Food research international

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  Año 1999, Vol. 32, Número 5

  • Rheology of tapioca starch

    págs. 319-325

    

  • Free radical scavenging effect of anthocyanins in red wines - exceptional activity of ellagic acid

    págs. 327-333

    

  • Non-enzymatic browning in peach puree during heating - experimental rate constants

    págs. 335-343

    

  • Screening of selected flavonoids and phenolic acids in 19 berries - a cohort study

    págs. 345-353

    

  • Starch from Alberta potatoes: wet-isolation and some physicochemical properties

    págs. 355-365

    

  • Using biopolymer blends for shrimp feedstuff microencapsulation - I. Microcapsule particle size, morphology and microstructure

    págs. 367-374

    

  • Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization - a Tween 80 esterase-positive representative of the genus Enterobacter isolated from powdered milk

    págs. 375-379

    

  • Food Emulsions and Foams: Interfaces, Interactions and Stability. E. Dickinson, J.M. Rodrguez Patino (Eds.); Royal Society of Chemistry, 1999, x+390 pages, ISBN 0-85404-753-0, @$85

    pág. 381