Food research international
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 89
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State diagram of apple slices: glass transition and freezing curvesBai, Yan et al. | 2001
- 97
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Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausagesYetim, H. et al. | 2001
- 103
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Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seedsMoure, Andrés et al. | 2001
- 111
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Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying proceduresJham, Gulab N. et al. | 2001
- 117
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Spectrophotometry of polarised light transmitted through and reflected from slices of turkey breast meat in relation to pH and fluid lossesSwatland, H.J. et al. | 2001
- 123
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Survival of Clostridium botulinum in modified atmosphere packaged fresh whole North American ginseng rootsMacura, Dragan et al. | 2001
- 127
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Modification of ovalbumin with oligogalacturonic acids through the Maillard reactionAoki, Takayoshi et al. | 2001
- 133
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Effects of processing conditions on the quality of vacuum fried apple chipsShyu, Shyi-Liang et al. | 2001
- 143
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Moisture sorption properties of smoked chicken sausages from spent hen meatSingh, R.R.B. et al. | 2001
- 149
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Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigationWettasinghe, Mahinda et al. | 2001
- 159
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Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishmentLin, Song et al. | 2001
- 167
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Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydrationAn-Erl King, V. et al. | 2001
- 177
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Angiotensin I-converting enzyme inhibitor from Grifola frondosaChoi, H.S. et al. | 2001
- 183
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Instability of carotenoids is a reason for their promotion on lipid oxidationSubagio, A. et al. | 2001
- 189
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Contributions of cellular components to the rheological behaviour of kiwifruitRojas, A.M. et al. | 2001
- 197
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Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentatesHydamaka, A.W. et al. | 2001
- 207
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Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydrationTovar, Beatriz et al. | 2001
- 217
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Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flourLee, Jin-Yeol et al. | 2001
- 223
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Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatographyWang, Huafu et al. | 2001
- 229
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Some structural properties of ovalbumin heated at 80(degree)C in the dry stateMatsudomi, Naotoshi et al. | 2001
- 237
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Textural analysis of fat reduced vanilla ice cream productsAime, D.B. et al. | 2001
- 247
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Effects of carrageenan on thermal stability of proteins from chicken thigh and breast musclesAmako, Donatus E.N. et al. | 2001
- 255
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A comparison of IgG and IgG1 activity in an early milk concentrate from non-immunised cows and a milk from hyperimmunised animalsMcconnell, Michelle A. et al. | 2001