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Publisher: John Wiley & Sons, Ltd. on behalf of the Society of Chemical Industry

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Volume 87, Number 3, February 2007

Food safety control and dietary habits
pp. 363-365(3)
Author: Anklam, Elke

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The nutritive value of egg by‐products and their potential bactericidal activity: in vitro and in vivo studies
pp. 378-387(10)
Authors: Schmidt, Lisa D; Blank, Gregory; Boros, Danuta; Slominski, Bogdan A

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Retention of carotenoids in cassava roots submitted to different processing methods
pp. 388-393(6)
Authors: Chávez, AL; Sánchez, T; Ceballos, H; Rodriguez‐Amaya, DB; Nestel, P; Tohme, J; Ishitani, M

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Glycogen debranching enzyme and some other factors relating to post‐mortem pH decrease in poultry muscles
pp. 394-398(5)
Authors: Ylä‐Ajos, Maria; Ruusunen, Marita; Puolanne, Eero

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Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch
pp. 399-410(12)
Authors: Mwangwela, Agnes M; Waniska, Ralph D; McDonough, Cassandra; Minnaar, Amanda

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Production of steviosides in ex vitro and in vitro grown Stevia rebaudiana Bertoni
pp. 420-424(5)
Authors: Rajasekaran, T; Giridhar, P; Ravishankar, GA

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Optimisation of flours for chapatti preparation using a mixture design
pp. 425-430(6)
Authors: Rehman, Salim Ur; Paterson, Alistair; Piggott, John R

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Effect of genotype, maturity stage and post‐harvest storage on phenolic compounds, carotenoid content and antioxidant capacity, of Andean mashua tubers (Tropaeolum tuberosum Ruiz & Pavón)
pp. 437-446(10)
Authors: Chirinos, Rosana; Campos, David; Arbizu, Carlos; Rogez, Hervé; Rees, Jean‐François; Larondelle, Yvan; Noratto, Giuliana; Cisneros‐Zevallos, Luis

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Quality of grated carrot (var. Nantes) packed under vacuum
pp. 447-451(5)
Authors: Rocha, Ada MCN; Ferreira, João FFC; Silva, Ângelo MM; Almeida, Gonçalo N; Morais, Alcina MMB

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Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets
pp. 477-484(8)
Authors: Katikou, Panagiota; Ambrosiadis, Ioannis; Georgantelis, Dimitrios; Koidis, Pavlos; Georgakis, Spyridon A

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Influence of fried and fried‐treated oils with different filter aids on rat health
pp. 485-495(11)
Authors: Farag, Radwan S; El‐Anany, Ayman M

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Iron, zinc and phytic acid content of selected rice varieties from China
pp. 504-510(7)
Authors: Liang, Jianfen; Han, Bei‐Zhong; Han, Longzhi; Nout, MJ Robert; Hamer, Robert J

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Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples
pp. 511-519(9)
Authors: Quiles, Amparo; Hernando, Isabel; Pérez‐Munuera, Isabel; Lluch, Ma Ángeles

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Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature
pp. 520-526(7)
Authors: Kaur, Lovedeep; Singh, Jaspreet; Singh, Narpinder; Ezekiel, Rajrathnam

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Flow cytometric analysis of Saccharomyces cerevisiae populations in high‐sugar Chardonnay fermentations
pp. 527-533(7)
Authors: Farthing, Jeffrey B; Rodriguez, Susan B; Thornton, Roy J

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Secretagogue and bacteriostatic active fractions derived from a peptic hydro‐ lysate of alfalfa RuBisCO small purified subunit
pp. 534-540(7)
Authors: Trovaslet, Marie; Kapel, Romain; Ravallec‐Plé, Rozenn; Mouni, Fadoua; Clarisse, Martine; Faille, Christine; Dhulster, Pascal; Guillochon, Didier; Vercaigne‐Marko, Dominique

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Comparison of the performances of different fermentation strategies on cell growth and bacteriocin production by Lactobacillus curvatus CWBI‐B28
pp. 541-549(9)
Authors: Ghalfi, Hakim; Benkerroum, Noreddine; Doguiet, Dalié D; Delvigne, Frank; Thonart, Philippe

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