Food research international

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  Año 2000, Vol. 33, Número 5

  • Changes in the physical-chemical and organoleptic characteristics of parotta during storage

    K. Udaya Sankar, S. Jyothsna Rao, D. Indrani

    págs. 323-329

    

  • Effect of processing on oxidative stability and lipid classes of sesame oil

    H. A. Abou-Gharbia

    págs. 331-340

    

  • Response surfaces of total oil yield of turmeric (Curcuma longa) in supercritical carbon dioxide

    M. Goto, A. Kodama, T. Hirose, G. Began

    págs. 341-345

    

  • Rapid aqueous extraction of mucilage from whole white mustard seed

    D. T. Balke, L. L. Diosady

    págs. 347-356

    

  • Synthetic antioxidants determination in lard and vegetable oils by the use of voltammetric methods on disk ultramicroelectrodes

    C. Ceballos, H. Fernandez

    págs. 357-365

    

  • Starches and fibers treated by dynamic pulsed pressure

    C. I. Onwulata

    págs. 367-374

    

  • Detection of Escherichia coli O157:H7 using immunomagnetic capture and luciferin-luciferase ATP measurement

    S. I. Tu, D. Patterson

    págs. 375-380

    

  • Quality characteristics of wheat flour milled streams

    P. Prabhasankar

    págs. 381-386

    

  • The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings

    G. A. Dykes

    págs. 387-392

    

  • Changes in some components of soymilk during fermentation with bifidobacteria

    R. C. Yu, J. W. Hou, C. C. Chou

    págs. 393-397

    

  • New Ingredients in Food Processing. Biochemistry and Agriculture

    A. R. Hill

    págs. 399-400