Existing and potential applications of ultraviolet light in the food industry - a critical review
E. Litopoulou-Tzanetaki, T. Bintsis
págs. 637-645
págs. 646-650
F. Martinez-Bustos
págs. 651-656
F. Martinez-Bustos, R. Flores-Farias
págs. 657-664
Comparison of the expansion ability of fermented maize flour and cassava starch during baking
O. Boungou, C. Mestres, N. Akissoe
págs. 665-672
Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing
N. Costantini, A. Ranalli
págs. 673-683
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems
D. Mastrocola
págs. 684-690
Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle
P. P. Purslow, E. H. Morrison, H. A. Bremner
págs. 691-697
G. Gandemer, C. Alasnier
págs. 698-704
págs. 705-710
The occurrence and prevention of ethanol fermentation in high-dry-matter grass silage
P. G. Wikselaar, F. Driehuis
págs. 711-718
L. MacDonald, C. J. Schaschke
págs. 719-724
Characterisation of peptides in silages made from perennial ryegrass with different silage additives
V. L. Nsereko
págs. 725-731
A modified laboratory canning protocol for quality evaluation of dry bean (Phaseolus vulgaris L)
P. Balasubramanian
págs. 732-738
A mathematical model for colour loss in paprikas containing different proportions of seed
R. Varon, José Emilio Pardo González, F. Diaz
págs. 739-744
First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions
S. Remy, H. Fulcrand
págs. 745-751
L. C. Hoffman
págs. 752-756
J. E. Wubben, D. M. Albin, V. M. Gabert
págs. 757-762
D. de Rigal, F. Richard-Forget, F. Gauillard
págs. 763-768
Texture and structure of glucose-infused melon
M. M. Mastrangelo
págs. 769-776
Development and application of soy-protein films to reduce fat intake in deep-fried foods
V. Ciolfi, M. Rayner
págs. 777-782
Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp
F. M. Silva
págs. 783-787
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