Food research international

• 

  Año 2002, Vol. 35, Número 6

  • Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs

    Uri Cogan, Ulrich Kuechenmeister, Karin Nuernberg, Shoshana Mokady, Klaus Ender, Gerda Kuhn, Klaus Winnefeld, Gerd Nuernberg

    págs. 505-510

    

  • Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties

    Jorge R. Wagner, Sara E. Molina Ortiz

    págs. 511-518

    

  • Antioxidant properties of several specialty mushrooms

    Jeng-Leun Mau, Hsiu-Ching Lin, Si-Fu Song

    págs. 519-526

    

  • Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence

    Belén García-Villanova Ruiz, Eduardo Guerra Hernández, José Ángel Rufián Henares

    págs. 527-533

    

  • Lipid extracts isolated from heat processed food show a strong agglutinating activity against human red blood cells

    I.S. Patrikios

    págs. 535-540

    

  • Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa)

    G. Jeyasekaran, R. Lakshmanan, R. Jeya Shakila

    págs. 541-546

    

  • Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption

    Jorge R. Wagner, Flavio E. Mitidieri

    págs. 547-557

    

  • Optical dispersion through muscle fibers isolated from pork

    H.J. Swatland

    págs. 559-564

    

  • Folate concentrations of fast foods measured by trienzyme extraction method

    Tsunenobu Tamura, Kelley E. Johnston, Philip A. Lofgren

    págs. 565-569

    

  • Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats

    Dmitri Papkovsky, Joe Kerry, Mary Smiddy

    págs. 571-575

    

  • Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation

    M. Smiddy, N. Papkovskaia, J.P. Kerry, D.B. Papkovsky

    págs. 577-584

    

  • Modelling of aflatoxin production by Aspergillus parasiticus in a solid medium at different temperatures, pH and propionic acid concentrations

    Leda Giannuzzi, Mónica Molina

    págs. 585-594

    

  • Science and Civilization in China, Volume 6, Part V: Fermentations and Food Science : H. T. Huang. Cambridge University Press, 2001, pp. 741. ISBN 0-521-6527-7. Price: $150.00

    Danji Fukushima

    págs. 595-596