Food research international

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  Año 2005, Vol. 38, Número 5

  • Effects of high protease-activity flours and commercial proteases on cookie quality

    M. Kara, H. Köksel, D. Sivri

    págs. 479-486

    

  • Antioxidant activity in different fractions of tomatoes

    Ramandeep K. Toor, Geoffrey P. Savage

    págs. 487-494

    

  • Sensory quality in retailed organic, free range and corn-fed chicken breast

    John R. Piggott, Alistair Paterson, Kishowar Jahan

    págs. 495-503

    

  • Enthalpy¿entropy compensation in sorption phenomena of starch materials

    T.R.A. Magee, A.H. Al-Muhtaseb, W.A.M. McMinn

    págs. 505-510

    

  • Whey protein concentrate gels with honey and wheat flour

    Cecilia E. Lupano, Diego K. Yamul

    págs. 511-522

    

  • Effect of ß-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

    Sylvie Haché, Daniel St-Gelais

    págs. 523-531

    

  • Structure¿property relationships in osmo-air-dehydrated apricot cubes

    Andrea Maestrelli, Danila Torreggiani, Stefano Campolongo, Alexa Avitabile Leva, Marco Riva

    págs. 533-542

    

  • Thermal unfolding of bovine ß-lactoglobulin studied by UV spectroscopy and fluorescence quenching

    Pablo Busti, Carlos A. Gatti, Néstor J. Delorenzi

    págs. 543-550

    

  • Enrichment of bioactive isoflavones in soymilk fermented with ß-glucosidase-producing lactic acid bacteria

    Young-Hee Pyo, Tung-Ching Lee, Young-Chul Lee

    págs. 551-559

    

  • Prophylactic components of buckwheat

    Zuzana Mrázová, Bernadetta Krko¿ková

    págs. 561-568

    

  • Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

    Nadine Lacroix, Ismail Fliss, Joseph Makhlouf

    págs. 569-576

    

  • Prediction of the amino acid composition of small peptides contained in a plant protein hydrolysate by LC¿MS and CE¿MS

    I. Chevalot, X. Framboisier, C. Harscoat, F. Fournier, M. Schweizer, B. Tessier, R. Vanderesse, I. Marc

    págs. 577-584

    

  • Effect of colloidal properties of oil-in-water emulsions on ethanol liquid¿vapour partition

    D. Mastrocola, M.C. Nicoli, P. Pittia

    págs. 585-595

    

  • Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

    C.A. Zalazar, E.R. Hynes, V.B. Suárez, A. Quiberoni, C.V. Bergamini

    págs. 597-604