Food research international

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  Año 2000, Vol. 33, Número 2

  • Fat crystals and emulsion stability - a review

    D. Rousseau

    págs. 3-14

    

  • Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions

    A. Kulmyrzaev

    págs. 15-20

    

  • Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

    A. Kulmyrzaev, D. J. McClements, M. P. Sivestre

    págs. 21-25

    

  • Stabilization of emulsions and foams using barley b-glucan

    Z. Burkus, F. Temelli

    págs. 27-33

    

  • Molecular origin for the thermal stability of Koshihikari rice amylopectin

    M. Tako, S. Hizukuri

    págs. 35-40

    

  • Effect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt

    J. Raudonus, J. Bernard

    págs. 41-51

    

  • Analysis of the fluctuating patterns of microbial counts in frozen industrial food products

    A. Nussinovitch

    págs. 53-62

    

  • Master curve for concentration dependence of semi-dilute solution viscosity of chitosan homologues: the Martin equation

    M. R. Kasaai

    págs. 63-67

    

  • Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

    I. Jaswir, Y. B. Che Man

    págs. 75-81

    

  • Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA

    R. A. Holley, A. O. Gill

    págs. 83-90

    

  • Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

    J. Ruiz-Carrascal

    págs. 91-95

    

  • Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

    C. G. Vinderola

    págs. 97-102

    

  • Effect of g-irradiation on the volatile oil constituents of turmeric (Curcuma longa)

    P. S. Variyar, S. Chatterjee

    págs. 103-106

    

  • Glow-discharge-treated cellulose acetate (CA) membrane for a high linearity single-layer glucose electrode in the food industry

    B. Alp, M. Mutlu, S. Mutlu

    págs. 107-112

    

  • Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC

    I. M. Ferreira

    págs. 113-117

    

  • Using biopolymer blends for shrimp feedstuff microencapsulation - II: dissolution and floatability kinetics as selection criteria

    R. Pedroza-Islas, E. J. Vernon-Carter, J. Alvarez-Ramirez

    págs. 119-124

    

  • Contamination of beef trimmings with Escherichia coli during a carcass breaking process

    J. C. McGinnis, C. O. Gill

    págs. 125-130

    

  • Effects of processing and packaging on vitamin C and b-carotene content of ready-to-use (RTU) vegetables

    A. Hussein, J. A. Odumeru, T. Ayanbadejo

    págs. 131-136