Journal of the science of food and agriculture

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  Año 2001, Vol. 81, Número 7

  • Sherry wine vinegar: physicochemical changes during the acetification process

    María Lourdes Morales Gómez, Wendu Tesfaye, María del Carmen García Parrilla, J.A. Casas, Ana María Troncoso González

    págs. 611-619

    

  • Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seeds

    H. Yoshida

    págs. 620-626

    

  • Correlation between antiradical activity and stability of betanine from Beta vulgaris L roots under different pH, temperature and light conditions

    María Ángeles Pedreño García, J. Escribano

    págs. 627-631

    

  • The quality of frozen African sharptooth catfish (Clarias gariepinus) fillets under long-term storage conditions

    M. J. Swanepoel, L. C. Hoffman, L. E. Anelich

    págs. 632-639

    

  • Pigments in Greek virgin olive oils: occurrence and levels

    M. Tsimidou, E. Psomiadou

    págs. 640-647

    

  • Dynamics of physicochemical and biological parameters during the co-composting of chestnut burr/leaf litter with solid poultry manure

    E. Guerra-Rodríguez

    págs. 648-652

    

  • Diferulates as structural components in soluble and insoluble cereal dietary fibre

    J. M. Marita, R. D. Hatfield, M. Bunzel, J. Ralph

    págs. 653-660

    

  • The determination of flesh productivity and protein components of some fish species after hot smoking

    M. Unlusayin

    págs. 661-664

    

  • Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin

    M. C. Gomez-Guillen

    págs. 665-673