Food research international

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  Año 2004, Vol. 37, Número 1

  • Physical Properties IV

    Alejandro G. Marangoni

    pág. 1

    

  • In situ optical observation of microstructure of ß-fat gel made of binary mixtures of high-melting and low-melting fats

    T. Koyano, I. Hachiya, K. Higaki, K. Sato

    págs. 2-10

    

  • A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting

    S.S. Narine, K.L. Humphrey

    págs. 11-27

    

  • A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture

    K.L. Humphrey, S.S. Narine

    págs. 28-38

    

  • Peculiar frequency dependence of the storage modulus in a plastic disperse system

    Anand Pal Singh, Alejandro G. Marangoni

    págs. 39-44

    

  • Relationship between dynamic resonance frequency and egg physical properties

    J. Wang, Y. Yu, R.S. Jiang

    págs. 45-50

    

  • Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis

    G. van Dalen

    págs. 51-58

    

  • Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

    N. Morita, M. Miyazaki, T. Maeda

    págs. 59-65

    

  • Chemical, physical and baking properties of dietary fiber prepared from rice straw

    Athapol Noomhorm, Arpathsra Sangnark

    págs. 66-74

    

  • Improvement of the breadmaking quality of rice flour by glucose oxidase

    Hardeep Singh Gujral, Cristina M. Rosell

    págs. 75-81

    

  • Effects of a commercial oat-ß-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

    Gregory K. Zerfiridis, Costas G. Biliaderis, Pantelis Volikakis, Costas Vamvakas

    págs. 83-94

    

  • Rennet coagulation of casein micelles and heated casein micelles in presence of sucrose or lactose

    Carlos A. Gatti, Miryam Pires, Gabriela A. Orellana, Enrique Morales

    págs. 95-101

    

  • Pulsed electric fields effects on the molecular structure and gelation of ß-lactoglobulin concentrate and egg white

    Oscar E. Pérez, Ana M.R. Pilosof

    págs. 102-110

    

  • Calender

    págs. 111-113