Food Research International

Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures
pp. 1-8(8)
Authors: Sahagian M.E.; Goff H.D.

Stability of bovine immunoglobulins to thermal treatment and processing
pp. 9-16(8)
Authors: Li-Chan E.; Kummer A.; Losso J.N.; Kitts D.D.; Nakai S.

Effects of -casein glycosylation on heat stability of milk
pp. 17-21(5)
Authors: Robitaille G.; Ayers C.

UV fiber-optic probe measurements of connective tissue in beef correlated with taste panel scores for chewiness
pp. 23-30(8)
Authors: Swatland H.J.; Gullett E.; Hore T.; Buttenham S.

Myosin heavy chain-degrading proteinase from spear squid muscle
pp. 31-36(6)
Authors: Ebina H.; Nagashima Y.; Ishizaki S.; Taguchi T.

Evaluation of Kluyveromyces marxianus as baker's yeast
pp. 37-41(5)
Authors: Caballero R.; Olguin P.; Cruz-Guerrero A.; Gallardo F.; Garcia-Garibay M.; Gomez-Ruiz L.

Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme-modified cheese
pp. 43-49(7)
Authors: Park S.Y.; Gibbs B.F.; Lee B.H.

The influence of inherent muscle quality upon the storage life of chilled pork stored in CO₂ at -1.5^oC
pp. 51-59(9)
Authors: Jeremiah L.E.; Gibson L.L.; Argonosa G.

Determination of vitamin K₁ in canola oils by high performance liquid chromatography with menaquinone-4 as an internal standard
pp. 61-69(9)
Authors: Gao Z.H.; Ackman R.G.

Dietary modification and hen strain dependence of egg yolk lipids
pp. 71-76(6)
Authors: Cobos A.; de la Hoz L.; Cambero M.I.; Ordonez J.A.

Potential technological interest of a Mucor strain to be used in dry fermented sausage production
pp. 77-82(6)
Authors: Selgas M.D.; Trigueros G.; Casas C.; Ordonez J.A.; Garcia M.L.

Effect of blanching pretreatment on color and texture of apple slices at various water activities
pp. 83-86(4)
Authors: Beveridge T.; Weintraub S.E.

Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince
pp. 87-90(4)
Authors: Verma J.K.; Srikar L.N.; Sudhakara N.S.; Sarma J.

Fractionation by thermal coagulation of lupin proteins: physicochemical characteristics
pp. 91-99(9)
Authors: Chango A.; Villaume C.; Bau H.M.; Nicolas J.P.; Mejean L.

Food material science and food process engineering: keys to product quality and safety
pp. 101-108(8)
Authors: Tung M.A.; Britt I.J.