Food research international

• 

  Año 1996, Vol. 29, Número 1

  • Texture-structure relationships in foamed dairy emulsions

    págs. 1-14

    

  • Composition and physicochemical properties of oat starches

    págs. 15-26

    

  • Postmortem proteolytic and organoleptic changes in hot-boned muscle from grass- and grain-fed and zeranol-implanted cattle

    págs. 27-34

    

  • Post-process, packaging-induced fermentation of delicatessen meats

    págs. 35-48

    

  • Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

    págs. 49-56

    

  • Dietary fats: discriminative partitioning for energy and synthesis of triacylglycerides

    págs. 57-70

    

  • A rapid chromatographic method for separation of individual catechins from green tea

    págs. 71-76

    

  • Gas-liquid chromatographic determination of total and free cholesterol in egg pastas

    págs. 77-80

    

  • Application of the enzymatic methods to the determination of contaminated yolk in egg white

    págs. 81-84

    

  • A study of several parts of the plant Foeniculum vulgare as a source of compounds with industrial interest

    págs. 85-88

    

  • Linear-transform and non-linear modelling of bovine milk catalase inactivation in a high-temperature short-time pasteurizer

    págs. 89-93