Trends in Food Science and Technology

New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture
pp. 213-221(9)
Authors: Waldron K.W.; Smith A.C.; Parr A.J.; Ng A.; Parker M.L.

Decontamination of meat and poultry carcasses
pp. 221-227(7)
Author: Bolder N.M.

Oxygen and aroma barrier properties of edible films: A review
pp. 228-237(10)
Authors: Miller K.S.; Krochta J.M.

1st International Symposium on Food Rheology and Structure
pp. 242-244(3)
Author: Conde-Petit B.

7th International Congress on Engineering and Food
pp. 245-247(3)
Author: Sastry S.K.

New bacteriocin
pp. 248-248(1)
Authors: Ryan M.P.; Ross R.P.; Rea M.C.

Casein phosphopeptide additive to improve mineral bioavailability
pp. 248-248(1)
Authors: Han S.K.; Shin Y.C.

Antifoaming agents
pp. 248-248(1)
Authors: Wollenweber H.W.; de Haut C.; Knudsen E.

Shelf-life prediction by O₂ measurement
pp. 248-248(1)
Authors: Rieblinger K.; Ziegleder G.; Berghammer A.; Sandmeier D.

Method for aseptic sampling of bulk products
pp. 248-248(1)
Authors: Higgisson B.; Morgan D.

Xylanolytic enzyme as bread improver
pp. 248-248(1)
Authors: Jorgensen O.B.; Si J.Q.; Jakobsen T.S.

Direct edible ink printing
pp. 248-248(1)
Author: Ahn S.A.

Ultrachilled storage
pp. 248-248(1)
Author: Yamane A.

Deoxygenation using laccase enzyme
pp. 249-249(1)
Authors: Petersen B.R.; Mathiasen T.E.

Genetically engineered microorganisms ferment pentoses to alcohol
pp. 249-249(1)
Authors: Picataggio S.K.; Zhang M.; Eddy C.K.; Deanda K.A.; Finkelstein M.; Mohagheghi A.; Newman M.M.; McMillan J.D.

H₂O infusion for easier peeling
pp. 249-249(1)
Authors: Pao S.-C.; Petracek P.D.; Brown G.E.

Long-life MA-packaged fresh herbs
pp. 249-249(1)
Authors: Lewis V.M.; Lewis D.A.

-Glucosidase inhibitor to slow starch digestion
pp. 249-249(1)
Authors: Tsukada M.; Takeda H.; Maeda N.; Fukumori Y.; Shiomi N.; Onodera S.; Fujisawa T.

Oil-in-water emulsion containing lysophospholipoproteins
pp. 249-249(1)
Authors: Okutomi Y.; Shimada T.

Synthetic ester from a vegetable oil
pp. 249-249(1)
Author: Lamsa M.

Instant rice noodles
pp. 249-249(1)
Author: Tian S.T.

Instant mung bean or potato starch noodles
pp. 249-249(1)
Authors: Lian H.P.R.; Tian S.T.