Food research international

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  Año 2004, Vol. 37, Número 2

  • Use of bacteriophage-derived peptides to delay phage infections

    C.L. Hicks, P.A. Clark-Safko, J. O¿Leary, I. Surjawan

    págs. 115-122

    

  • Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

    Robert Masse, Bernard F. Gibbs, Catherine Mulligan, Alexandre Zougman

    págs. 123-131

    

  • Superoxide anion and <f>¿,¿</f>-diphenyl-ß-picrylhydrazyl radical scavenging capacity of rooibos (Aspalathus linearis) aqueous extracts, crude phenolic fractions, tannin and flavonoids

    Trevor J. Britz, Elizabeth Joubert, Paula Winterton, Daneel Ferreira

    págs. 133-138

    

  • Production of concentrated kiwifruit juice by integrated membrane process

    A. Cassano, B. Jiao, E. Drioli

    págs. 139-148

    

  • Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process

    J.I. Ribeiro, María Eugenia Tornadijo Rodríguez, R.E. Ferrazza, M. Mansur Furtado, José María Fresno Baro

    págs. 149-155

    

  • Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

    Wonnop Visessanguan, Soottawat Benjakul, Saroat Rawdkuen, Tyre C. Lanier

    págs. 156-165

    

  • Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication

    Yueming Jiang, Nivedita Datta, Nola Caffin, Bruce D¿Arcy, Riantong Singanusong, Katherine Raymont, L. Yao

    págs. 166-174

    

  • Lipase-catalyzed production of phytosteryl esters and their crystallization behavior in corn oil

    Jung-Ah Shin, Chi-Hwan Lim, Phuong-Lan Vu, Ki-Teak Lee

    págs. 175-180

    

  • Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

    Helga Gunnlaugsdottir, Mireille Cardinal, Alexandra Ouisse, Marit Bjoernevik, Françoise Leroi, Jean Luc Vallet

    págs. 181-193

    

  • Food Research International

    págs. 195-197