Food research international

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  Año 2007, Vol. 40, Número 1

  • Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality

    Chun Wang, Kovacs M.I.P., Yi-Min Wei, Xin Zhong Hu

    págs. 1-6

    

  • Biomimetic oxidation of quercetin: Isolation of a naturally occurring quercetin heterodimer and evaluation of its in vitro antioxidant properties

    Dimitris P. Makris, Aytaç Gül¿en, Panagiotis Kefalas

    págs. 7-14

    

  • Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

    Fulgencio D. Saura Calixto, José Serrano, Isabel Goñi

    págs. 15-21

    

  • Coating papers with soy protein isolates as inclusion matrix of carvacrol

    Nathalie Gontard, Pascale Chalier, Yasinee Chrakabandhu, Laurence Preziosi-Belloy, Afef Ben Arfa

    págs. 22-32

    

  • The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk

    T.H. Gadaga, Ameha Kebede, J.A. Narvhus, A. Lourens-Hattingh, B. C. Viljoen

    págs. 33-38

    

  • Mathematical modeling on hot air drying of thin layer apple pomace

    Junhong Sun, Zhengfu Wang, Xiaosong Hu, Xiaojun Liao, Jihong Wu, Guanghua Zhao, Fang Chen

    págs. 39-46

    

  • The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils

    C. Alvarez-Salas, E. Dibildox Alvarado, David Pérez Martínez, M. Charó-Alonso, Jorge Fernando Toro Vázquez

    págs. 47-62

    

  • Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

    T. van Vliet, T. Sanz, C. Primo-Martín

    págs. 63-70

    

  • Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis

    Yuan-Tay Shyu, Yi-Ting Kao, Yu-Shan Liu

    págs. 71-79

    

  • Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA

    Alper Arslano¿lu, Çi¿dem Mecito¿lu Güçbilmez, Ahmet Yemenicio¿lu

    págs. 80-91

    

  • Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines

    Marjorie C. King, Margaret A. Cliff, Jimmy Schlosser

    págs. 92-100

    

  • Pectin stabilization of soy protein isolates at low pH

    Richard Shen, Monica Lam, Milena Corredig, Paul Paulsen

    págs. 101-110

    

  • Protein quality and identification of the storage protein subunits of tofu and null soybean genotypes, using amino acid analysis, one- and two-dimensional gel electrophoresis, and tandem mass spectrometry

    Constantinos G. Zarkadas, Stephen Gleddie, Victoria Chang, Elroy R. Cober, Vaino Poysa, Christine Gagnon, Shahrokh Khanizadeh

    págs. 111-128

    

  • Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis

    Elroy R. Cober, Shahrokh Khanizadeh, Stephen Gleddie, Christine Gagnon, Ron J.D. Guillemette, Constantinos G. Zarkadas

    págs. 129-146

    

  • Vitamin A stability in triple fortified salt

    L.L. Diosady, K. Rutkowski

    págs. 147-152

    

  • In vitro glycation and antigenicity of soy proteins

    J. Manuel Silván, Agustín Olano, Jürgen van de Lagemaat, María Dolores del Castillo Bilbao, F. Javier Moreno

    págs. 153-160

    

  • Identification of Sicilian landraces and Canadian cultivars of lentil using an image analysis system

    M.A. Shahin, G. Venora, O. Grillo, S.J. Symons

    págs. 161-166

    

  • Assessing the authenticity of absinthe using sensory evaluation and HPTLC analysis of the bitter principle absinthin

    Dirk W. Lachenmeier

    págs. 167-175

    

  • Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid

    Ioannis Lambropoulos, I. G. Roussis

    págs. 176-181

    

  • Quinone reductase inducing and antioxidant activities of aqueous isolates of green bean (Phaseolus vulgaris L.)

    Bradley W. Bolling, Kirk L. Parkin, Erqin Chen

    págs. 182-190

    

  • Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

    Marie-Hélène Famelart, Valérie Briard-Bion, Bénédicte Camier, Nadine Leconte, Marie-Caroline Michalski, Jean-Yves Gassi, Christelle Lopez

    págs. 191-202

    

  • A numerical algorithm for calculating microbial survival curves during thermal processing

    Carlos M. Corvalán, Osvaldo H. Campanella, Guibing Chen

    págs. 203-208