Food research international

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  Año 1999, Vol. 32, Número 6

  • Hydrocarbons detected in irradiated pork, bacon and ham

    págs. 389-394

    

  • Growth inhibition of tomato-rot fungi by phenolic acids and essential oil extracts of pepperfruit (Dennetia tripetala)

    págs. 395-399

    

  • Properties of myofibrillar protein from Japanese stingfish (Sebastes inermis) dorsal muscle

    págs. 401-405

    

  • Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents - history, production and role in disease prevention

    págs. 407-412

    

  • Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese - role of rennet and Penicillium caseiocolum and means of control

    págs. 413-419

    

  • Toxicological and biochemical effects of different beverages on human intestinal cells - a review of human and animal data

    págs. 421-427

    

  • Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products - analysis, synthesis, kinetics, reactions and spectroscopic properties

    págs. 429-432

    

  • Sherry wine vinegars: phenolic composition changes during aging - optimization of HPLC analysis

    págs. 433-440

    

  • Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

    págs. 441-446

    

  • Water diffusivity and mechanical changes during hazelnut hydration - Xixona Turron

    págs. 447-452

    

  • The microbiological effects of breaking operations on hanging beef carcass sides

    págs. 453-459