Journal of the science of food and agriculture

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  Año 2002, Vol. 82, Número 10

  • Simultaneous quantification of the main organic acids and carbohydrates involved in tomato flavour using capillary zone electrophoresis

    L. Galiana-Balaguer, José Manuel Herrero-Martínez, S. Rosello

    págs. 1101-1106

    

  • Characterisation of pressure-treated skimmed milk powder dispersions: applications of NMR spectroscopy

    C. D. Hubbard

    págs. 1107-1114

    

  • Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines

    L. A. Perlas, R. S. Gibson

    págs. 1115-1121

    

  • Survival of Salmonella enteritidis and changes of pH and organic acids in grated carrots inoculated or not with Lactobacillus sp. and stored under different atmospheres at 4^oC

    C. C. Tassou, J. S. Boziaris

    págs. 1122-1127

    

  • The effect of food dry matter intake on the flow of amino acids at the terminal ileum for rats fed an enzyme-hydrolysed casein-based diet

    K. A. C. James

    págs. 1128-1135

    

  • Relationships between different berry components in Tempranillo (Vitis vinifera L) grapes from irrigated and non-irrigated vines during ripening

    M. A. Esteban, José Ramón Lisarrague, M. J. Vilanueva

    págs. 1136-1146

    

  • Effect of natural antioxidants on heat-induced, copper(II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems

    J. T. Rossiter, Dimitris P. Makris

    págs. 1147-1153

    

  • Modified atmosphere packaging of filleted rainbow trout

    J. A. Beltrán, Pedro Roncalés Rabinal, B. Gimenez

    págs. 1154-1159

    

  • Evidence of low selenium concentrations in UK bread-making wheat grain

    M. L. Adams

    págs. 1160-1165

    

  • Comparative content of some phytochemicals in Spanish apples, peaches and pears

    R. Soliva-Fortuny, Olga Martín Belloso, S. Gorinstein

    págs. 1166-1170

    

  • Mucilage in linseed: effects on the intestinal viscosity and nutrient digestion in broiler chicks

    M. R. Rodriguez, Almudena Rebolé Garrigós

    págs. 1171-1176

    

  • The content of chlorogenic acids in tropical fruits

    P. V. Pontes, R. F. A. Moreira

    págs. 1177-1181

    

  • Quantitative analysis of the volatile aroma components of pepino fruit by purge-and-trap and gas chromatography

    Francisco Ruiz Beviá

    págs. 1182-1188

    

  • Production of luteolin extracts from Reseda luteola and assessment of their dyeing properties

    A. Cerrato, D. De Santis

    págs. 1189-1199

    

  • Dynamic rheology of structural development in starch-decolorised hsian-tsao leaf gum composite systems

    C. L. Liao, L. S. Lai

    págs. 1200-1207

    

  • An EPR study of free radical generation during maceration of uncooked vegetables

    B. A. Goodman, S. M. Glidewell

    págs. 1208-1215

    

  • Improvement in pulping and bleaching properties of xylem from transgenic tobacco plants

    M. Ishifuji, S. Kajita

    págs. 1216-1223

    

  • Sugar-cellulose composites. VI. Economic evaluation of lactose production from cheese whey for use in paper

    J. Fernandez

    págs. 1224-1231

    

  • Effects of maize grain size, shape and hardness on drying rate and the occurrence of stress cracks

    J. G. Hampton, T. H. Kim

    págs. 1232-1239

    

  • Characterisation of the casein fraction of Iberico cheese by electrophoretic techniques

    Elena Molina, Mercedes Ramos, Lourdes Amigo

    págs. 1240-1245