Journal of the science of food and agriculture

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  Año 2001, Vol. 81, Número 4

  • A DSC study on the effects of various maltodextrins and sucrose on protein changes in frozen-stored minced blue whiting muscle

    L. Pastoriza, J. J. Herrera

    págs. 377-384

    

  • Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids

    Santiago Aubourg Martínez

    págs. 385-390

    

  • Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds

    Tara McIntosh, R. E. Aluko

    págs. 391-396

    

  • Storage quality of chopped garlic as influenced by organic acids and high-pressure treatment

    D.-M. Kim, S.-I. Hong

    págs. 397-403

    

  • Genetic diversity and mineral composition of common bean seed

    J. T. Moraghan

    págs. 404-408

    

  • Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening

    José Ramón Lisarrague, M. J. Villanueva, M. A. Esteban

    págs. 409-420

    

  • Effect of aqueous and alkaline thermal treatments on chemical composition and oligosaccharide, alkaloid and tannin contents of Lupinus campestris seeds

    H. Hernández Sánchez, C. Jimenez-Martinez

    págs. 421-428

    

  • Relationship between thermomechanical properties and baking expansion of sour cassava starch (Polvilho azedo)

    A. C. Bertolini

    págs. 429-435

    

  • Sensory and chemical changes in five varieties of carrot (Daucus carota L) in response to mechanical stress at harvest and post-harvest

    G. B. Bengtsson, R. Seljasen

    págs. 436-447

    

  • Effect of ripening on the mechanical properties of Portuguese and Spanish varieties of olive (Olea europaea L)

    D. M. R. Georget

    págs. 448-454

    

  • Effect of maturity on the amino acid profiles of total and nitrogen fractions in common vetch forage

    Rafael Caballero García de Arévalo, Almudena Rebolé Garrigós, Jesús Treviño Muñoz

    págs. 455-458