Journal of Food Biochemistry

PRESERVATION OF NATURAL STABILITY OF FRUIT “BROMELAIN” FROM ANANAS COMOSUS (PINEAPPLE)
pp. 1-19(19)
Authors: BHATTACHARYA, R.; BHATTACHARYYA, D.

PREPARATION AND CHARACTERIZATION OF PEPSIN-SOLUBILIZED TYPE I COLLAGEN FROM THE SCALES OF SNAKEHEAD (OPHIOCEPHALUS ARGUS)
pp. 20-37(18)
Authors: LIU, WENTAO; LI, GUOYING; MIAO, YUQING; WU, XIAOHUA

HYDROLYSIS OF ISOFLAVONE GLYCOSIDES IN SOY MILK BY β-GALACTOSIDASE AND β-GLUCOSIDASE
pp. 38-60(23)
Authors: PHAM, THUY T.; SHAH, NAGENDRA P.

ENZYMATIC AND SOME BIOCHEMICAL CHANGES ASSOCIATED WITH THE PRODUCTION OF “KANTONG,” A TRADITIONAL FERMENTED CONDIMENT IN NORTHERN GHANA
pp. 61-73(13)
Authors: KPIKPI, E.N.; DZOGBEFIA, V.P.; GLOVER, R.K.

ANTIOXIDANT ACTIVITIES OF SILK SERICIN FROM SILKWORM BOMBYX MORI
pp. 74-88(15)
Authors: FAN, JIN-BO; WU, LI-PING; CHEN, LI-SHUI; MAO, XUE-YING; REN, FA-ZHENG

EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ASSOCIATED HEALTH-RELEVANT FUNCTIONALITY OF SELECTED LEGUME SPROUTS AND SEEDLINGS
pp. 89-112(24)
Authors: RANDHIR, REENA; KWON, YOUNG-IN; LIN, YUAN-TONG; SHETTY, KALIDAS

INHIBITORY EFFECT OF WATER EXTRACT AND ITS MAIN CONTENTS OF PERSIMMON LEAVES ON STIMULUS-INDUCED SUPEROXIDE GENERATION IN HUMAN NEUTROPHILS
pp. 113-121(9)
Authors: CHEN, GUANG; XUE, JING; FENG, XIZHI

ACTIVITY AND PRIMARY CHARACTERIZATION OF ENZYME FROM THERMUS RUBER CELLS CATALYZING CONVERSION OF MALTOSE INTO TREHALOSE
pp. 122-133(12)
Authors: SINKIEWICZ, IZABELA; SYNOWIECKI, JÓZEF

EFFECTS OF GREEN TEA EXTRACT ON “GOLDEN DELICIOUS” APPLE POLYPHENOLOXIDASE AND ITS BROWNING
pp. 134-148(15)
Authors: SOYSAL, ÇİĞDEM