Journal of the science of food and agriculture

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  Año 2003, Vol. 83, Número 14

  • Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

    R. Puupponen-Pimia

    págs. 1389-1402

    

  • Berry anthocyanins: isolation, identification and antioxidant activities

    M. P. Kahkonen

    págs. 1403-1411

    

  • The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge)

    S. K. Mbugua, C. Onyango, M. W. Okoth

    págs. 1412-1418

    

  • Functionality of emulsifiers in sponge cake production

    S. S. Sahi, J. M. Alava

    págs. 1419-1429

    

  • Nutritional and physiological effects of rapeseed meal sinapine in broiler chickens and its metabolism in the digestive tract

    H. L. Classen, H. Qiao

    págs. 1430-1438

    

  • Effects of different inorganic salts and organic nutrient components on the growth of Lentinula edodes (Shiitake) mycelium on solid medium

    N. Hatvani, P. Kesseru

    págs. 1439-1444

    

  • Oak-matured wines: influence of the characteristics of the barrel of wine colour and sensory characteristics.

    L. J. Perez-Prieto, María Luisa de la Hera Orts

    págs. 1445-1450

    

  • Fruit calcium concentration and chilling injury during low temperature storage of pineapple

    I. G. N. Hewajulige, R. L. C. Wijesundera, R. S. W. Wijeratnam

    págs. 1451-1454

    

  • Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique

    D. S. Garruti, M. A. A. P. da Silva, M. R. B. Franco

    págs. 1455-1462

    

  • ^1H NR-MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy

    M. A. Brescia, A. Sgaramella

    págs. 1463-1468

    

  • Effect of nitrogen fertiliser rates and defoliation regimes on the vertical structure and composition (crude protein content and digestibility) of a grass sward

    M. Duru

    págs. 1469-1479

    

  • Experimental investigation of drying behaviour and conditions of pumpkin slices via a cyclone-type dryer

    E. K. Akpinar

    págs. 1480-1486

    

  • Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive

    Lourdes Gallardo Guerrero

    págs. 1487-1492

    

  • Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)

    A. Calabretti

    págs. 1493-1498

    

  • Antioxidant efficiency of oregano during frying and storage of potato chips

    D. P. Houhoula, V. Oreopoulou

    págs. 1499-1503

    

  • Meat production using four terminal pig lines

    José Luis Noguera Jiménez, W.M. Rauw, L. G. Raya, L. Varona

    págs. 1504-1510

    

  • Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking

    Francisco Abraham Tomás Barberán, F. Vallejo

    págs. 1511-1516

    

  • Studies on antioxidant activities of mucuna seed (Mucuna pruriens var utilis) extract and various non-protein amino/imino acids through in vitro models

    P. Siddhuraju

    págs. 1517-1524

    

  • Lipase-catalysed biosynthesis of hexyl butyrate by direct esterification: optimisation by response surface methodology

    J. F. Shaw, S. W. Chang

    págs. 1525-1530

    

  • Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications

    S. Rajarathnam, M. N. Shashirekha

    págs. 1531-1537