Journal of the science of food and agriculture

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  Año 2005, Vol. 85, Número 5

  • Welfare, performance and meat quality of fattening pigs in alternative housing and management systems: a review

    G. P. J. Janssens, C. P. H. Moons, M. J. van Oeckel, S. Millet

    págs. 709-719

    

  • Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)

    A. L. Wszelaki, J. F. Delwiche

    págs. 720-726

    

  • Nitrogen fertilizer and seed rate effects on Hagberg falling number of hybrid wheats and their parents are associated with alpha-amylase activity, grain cavity size and dormancy

    D. R. Kindred, M. J. Gooding

    págs. 727-742

    

  • Effects of inoculation of high dry matter alfalfa silage on ensiling characteristics, ruminal nutrient degradability and dairy cow performance

    C. Rizk, A. F. Mustafa, L. E. Phillip

    págs. 743-750

    

  • In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time

    L. M. Barstrom, I. M. E. Bjorck, A. M. Leeman

    págs. 751-756

    

  • Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

    V. Lechevalier

    págs. 757-769

    

  • Antigenotoxicity of extracts from Pleurotus citrinopileatus

    J.-C. Wang

    págs. 770-778

    

  • Shelf-life extension of vacuum-packaged sea bream (Sparus aurata) fillets by combined gamma-irradiation and refrigeration: microbiological, chemical and sensory changes

    I. N. Savvaidis, I. Chouliara

    págs. 779-784

    

  • Characterization of mechanical stress distributions in a cross section of cucumber fruits: bisector reference line represents tissue anatomy

    K. Okuhara, K. Kohyama, H. Dan

    págs. 785-790

    

  • Genetic analysis of developmental behavior for amylose content in filling process of rice

    P. Wu, J. Wu, C. Shi

    págs. 791-796

    

  • Multiple forms of beta-galactosidase from mango (Mangifera indica L Alphonso) fruit pulp

    R. N. Tharanathan, T. N. Prabha, V. Prasanna

    págs. 797-803

    

  • Emulsifying properties of gelatin conjugated to pectin under alkaline conditions

    N. G. Diftis, V. D. Kiosseoglou, T. A. Pirzas

    págs. 804-808

    

  • Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat

    K. Hatae, C. Yoneda, M. Kasai, K. Okubo

    págs. 809-816

    

  • Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC-MS

    I. Martinez-Castro, A. C. Soria, M. Gonzalez, C. de Lorenzo

    págs. 817-824

    

  • Influence of soil type and storage conditioning on sensory qualities of fresh-cut cantaloupe (Cucumis melo)

    K. L. Bett-Garber

    págs. 825-830

    

  • Effects of wilting and mechanical conditioning on proteolysis in sainfoin (Onobrychis viciifolia Scop) wilted herbage and silage

    L. Cavallarin, S. Antoniazzi

    págs. 831-838

    

  • Seed coat tannins and bruchid resistance in stored cowpea seeds

    V. Lattanzio

    págs. 839-846

    

  • Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage

    A. Mujahid, I. u. Haq

    págs. 847-852

    

  • Physical properties of yogurt fortified with various commercial whey protein concentrates

    I. Sodini, J. Montella

    págs. 853-859

    

  • Seed reserves of chickpea in relation to molybdenum supply

    N. Nautiyal

    págs. 860-864

    

  • Optimisation of processing conditions for infrared drying of cashew kernels with testa

    U. H. Hebbar, M. N. Ramesh

    págs. 865-871

    

  • Identification of phenolic compound in manuka honey as specific superoxide anion radical scavenger using electron spin resonance (ESR) and liquid chromatography with coulometric assay detection

    S. Murayama, K. Inoue

    págs. 872-878

    

  • Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing

    E. Rytel, G. Golubowska

    págs. 879-882

    

  • Control of internal browning and quality improvement of `Fuji' apples by stepwise increase of CO~2 level during controlled atmosphere storage

    K.-D. Moon, H.-S. Chung, S.-K. Chung

    págs. 883-888