págs. 1-11
Comparison of two treatment methods on the purification of shrimp polyphenol oxidase
C I Wei, J S Chen, D J Charest, M R Marshall
págs. 12-18
Sachiko Takagi, Hiromi Yoshida
págs. 19-26
Proximate and fatty acid composition changes in developing sandalwood (Santalum spicatum) seeds
Yandi Liu, Robert B Longmore, Stanley G Kailis
págs. 27-30
Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip
Byeong Sam Kim, Andreas Klieber
págs. 31-36
Subramanian Srinivasan, Suzanne P Blanchard, Youling L Xiong
págs. 37-44
págs. 45-49
Ahmed M El-Tabey Shehata, Malak A El-Sahn, Abdel-Razek A Salama, Ahmed S Mesallam
págs. 50-56
Leuconostoc fallax, an acid and ethanol tolerant lactic acid bacterium
Nicolette Klijn, Wouter J Middelhoven
págs. 57-60
High-pressure-induced changes in the characteristics of low-fat and high-fat sausages
Giovana Barreto, José Carballo, Francisco Jiménez Colmenero, Maite Solas Zubiaurre, Paloma Fernández
págs. 61-66
Effects of high pressure on papain activity and structure
Ian G Sumner, Maria Regina A Gomes, D.A. Ledward
págs. 67-72
Kiyoaki Tatsuka, Sachiko Suekane, Hidenobu Sumitani, Aya Nakatani
págs. 73-79
Hwei Ming Bau, Annie Schwertz, Jean-Pierre Nicolas, Radia Lamghari, Christian Villaume, Xavier Pelletier, Luc Mejean
págs. 80-86
Characterisation of citrus by chromatographic analysis of flavonoids
Stephen Boyd, Michael Antolovich, Xia Li, Kevin Robards
págs. 87-101
Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
Yaakob B Che Man, Ku K Sin
págs. 102-108
Use of filtration and buffers in raw sugar colour measurements
M Ahmedna, W E Marshall, R M Rao, M M Johns, S J Clarke
págs. 109-116
Potential of agricultural by-product-based activated carbons for use in raw sugar decolourisation
S J Clarke, R M Rao, M Ahmedna, M M Johns, W E Marshall
págs. 117-124
Ana M. Castrillón, Pilar Navarro, Esther Alvárez-Pontes
págs. 125-132
Chri Rammer, Per Lingvall
págs. 133-140
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