Journal of the science of food and agriculture

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  Año 1999, Vol. 79, Número 10

  • Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

    R Sai Manohar, P Haridas Rao

    págs. 1223-1231

    

  • Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry

    Michael J Adams, Allan J Poynton, Kay Latham, Neil W Barnett

    págs. 1232-1236

    

  • Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa)

    Wenceslao Canet, M. José Morillo, M Dolores Alvarez

    págs. 1237-1248

    

  • Assessment of quality of cod roes and relationship between quality and maturity stage

    K D Anthony Taylor, Ioanna G Katsiadaki, Gillian Smith

    págs. 1249-1259

    

  • The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

    John F Kerry, Denis J Buckley, Patrick A Morrissey

    págs. 1260-1266

    

  • Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L

    María D Guillén, María J Manzanos

    págs. 1267-1274

    

  • Analysis of volatile components of fruits by HS-PTV-GC

    Sara López-Sebastián, Elena Ramos, Guillermo Reglero Rada, Javier Tabera, Elena Ibañez Ezequiel

    págs. 1275-1279

    

  • Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids

    Eva Armero, Fidel Toldrá Vilardell, M. Aristoy, Manuel Baselga Izquierdo

    págs. 1280-1284

    

  • Laboratory evaluation of previously fermented juice as a fermentation stimulant for lucerne silage

    Senji Uchida, Naoki Nishino

    págs. 1285-1288

    

  • The effect of prior storage on the potential of potato tubers (Solanum tuberosum L) to accumulate glycoalkaloids and chlorophylls during light exposure, including artificial neural network modelling

    Everard Edwards, Andrew H Cobb

    págs. 1289-1297

    

  • Determination of biotin in low-temperature fish-meal processed from different species by means of a microbiological method using Lactobacillus plantarum as test organism

    Anne Mæland, Kjartan Sandnes

    págs. 1298-1300

    

  • Free radical scavenging capacity of selected red, rosé and white wines

    Fulgencio D. Saura Calixto, José A Larrauri, Concepción Sánchez-Moreno González

    págs. 1301-1304

    

  • Light-induced glycoalkaloid accumulation of potato tubers (Solanum tuberosum L)

    págs. 1305-1310

    

  • Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L)

    Joji Ogata, Takayuki Shibamoto, Sadatoshi Nakajima, Janis J Durham, Yoshihide Hagiwara

    págs. 1311-1314

    

  • Gums and stabilisers for the food industry 9 P A Williams and G O Phillips Royal Society of Chemistry special publication 218 Royal Society of Chemistry, Cambridge, 1998 438, price £79.50 ISBN 0-85404-708-5

    V J Morris

    pág. 1315

    

  • State of the world 1998: L R Brown, C Flavin, H French et al. Earthscan Publications, London, 1998 pp 251, price £12.95 ISBN 1-85383-532-3

    L Tedesco

    págs. 1316-1317

    

  • Introduction to plant physiology 2nd edition Edited by WG Hopkins, Wiley, Chichester, 1999 pp xiii + 512, Price £28.50 ISBN 0-471-9281-3

    P R Shewry

    pág. 1317

    

  • Food emulsions and foams. Interfaces, interactions and stability The Royal Society of Chemistry, Cambridge, 1999 pp x + 390, price £85.00 ISBN 0-85404-753-0

    S Hutzler

    pág. 1318

    

  • Correction to J Sci Food Agric 79, 476-480 (1999) in the paper ‘Ferulic and caffeic acids as potential protective agents against photooxidative skin damage’ by A. Saija et al

    Antonio Tomaino, Francesco Bonina, Antonella Saija, Nicola Uccella, Rossella Lo Cascio, Domenico Trombetta, Anna De Pasquale, Anna Proteggente

    pág. 1319