Food research international

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  Año 1996, Vol. 29, Número 2

  • Characterization of starches from wild and long grain brown rice

    págs. 99-108

    

  • Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes

    págs. 109-116

    

  • Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles

    págs. 117-122

    

  • Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions

    págs. 123-134

    

  • Ca^2^+-induced gelation of whey protein isolate: effects of pre-heating

    págs. 135-140

    

  • Microfiltration of milk with ceramic membranes

    págs. 141-146

    

  • Effect of certain additives on sorbate stability

    págs. 147-154

    

  • Effect of pH during the dry heating on the gelling properties of egg white proteins

    págs. 155-162

    

  • Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat

    págs. 163-168

    

  • Study of carbon dioxide release from Feta cheese

    págs. 169-174

    

  • Effect of composition on the rheological properties of tomato thin pulp

    págs. 175-180

    

  • Importance of autolysis and microbiological activity on quality of cold-smoked salmon

    págs. 181-188

    

  • Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO~2 gas evolution

    págs. 189-194

    

  • Effect of the centrifugal force on osmotic dehydration of potatoes and apples

    págs. 195-200

    

  • Structures and properties of vesicles formed from phospholipids and caseins

    págs. 201-206

    

  • Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions

    págs. 207-213