Journal of the science of food and agriculture

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  Año 2003, Vol. 83, Número 7

  • Effect of endo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylan

    M. Selenare, C. Eliasson, R. Andersson, P. Åman, A. Kamal-Eldin

    págs. 617-623

    

  • Antioxidant activity of ginger extract in sunflower oil

    F. Habib, A.M. Salariya

    págs. 624-629

    

  • Development of a bulgur-like product using extrusion cooking

    P.K.W. Ng, G-H. Ryu, A. Basman, Özboy-Özbas Ö., H. Köksel

    págs. 630-636

    

  • Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys

    Antonio Gustavo González González, Francisco Jose Heredia Mira, María Josefa Díez Dapena, Anass Terrab Benjelloun

    págs. 637-643

    

  • The apparent ileal digestibility, determined with young broilers, of amino acids in near-isogenic lines of peas (Pisum sativum L) differing in trypsin inhibitor activity

    T. Welham, W. Al-Mazooqi, C. Domoney, J. Wiseman

    págs. 644-651

    

  • The effect of cellulose crystallinity on the in vitro digestibility and fermentation kinetics of meadow hay and barley, wheat and rice straws

    A.H.v. Gelder, M.A.M. Rodrigues, C.A. Sequeira, L. M. M. Ferreira, J.C. Sequeira, A. M. Fonseca, J.W. Cone

    págs. 652-657

    

  • Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol

    Francisco Abraham Tomás Barberán, Maria del Mar Larrosa Pérez, J.C. Espín

    págs. 658-666

    

  • Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

    C.C. Tassou, C.Z. Katsaboxakis, E.Z. Panagou

    págs. 667-674

    

  • Fractionation of oligosaccharides by nanofiltration

    A.K. Goulas, A.S. Grandison, R.A. Rastall

    págs. 675-680

    

  • Temperature-time relationships for thermal inactivation of pectinesterases in orange juice

    M-C. Wu, W. Chen, J-Y. Lee, H-M. Chang, Y-S. Lin

    págs. 681-684

    

  • Hydrolytic enzyme activities as indicators of fungal spoilage in bakery products

    Vicente Sanchís Almenar, M.E. Guynot, Sonia Marín Sillué, Antonio J. Ramos Girona

    págs. 685-691

    

  • Determination of fat in live farmed Atlantic salmon using non-invasive NIR techniques

    C. Solberg, L. Bruun, E. Saugen, T. Isaksson, L-P. Swenson

    págs. 692-696

    

  • Dehydration kinetics of red pepper (Capsicum annuum L var Jaranda)

    Pablo Garcia Pascual, M. Lozano, Neus Sanjuán Pellicer, Antoni Mulet Pons

    págs. 697-701

    

  • Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

    B. Juaraez, O.A. Richard, O. Lamikanra, M.A. Watson

    págs. 702-708

    

  • Species identification of red and brown seaweeds using ITS ribosomal DNA amplification and RFLP patterns

    E. Antoine, J. Fleurence

    págs. 709-713

    

  • Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

    J. Irudayaraj, M.M. Paradkar, S. Sivakesava

    págs. 714-721

    

  • Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage

    E.M. González, M. P. Cano, Begoña de Ancos

    págs. 722-726

    

  • Detection of Lathyrus sativus in processed chickpea- and red gram-based products by thin layer chromatography

    P.R. Kulkarni, R.S. Singhal, M.M. Paradkar

    págs. 727-730

    

  • Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

    A. M. Rojas, C. Sajnín, G. Gamba, Lia N. Gerschenson

    págs. 731-740

    

  • Calendar of meetings

    págs. 741-744