Food research international

• 

  Año 2005, Vol. 38, Número 3

  • Fifth International Conference on Food Science and Technology

    Jiang Bo

    pág. 241

    

  • Fibrinolytic enzymes in Asian traditional fermented foods

    Jiang Bo, Ada Ho Kwan Wong, Yoshinori Mine

    págs. 243-250

    

  • Construction of an integrative food-grade expression system for Bacillus subtilis

    Yu Xia, Xiaoyan Fu, Sheng Yang, Wei Chen, Hao Zhang, Xiaolin Ding

    págs. 251-256

    

  • Study on thermal and rheological properties of native rice starches and their corresponding mixtures

    Xiaolin Ding, Pingping Pu, Anastase Hagenimana

    págs. 257-266

    

  • Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil

    Vilas M. Salokhe, Yudi Pranoto, Sudip K. Rakshit

    págs. 267-272

    

  • Properties of soy protein isolate prepared from aqueous alcohol washed soy flakes

    Xiaoya Liu, Youru Huang, Yufei Hua, Aiyong Qiu

    págs. 273-279

    

  • Role of myofibrillar proteins in water-binding in brine-enhanced meats

    Youling L. Xiong

    págs. 281-287

    

  • Ferrous sulfate liposomes: preparation, stability and application in fluid milk

    Shuqin Xia, Shiying Xu

    págs. 289-296

    

  • Lipase-catalyzed synthesis of O-lauroyl l-serinamide and O-lauroyl l-threoninamide

    Shuji Adachi, Ryuichi Matsuno, Xiaoming Zhang, Yoshiyuki Watanabe

    págs. 297-300

    

  • Production of inulooligosaccharides by endoinulinases from Aspergillus ficuum

    Xu Xueming, Wang Jing, Jin Zhengyu, Jiang Bo

    págs. 301-308

    

  • A novel cyclodextrin glycosyltransferase from an alkalophilic Bacillus species: purification and characterization

    Zhengyu Jin, Xinzhi Cao, Feng Chen, Xi Wang

    págs. 309-314

    

  • Purification and characterization of two types of chitosanase from Aspergillus sp. CJ22-326

    Xiao¿e Chen, Wenshui Xia, Xiaobin Yu

    págs. 315-322

    

  • Study of a highly alkaline protease extracted from digestive tract of sea cucumber (Stichopus japonicus)

    Ben-chun Miao, Wen-ge Yang, Dong-feng Wang, Chang-hu Xue, Zhao-jie Li, Xue-yan Fu

    págs. 323-329

    

  • Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (Cv. Zhonghuashoutao) during refrigerated storage

    Lu Zhaoxin, Yu Zhifang, Kang Ruoyi

    págs. 331-336

    

  • Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

    Nigel P. Brunton, Brian McKenna, Denis A. Cronin, Desmond Morgan, Wenqu Li, James G. Lyng

    págs. 337-344