Food research international

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  Año 1996, Vol. 29, Número 7

  • Solar drying of okra - effects of selected package materials on storage stability

    págs. 589-594

    

  • Preparation, properties and preservation of lactic acid fermented shrimp heads

    págs. 595-600

    

  • Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase

    págs. 601-608

    

  • Effects of ingredients and processing conditions on the frozen dough bread quality of a Canada Western Red Spring wheat flour during prolonged storage

    págs. 609-616

    

  • Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus officinalis, L.) during growth and processing

    págs. 617-626

    

  • Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties

    págs. 627-634

    

  • Thermal inactivation of lysozyme as influenced by pH, sucrose and sodium chloride and inactivation and preservative effect in beer

    págs. 635-646

    

  • Control of product temperatures during the storage and transport of bulk containers of manufacturing beef

    págs. 647-652

    

  • Phenolic protein interactions in relation to the gelation properties of canola protein

    págs. 653-660

    

  • Selection criteria for beef carcass chilling

    págs. 661-666

    

  • The effect of stage of ripening and packaging on volatile content and flavour of dry sausage

    págs. 667-674

    

  • Significance of biogenic amines to food safety and human health

    págs. 675-690