Food research international

• 

  Año 1995, Vol. 28, Número 5

  • Effect of sodium level on the microstructure and texture of whey protein isolate gels

    págs. 437-444

    

  • Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits

    págs. 445-454

    

  • Reversible and irreversible components of bean hardening

    págs. 455-564

    

  • Effect of maturity and storage on quality and volatile production of `Jonagold' apples

    págs. 465-472

    

  • Rheological properties of starch solutions under aseptic processing temperatures

    págs. 473-480

    

  • Influence of packaging materials and temperature on the glycoalkaloid content of potato tubers

    págs. 481-484

    

  • Relating sensory properties of tea aroma to gas chromatographic data by chemometric calibration methods

    págs. 485-494

    

  • Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories

    págs. 495-502

    

  • Autolytic properties and aminopeptidase activities of lactic acid bacteria

    págs. 503-509