Journal of the science of food and agriculture

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  Año 2000, Vol. 80, Número 1

  • Kinetic modelling in food science: a case study on chlorophyll degradation in olives

    M. A. van Boekel

    págs. 3-9

    

  • HPLC determination of ethoxyquin and its major oxidation products in fresh and stored fish meals and fish feeds

    P. He, R. G. Ackman

    págs. 10-16

    

  • Extraction of pectic polysaccharides from sugar-beet cell walls

    M. Marry, M. C. McCann

    págs. 17-28

    

  • Genetic differentiation between sole (Solea solea) and Greenland halibut (Reinhardtius hippoglossoides) by PCR-RFLP analysis of a 12S rRNA gene fragment

    A. Cespedes

    págs. 29-32

    

  • Effect of nitrogen fertiliser supply and winter cutting on morphological composition and herbage digestibility of a Dactylis glomerata L sward in spring

    M. Duru, V. Delprat

    págs. 33-42

    

  • Does organic farming reduce the content of Cd and certain other trace metals in plant foods? A pilot study

    L. Jorhem, P. Slanina

    págs. 43-48

    

  • Nitrogen nutrition and flavour compounds of carrots (Daucus carota L) cultivated in Mitscherlich pots

    W. H. Schnitzler, R. G. Schaller

    págs. 49-56

    

  • Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides

    G. M. Abd El-Moniem

    págs. 57-62

    

  • Use of electronic nose and trained sensory panel in the evaluation of tomato quality

    F. M. Bucarelli, F. Sinesio, G. B. Quaglia, C. Di Natale

    págs. 63-71

    

  • The nutritional toxicity of sweet lupin (Lupinus angustifolius) seed proteins

    M. H. Rahman

    págs. 72-78

    

  • Factors affecting the in vitro protein digestibility of chickpea albumins

    A. Clemente

    págs. 79-84

    

  • Kinetics of coffee infusion: a comparative study on the extraction kinetics of mineral ions and caffeine from several types of medium roasted coffees

    S. P. Madlala, D. Jaganyi

    págs. 85-90

    

  • Modulation of the mutagenicity of food carcinogens by oligomeric and polymeric procyanidins isolated from grape seeds: synergistic genotoxicity with N-nitrosopyrrolidine

    J. M. Souquet, F. Catterall

    págs. 91-101

    

  • The detection of alpha-dicarbonyl compounds in wine by formation of quinoxaline derivatives

    G. de Revel, L. Pripis-Nicolau

    págs. 102-108

    

  • Toxicological evaluation of acetylated faba bean globulin

    H. Schmandke

    págs. 109-116

    

  • Potent antioxidative activity of non-polyphenolic fraction of green tea (Camellia sinensis) - association with pheophytins a and b

    K. Higashi-Okai

    págs. 117-120

    

  • 2-Alkylcyclobutanones as markers for the detection of irradiated mango, papaya, Camembert cheese and salmon meat

    E. M. Stewart

    págs. 121-130

    

  • Determination of hydrogen as a marker in irradiated frozen food

    C. H. Hitchcock

    págs. 131-136

    

  • Determination of hydrogen as a marker in irradiated eggshell

    C. H. Hitchcock

    págs. 137-139

    

  • Determination of (E)-5-methylhept-2-en-4-one in deodorised hazelnut oil. Application to the detection of adulterated olive oils

    G. P. Blanch

    págs. 140-144

    

  • The influence of carcass backfat and intramuscular fat level on pork eating quality

    P. J. Blanchard

    págs. 145-151

    

  • Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd)

    H. D. Mastebroek

    págs. 152-156

    

  • Geographical discrimination of honeys by using mineral composition and common chemical quality parameters

    A. M. Paramas

    págs. 157-165

    

  • Production of short-chain fatty acids following in vitro fermentation of saccharides, saccharide esters, fructo-oligosaccharides, starches, modified starches and non-starch polysaccharides

    M. J. Ferguson

    págs. 166-170

    

  • Genetic regulation of trypsin inhibitory activity in soybean flour

    S. Marchetti

    págs. 171-177