Journal of the science of food and agriculture

• 

  Año 1998, Vol. 78, Número 2

  • Tillage and mulching effects on water use, root growth and yield of rainfed mustard and chickpea grown after lowland rice

    K K Sahu, A R Pal, A L Rathore

    págs. 149-161

    

  • The quantification of crispness

    págs. 162-168

    

  • Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinum L) seeds

    Javier Vioque Peña, Francisco Millán Rodríguez, Raúl Sánchez Vioque, Alfonso Clemente, Juan Bautista Palomas

    págs. 169-174

    

  • Reduction of raffinose oligosaccharides in chickpea (Cicer arietinum) flour by crude extracellular fungal α-galactosidase

    Esam H Mansour, Ali H Khalil

    págs. 175-181

    

  • Photopyroelectric observation of melting in valeric (C5 : 0), linoleic (C18 : 2), linolenic (C18 : 3) and tricosanoic (C23 : 0) free fatty acids

    Jurgen Gibkes, Dane Bicanic, Dorin Dadarlat, Aurel Pasca, Vasile Surducan

    págs. 182-186

    

  • Particle size characterisation of in-flow milling products by video image analysis using global features

    M F Devaux, M Chaurand, B Novales, S Guillaume

    págs. 187-195

    

  • Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating

    Mar Villamiel, Nieves Corzo Sánchez, María Dolores del Castillo Bilbao, Cristina San Martín

    págs. 196-200

    

  • Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation

    Suhaila Mohamed, Azizah Osman, Razali Mustaffa, Salmah Yusof

    págs. 201-207

    

  • The effect of light and temperature on glucosinolate concentration in the leaves and roots of cabbage seedlings

    Paula M. F. Rodrigues, Eduardo A S Rosa

    págs. 208-212

    

  • Fiber quality of emmer (Triticum dicoccum Schubler) and einkorn wheat (T monococcum L) landraces as determined by analytical pyrolysis

    Guido C Galletti, L Filippo D’Antuono, Paola Bocchini

    págs. 213-219

    

  • Variation in seed protein content in the annual wild Cicer species Joint publication from ICARDA and ICRISAT (International Crops Research Institute for the Semi-Arid Tropics), Patancheru PO, AP 502, 324, India

    Larry D Robertson, Kharag B Singh, Bruno Ocampo

    págs. 220-224

    

  • Protease inhibitors and lectins in soya beans and effects of aqueous heat-treatment

    R L Chanaka Perera, Julia C Armour, Wendy C Buchan, George Grant

    págs. 225-231

    

  • Relationship between enzymatic browning and internal disorders in controlled-atmosphere stored pears

    I Lentheric, Christian Larrigaudière

    págs. 232-236

    

  • Particle size distribution of break, sizing and middling wheat flours by laser diffraction

    Bruno Novales, Joël Abecassis, Dominique Guibert, François Le Deschault de Monredon, Marie-Françoise Devaux

    págs. 237-244

    

  • Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components

    Andrea Versari, Sergio Galassi, Davide Barbanti, Ilaria Mannazzu, G Potentini, A Salvucci

    págs. 245-250

    

  • Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of three legume species

    José Alfredo Martínez Hernández, A.S. del Barrio, María Teresa Macarulla Arenaza, Alfredo Fernández Quintela

    págs. 251-260

    

  • Lipid analyses of fumigated vs irradiated raw and roasted almonds

    S Cunningham, R B Toma, Nilufer P Medora, R S Uthman, R Garcia

    págs. 261-266

    

  • Iron bioavailability from Amaranthus species: 1—In vitro dialysable iron for estimation of genetic variation

    Anusuya Rangarajan, John F Kelly

    págs. 267-273

    

  • Iron bioavailability from Amaranthus species: 2—Evaluation using haemoglobin repletion in anaemic rats

    Anusuya Rangarajan, John F Kelly, Karen M Agee, Wanda A Chenoweth

    págs. 274-280

    

  • Performance of growing–fattening lambs fed whole cotton seed

    Kostas Kandylis, Panayiotis N Nikokyris, Kostas Deligiannis

    págs. 281-289

    

  • Wine vinegar production using base wines made with different yeast species

    págs. 290-294