International Journal of Food Science & Technology

Convective heat transfer in herb and spices during open sundrying
pp. 657-665(9)
Author: Prasad, Jaishree Akhilesh

Continuous dense-phase CO₂ processing of a coconut water beverage
pp. 666-673(8)
Authors: Damar, Sibel; Balaban, Murat O.; Sims, Charles A.

Effect of gamma-ray irradiation on the physicochemical properties of flour and starch granule structure for wheat
pp. 674-680(7)
Authors: Wang, Jun; Yu, Yong

Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage
pp. 681-687(7)
Authors: Lu, Rongrong; Stevenson, Clint D.; Guck, Shannan E.; Pillsbury, Laura A.; Ismail, Baraem; Hayes, Kirby D.

Bran characteristics and wheat performance in whole wheat bread
pp. 688-693(6)
Authors: Seyer, Marie-Ève; Gélinas, Pierre

Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods
pp. 694-701(8)
Authors: Nyam, Kar Lin; Tan, Chin Ping; Che Man, Yaakob B.; Lai, Oi Ming; Long, Kamariah

Antioxidant activity of phytogenous industrial waste and derived extracts for the production of feed and food additives
pp. 702-710(9)
Authors: Stockhammer, Sylvia; Stolze, Klaus; Rohr-Udilova, Nataliya; Chizzola, Remigius; Zitterl-Eglseer, Karin; Franz, Chlodwig

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy
pp. 711-717(7)
Authors: Herrero, A. M.; Jiménez-Colmenero, F.; Carmona, P.

Stability of bifidobacteria in powdered formula
pp. 718-724(7)
Authors: Abe, Fumiaki; Miyauchi, Hirofumi; Uchijima, Ayako; Yaeshima, Tomoko; Iwatsuki, Keiji

Listeria growth under diffusional limitations in synthetic meats
pp. 725-734(10)
Authors: Noriega, Estefanía; Laca, Adriana; Díaz, Mario

Preparation and sensory perception of fat-free foams - effect of matrix properties and level of aeration
pp. 735-747(13)
Authors: Minor, Marcel; Vingerhoeds, Monique H.; Zoet, Franklin D.; de Wijk, René; van Aken, George A.

Storage stability of a high dietary fibre powder from orange by-products
pp. 748-756(9)
Authors: Fernández-López, Juana; Sendra-Nadal, Esther; Navarro, Casilda; Sayas, Estrella; Viuda-Martos, Manuel; Alvarez, José Angel Pérez

Rheological properties of Josapine pineapple juice at different stages of maturity
pp. 757-762(6)
Authors: Shamsudin, Rosnah; Wan Daud, Wan Ramli; Takrif, Mohd Sobri; Hassan, Osman; Ilicali, Coskan

Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities
pp. 763-769(7)
Authors: Wang, Guang; Wang, Tong

Assessment of the microbiological conditions of red-meat carcasses from bacterial counts recovered by sampling via excision or swabbing with cotton wool
pp. 770-776(7)
Authors: Martínez, Bernardo; Celda, María Felicidad; Millán, María Encarnación; Espacio, Aurora; Cano, Monserrat; López-Mendoza, María Carmen

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers
pp. 777-783(7)
Authors: de Cássia da Fonseca, Vânia; Haminiuk, Charles Windson Isidoro; Izydoro, Dayane Rosalyn; Waszczynskyj, Nina; de Paula Scheer, Agnes; Sierakowski, Maria-Rita

Screening of cereal varieties for antioxidant and radical scavenging properties applying various spectroscopic and thermoanalytical methods
pp. 784-791(8)
Authors: Brindzová, Lucia; Zalibera, Michal; Šimon, Peter; Čertík, Milan; Takácsová, Mária; Mikulajová, Anna; Mikušová, Lucia; Rapta, Peter

Canarium zeylanicum seed oil: an edible oil with beneficial qualities
pp. 792-798(7)
Authors: Seneviratne, Kapila N.; Kotuwegedara, Roshan T.

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus
pp. 799-806(8)
Authors: Chang, Chen-Tien; Hsu, Cheng-Kuang; Chou, Su-Tze; Chen, Ya-Chen; Huang, Feng-Sheng; Chung, Yun-Chin

Functional properties of isolated porcine blood proteins
pp. 807-814(8)
Authors: Álvarez, Carlos; Bances, Margarita; Rendueles, Manuel; Díaz, Mario

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose
pp. 815-819(5)
Authors: Armstrong, Laura M.; Luecke, Katherine J.; Bell, Leonard N.

Losses of vitamin C from fresh strawberries in a commercial supply chain
pp. 820-828(9)
Authors: Russell, L. F.; LeBlanc, D. I.; McRae, K. B.; Ryan, D. A. J.

Quality of applesauces processed by pulsed electric fields and HTST pasteurisation
pp. 829-839(11)
Authors: Jin, Z. T.; Zhang, H. Q.; Li, S. Q.; Kim, M.; Dunne, C. P.; Yang, T.; Wright, A. O.; Venter-Gains, J.

Partial purification and characterisation of banana [Musa (AAA Group) `Gros Michel'] polyphenol oxidase
pp. 840-846(7)
Authors: Chaisakdanugull, Chitsuda; Theerakulkait, Chockchai

Determination of the calorific value of gum arabic in rats using modified versions of the growth bioassay and the digestibility assay
pp. 847-853(7)
Authors: Smith, Chris J.; Menzies, Alan R.; Williams, Peter A.; Phillips, Glyn O.

Volatile compounds from the fruiting bodies of three Hygrophorus mushroom species from Northern Greece
pp. 854-859(6)
Authors: Ouzouni, Paraskevi K.; Koller, Wolf-Dietrich; Badeka, Anastasia V.; Riganakos, Kyriakos A.

Phenolic compound composition and antioxidant activity of fruits of Rubus and Prunus species from Croatia
pp. 860-868(9)
Authors: Jakobek, Lidija; Šeruga, Marijan; Šeruga, Bernarda; Novak, Ivana; Medvidović-Kosanović, Martina

LC-MS method development to evaluate major triterpenes in skins and cuticular waxes of grape berries
pp. 869-873(5)
Authors: Orbán, Norbert; Kozák, Imre Olivér; Drávucz, Mónika; Kiss, Attila

The RVA Handbook
pp. 874-874(1)
Author: Brennan, Charles