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

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Volume 86, Number 12, 1 September 2006

In focus: the future of sustainable materials for industry
pp. 1741-1742(2)
Author: Lillford, Peter J

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The next economy: from dead carbon to living carbon
pp. 1743-1746(4)
Author: Morris, David

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The impact of genomics on crops for industry
pp. 1747-1754(8)
Author: Smallwood, Maggie

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Biomass for energy
pp. 1755-1768(14)
Author: Bridgwater, Tony

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Plant‐oil‐based lubricants and hydraulic fluids
pp. 1769-1780(12)
Author: Schneider, Manfred P

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Biocomposites: technology, environmental credentials and market forces
pp. 1781-1789(9)
Authors: Fowler, Paul A; Hughes, J Mark; Elias, Robert M

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Plants, medicines and man
pp. 1797-1804(8)
Author: Fowler, Michael W

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A review of the health care potential of bioactive compounds
pp. 1805-1813(9)
Authors: Hooper, Lee; Cassidy, Aedin

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Metabolic stress disinfection and disinfestation (MSDD): a new, non‐thermal, residue‐free process for fresh agricultural products
pp. 1814-1825(12)
Authors: Lagunas‐Solar, Manuel C; Essert, Timothy K; Piña U, Cecilia; Zeng, Nolan X; Truong, Tin D

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A preliminary investigation into the possible transfer of latex allergens from latex protein containing materials in contact with food
pp. 1826-1832(7)
Authors: Topping, Joanna R; Haines, John; Kneller, Sian; Patel, Pradip

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Glucobrassicin enhancement in woad (Isatis tinctoria) leaves by chemical and physical treatments
pp. 1833-1838(6)
Authors: Galletti, Stefania; Barillari, Jessica; Iori, Renato; Venturi, Gianpietro

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Stabilised cocosoy beverage: physicochemical and sensory properties
pp. 1839-1846(8)
Authors: Mepba, Horsfall D; Achinewhu, Simeon C; Pillay, Michael

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Metabolic response to two hydrocooling temperatures in sweet cherries cv Lapins and cv Sunburst
pp. 1847-1854(8)
Authors: Alique, Rafael; Martínez, Miguel A; Alonso, Jesús

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Textural properties of legume protein isolate and polysaccharide gels
pp. 1855-1862(8)
Authors: Makri, Eleousa A; Papalamprou, Evdoxia M; Doxastakis, Georgios I

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Prevalence of Vibrio parahaemolyticus in seafoods and their processing environments as detected by duplex PCR
pp. 1871-1877(7)
Authors: Vongxay, Khamphouth; He, Xiaolong; Cheng, Suyun; Zhou, Xiangyang; Shen, Biao; Zhang, Guizhi; Zhang, Junyan; Fang, Weihuan

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Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality
pp. 1887-1893(7)
Authors: Ruiz Cruz, Saúl; Luo, Yaguang; Gonzalez, Rolando J; Tao, Yang; González, Gustavo A

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Starch but not protein digestibility is altered in pigs fed transgenic peas containing α‐amylase inhibitor
pp. 1894-1899(6)
Authors: Collins, Cherie L; Eason, Paul J; Dunshea, Frank R; Higgins, Thomas JV; King, Ray H

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The microstructure and tannin content of banana fruit and their likely influence on juice extraction
pp. 1908-1915(8)
Authors: Kyamuhangire, William; Krekling, Trygve; Reed, Elisabeth; Pehrson, Robert

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Variation in the carotenoid composition of acerola and its processed products
pp. 1916-1920(5)
Authors: Porcu, Ornella Maria; Rodriguez‐Amaya, Delia B

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Plant and fruit characteristics of cactus pear (Opuntia spp.) cultivars in South Africa
pp. 1921-1925(5)
Authors: Oelofse, Rachel M; Labuschagne, Maryke T; Potgieter, Johan P

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Analysis of pesticide residues by online reversed‐phase liquid chromatography–gas chromatography in the oil from olives grown in an experimental plot. Part II
pp. 1926-1931(6)
Authors: Sánchez, Raquel; Cortes, Jose Manuel; Vazquez, Ana; Villén‐Altamirano, José; Villén, Jesús

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Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate
pp. 1932-1937(6)
Authors: Papalamprou, Evdoxia; Doxastakis, Georgios; Kiosseoglou, Vassilios

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Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne
pp. 1938-1944(7)
Authors: Sabanis, Dimitrios; Makri, Eleousa; Doxastakis, Georgios

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Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches
pp. 1945-1954(10)
Authors: Kaur, Lovedeep; Singh, Jaspreet; Singh, Narpinder

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Extra‐virgin and refined olive oils decrease plasma triglyceride, moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigs
pp. 1955-1963(9)
Authors: Ostrowska, Ewa; Gabler, Nicholas K; Ridley, Dan; Suster, Danny; Eagling, David R; Dunshea, Frank R

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Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation
pp. 1970-1976(7)
Authors: Siringan, Patcharin; Raksakulthai, Nongnuch; Yongsawatdigul, Jirawat

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Resistance of Vigna unguiculata (cowpea) seeds to Callosobruchus maculatus is restricted to cotyledonary tissues
pp. 1977-1985(9)
Authors: Domingues, Sarah JS; Melo, Francislete R; Aguiar, Juliana M; Affonso, Adriana G; Giuli, Jucélia SA; Rose, Juliana L; Sales, Maurício P; Machado, Lara F; Azevedo, Cassiana R; da Cunha, Patrícia C; Uchoa, Adriana Ferreira; de Oliveira, Antônia Elenir Amâncio; Xavier‐Filho, José; Fernandes, Kátia VS

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