Journal of the science of food and agriculture

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  Año 2002, Vol. 82, Número 9

  • Volatile components of raw and smoked black bream (Brama rail) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography mass spectrometry

    M. D. Guillen, M. C. Errecalde

    págs. 945-952

    

  • Low-salt restructured fish products using microbial transglutaminase as binding agent

    S. Josías Téllez-Luis

    págs. 953-959

    

  • Utilisation of chickpea protein isolates for production of peptides with angiotensin I-converting enzyme (ACE)-inhibitory activity

    M. M. Yust, Justo Pedroche, J. Giron-Calle

    págs. 960-965

    

  • Processing factors affecting the level of residual cyanohydrins in gari

    O. S. A. Oluwole, A. O. Onabolu

    págs. 966-969

    

  • Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L)

    J. P. Krause

    págs. 970-976

    

  • Amylase activities in insect (Aelia and Eurygaster) damaged wheat

    Cristina M. Rosell

    págs. 977-982

    

  • Relationship between the enzymatic determination of starch and the starch iodine index in two varieties of cider apple

    I. Travers, A. Brisset, A. Jacquet

    págs. 983-989

    

  • Influence of processing on the rheological properties of tomato paste

    M. Sanchez, A. Ciruelos, Concepción Valencia Barragán, Críspulo Gallegos Montes

    págs. 990-997

    

  • Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging fim

    Y. M. Kim, K. D. Paik

    págs. 998-1002

    

  • LC-MS analysis of anthocyanins from purple corn cob

    S. de Pascual-Teresa

    págs. 1003-1006

    

  • Loss of ascorbic acid during storage of Conference pears in relation to the appearance of brown heart

    P. E. Zerbini

    págs. 1007-1013

    

  • Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition

    Dimitris P. Makris, Eleni Psarra, Stamatina Kallithraka

    págs. 1014-1020

    

  • Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

    T. V. Sankar, A. Ramachandra

    págs. 1021-1027

    

  • Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds

    S. M. van Ruth

    págs. 1028-1035

    

  • The influence of fibre level and fat supplementation in expander-processed diets on grower-finisher pig performance

    J. V. O Doherty

    págs. 1036-1043

    

  • The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product

    Frank J. Monahan, N. P. Brunton, D. A. Cronin

    págs. 1044-1049

    

  • The effect of feeding regimen on apparent and true ileal nitrogen digestibility for rats fed diets containing different sources of protein

    K. A. C. James

    págs. 1050-1060

    

  • Effect of adding natural antioxidants on colour stability of paprika

    R. G. L. de Guevara

    págs. 1061-1069

    

  • Transfer of heat and moisture during microwave baking of potatoes

    W. D. Wilson, I. M. MacKinnon

    págs. 1070-1073

    

  • Transfer of heat and moisture during oven-baking of potatoes

    I. M. MacKinnon, W. D. Wilson

    págs. 1074-1079

    

  • Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

    M. J. Oruna Concha

    págs. 1080-1087

    

  • Formation of selected biogenic amines in carp meat

    T. Pavlicek, M. Krizek

    págs. 1088-1093