus)
pág. 15
The Effects of Cryoprotectants on the Sensory Properties of Frozen Blue Crab (Callinectes sapidus) Meat
pág. 21
Chemical Composition of Olive By-Product and Modifications through Enzymatic Treatments
pág. 27
The Use of Cumulative Gas Production to Determine the Effect of Steam Explosion on the Fermentability of Two Substrates with Different Cell Wall Quality
pág. 33
The ^1^5N-Isotope Dilution Method for Determining Ileal Endogenous Nitrogen Excretion in the Young (10 kg Liveweight) Pig
pág. 41
A Comparison of Karl Fischer Titration with Alternative Methods for the Analysis of Silage Dry Matter Content
pág. 51
Studies on the Enzymatic Hydrolysis of Brazilian Lobster (Panulirus spp) Processing Wastes
pág. 61
Selection of Annual Legumes for Incorporation into Rice Farming Systems
pág. 67
Diglyceride Content and Composition as Indicators of Palm Oil Quality
pág. 73
Solid-State Fermentation of Lathyrus sativus Seeds using Aspergillus oryzae and Rhizopus oligosporus sp T-3 to Eliminate the Neurotoxin á-ODAP without Loss of Nutritional Value
pág. 81
Absence of a Hypocholesterolaemic Action of Chitosan in High-Serum-Cholesterol Rabbits
pág. 91
Non-Destructive Determination of Fat, Moisture and Protein in Salmon Fillets by Use of Near-Infrared Diffuse Spectroscopy
pág. 95
Effect of Dietary Fat Source on Fatty Acid Composition of Cow's Milk
pág. 101
Production of Raw Starch Digesting Amylase by Aspergillus niger Grown on Native Starch Sources
pág. 109
Optimization of Process Conditions and Quality of Salted Dried Tilapia (Oreochromis niloticus) using Response Surface Methodology
pág. 117
Determination of Condensed Tannins in Complexes with Fibre and Proteins
pág. 129
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