Food research international

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  Año 2003, Vol. 36, Número 7

  • Adsorption kinetics of BSA at air¿sugar solution interfaces as affected by sugar type and concentration

    Jochen Weiss, Demet Guzey, David Julian McClements

    págs. 649-660

    

  • Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing

    V.M. Balasubramaniam, S. Balasubramanian

    págs. 661-668

    

  • Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis

    M. Zhang, J. De Baerdemaeker, E. Schrevens

    págs. 669-676

    

  • Modification of the nitrogen solubility properties of soy protein isolate following proteolysis and transglutaminase cross-linking

    D.J. Walsh, D. Cleary, R.J. FitzGerald, S. Murphy, E. McCarthy

    págs. 677-683

    

  • Quantification and optimization of the residence time distribution of navy beans (Phaseolus vulgaris) during pilot scale micronization

    R.V. Parsons, S.D. Arntfield, C.D. Cinq-Mars

    págs. 685-693

    

  • Flocculation and coalescence in water-in-oil emulsions stabilized by paraffin wax crystals

    S. M. Hodge, D. Rousseau

    págs. 695-702

    

  • Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product

    Alicia Califano, Leda Giannuzzi, Juan M. Oteiza

    págs. 703-712

    

  • Sensorial, nutritional and microbiological quality of fresh cilantro leaves as influenced by ionizing radiation and storage

    Kimberly J. B. Sokorai, X. Fan, B.A. Niemira

    págs. 713-719

    

  • Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation

    Jorge Fernando Toro Vázquez, J.A. Noriega-Rodríguez, H.S. García, L.A. Medina-Juárez, N. Gámez-Meza, Ofelia Angulo Guerrero, J. Monroy-Rivera, Jesús Ortega García

    págs. 721-727

    

  • Physicochemical studies of defatted wheat starch complexes with mono and diacyl-sn-glycerophosphatidylcholine of varying fatty acid chain lengths

    Naofumi Morita, Tri Agus Siswoyo

    págs. 729-737

    

  • UV-C radiation as a novel technique for keeping quality of fresh processed `Lollo Rosso¿ lettuce

    F. Artés, A. Allende

    págs. 739-746

    

  • Autochthonous microbial population in a Niagara Peninsula icewine must

    J.I. Husnik, G. van der Merwe, R. van Twest, H.J.J. van Vuuren, R.E. Subden

    págs. 747-751

    

  • Fruit and Vegetable Processing: Improving Quality: Wim Jongen (Ed.). CRC Press, Boca Raton, Boston, New York, Washington DC and Woodhead Publishing Limited, Cambridge, England. 884 p. ISBN(UK) 1-85573-548-2. Price: £135.00, US$210.00

    Thomas H.J. Beveridge

    págs. 753-754

    

  • Vegetable Oils in Food Technology: Composition, Properties and Uses: F. D. Gunstone. Blackwell Publishing and CRC Press (USA/Canada), 2002, pp. 337. ISBN 0-8493-2816-0 (USA). Price: £90.00

    Dérick Rousseau

    págs. 754-755

    

  • Conference calendar

    págs. 757-760