Food research international

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  Año 1999, Vol. 31, Número 9

  • Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates

    págs. 617-623

    

  • Effect of @c-irradiation on the colour power of turmeric (Curcuma longa) and red chillies (Capsicum annum) during storage

    págs. 625-628

    

  • Azuki bean sizes and ama-natto preparation

    págs. 629-634

    

  • Thermal processing of suspended food particles in cans with end-over-end agitation

    págs. 635-643

    

  • Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment

    págs. 645-651

    

  • Influence of locust bean gum/@l-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

    págs. 653-658

    

  • Comparison of physical properties of raw and roasted chickpeas (leblebi)

    págs. 659-665

    

  • Dependence between colour and individual anthocyanin content in ripening grapes

    págs. 667-672

    

  • Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures

    págs. 673-678