Journal of the science of food and agriculture

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  Año 1999, Vol. 79, Número 11

  • The effects of post-harvest handling on physical, chemical and functional properties of cowpea (Vigna unguiculata) seed

    J D Abu, F M Ugwu, S S Arogba

    págs. 1325-1330

    

  • Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements† Presented at the Annual Meeting of the Institute of Food Technologists, Orlando, FL, 14–18 June 1997

    Rossella Mazzucchelli, Jean-Xavier Guinard

    págs. 1331-1339

    

  • Effect of steaming time on the linear expansion of fish crackers (‘keropok’)

    C S Cheow, Z Y Kyaw, S Y Yu, M H Dzulkifly

    págs. 1340-1344

    

  • The composition of maturing Omani dates

    John Karkalas, Robert M Myhara, Mark S Taylor

    págs. 1345-1350

    

  • Sodium sulphite effects on recovery and composition of detergent fibre and lignin from forage legumes varying in levels of proanthocyanidins

    Kenneth A Albrecht, Jess D Reed, Edward J Bures, Christian G Krueger, Vance N Owens

    págs. 1351-1356

    

  • A study of the proline isomerisation in typical Italian wines

    Bruno Stancher, Massimo Calabrese

    págs. 1357-1360

    

  • Thermal properties of fruit juices as a function of concentration and temperature determined using the photopyroelectric (PPE) method

    Dane Bicanic, Angela Frandas

    págs. 1361-1366

    

  • The epidemiology, detection and control of Escherichia coli O157

    págs. 1367-1381

    

  • Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique

    Ruo-Jun Xu, Haibiao Ding, Daniel K O Chan

    págs. 1382-1388

    

  • The weight and processing quality of components of the storage roots of sugar beet (Beta vulgaris L)

    Chris J A Clark, Keith W Jaggard, A Philip Draycott

    págs. 1389-1398

    

  • The effects of mild water stress and soil type on the responses of grass and clover to sodium fertilizer

    Clive J C Phillips, Paul C Chiy

    págs. 1399-1405

    

  • Processing of cauliflower by ohmic heating: influence of precooking on firmness

    Adeline Goullieux, Jean-Pierre Pain, Sandrine C Eliot

    págs. 1406-1412

    

  • Lipid metabolism of Tsaiya ducks: plasma and liver related traits under ad libitum and fasting

    Tu-Fa Lien, Rong-Chi R Chou, Der-Fang Jan, Yih-Ing Jeng, Shih-Yi Chen

    págs. 1413-1416

    

  • Mould infection and aflatoxin contamination of the peanut kernels harvested from spring and fall crops as affected by artificial inoculation of the seeded kernels with Aspergillus flavus and Aspergillus niger

    S Ferng, Robin Y-Y Chiou, S P Learn, Y-Y Wen

    págs. 1417-1422

    

  • Effects of dietary quebracho tannin on nutrient utilisation and tissue metabolism in sheep and rats

    Peter J Buttery, Margaret Gill, Janet M Dawson, Christopher D Wood, David Jenkins

    págs. 1423-1430

    

  • Responses of Lotus corniculatus to environmental change. 2. Effect of elevated CO2, temperature and drought on tissue digestion in relation to condensed tannin and carbohydrate accumulation

    Phillip Morris, Eunice B Carter, M. K. Theodorou

    págs. 1431-1440

    

  • Effects of varying the degree of synchrony of energy and nitrogen release in the rumen on the synthesis of microbial protein in lactating dairy cows consuming a diet of grass silage and a cereal-based concentrate

    Jai-Jun Choung, David G Chamberlain, Kyoung H Kim

    págs. 1441-1447

    

  • Thaumatin-like protein in kiwifruit

    Keith Sharrock, David Greenwood, Peter Long, Kirstin Wurms

    págs. 1448-1452

    

  • Purification and characterization of a phytate-degrading enzyme from germinated oat (Avena sativa)

    Ralf Greiner, Marie Larsson Alminger

    págs. 1453-1460

    

  • Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

    Juan Cacho Palomar, Purificación Hernández Orte, Vicente Ferreira González, Ricardo López

    págs. 1461-1467

    

  • Evaluation of antinutritional factors of selected varieties of Phaseolus vulgaris

    Carmen Burbano Juana, Mercedes M. Pedrosa, Gemma Ayet, Mercedes Múzquiz, Carmen Cuadrado Hoyo

    págs. 1468-1472

    

  • Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage† Presented, in part, at the 22nd Annual Meeting of the Western European Fish Technologists Association, 8–12 September 1992, Lisbon, Portugal

    Carlos José Rodríguez, Isidro Besteiro, María de la Cruz Pascual López

    págs. 1473-1480

    

  • Effects of process conditions during expander processing and pelleting on starch modification and pellet quality of tapioca

    Antonius F B van der Poel, Dick J van Zuilichem, Ton van Vliet, Paul T H J Huijnen, Menno Thomas

    págs. 1481-1494

    

  • Development of a model for intensity of flavour character in blackcurrant concentrates

    Raymond K Boccorh, John R Piggott, Alistair Paterson

    págs. 1495-1502

    

  • Influence of harvest date on inulin chain length distribution and sugar profile for six chicory (Cichorium intybus L) cultivars

    Kristine Koch, Per Åman, Ingrid Rydberg, Roger Andersson

    págs. 1503-1506

    

  • Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 °C† This article is a US government work and is in the public domain in the United StatesReference to a company name or product does not imply endorsement by the United States Department of Agriculture

    Clyde E Lyon, Samuel D Senter, Brenda G Lyon, Louis L Young

    págs. 1507-1512

    

  • Use of chicken egg-yolk antibodies against K88+ fimbrial antigen for quantitative analysis of enterotoxigenic Escherichia coli (ETEC) K88+ by a sandwich ELISA

    Suk-Hyeon Cho, L Z Jin, Ronald R Marquardt, Andrew A Frohlich, Samuel K. Baidoo, Jung W Kim

    págs. 1513-1518

    

  • Contents of sugars, free amino acids and free 5'-nucleotides in mushrooms, Agaricus bisporus, during post-harvest storage

    Jeng-Leun Mau, Yu-Hsiu Tseng

    págs. 1519-1523

    

  • Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants

    V Oreopoulou, M Lolos, C Tzia

    págs. 1524-1528