Food research international

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  Año 2001, Vol. 34, Número 8

  • Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

    J. P. Kerry, S. Tang

    págs. 651-657

    

  • The effect of tuber pre-heating temperature and storage time on the mechanical properties of potatoes

    M. G. Scanlon, M. Laza

    págs. 659-667

    

  • An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production

    W. J. Mullin, J. A. Fregeau-Reid

    págs. 669-677

    

  • Incorporation of whey products in extruded corn, potato or rice snacks

    C. I. Onwulata

    págs. 679-687

    

  • Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

    E. T. Anderson

    págs. 689-694

    

  • Rheological properties of selected hydrocolloids as a function of concentration and temperature

    M. Marcotte, A. R. Taherian Hoshahili

    págs. 695-703

    

  • Physiology of pre-cut mango II. Evolution of organic acids

    B. Tovar, H. S. Garcia

    págs. 705-714

    

  • Phytase production and phytic acid reduction in rapeseed meal by Aspergillus niger during solid state fermentation

    A. I. El-Batal, H. Abdel Karem

    págs. 715-720

    

  • Batch drying of banana pieces - effect of stepwise change in drying air temperature on drying kinetics and product colour

    A. S. Mujumdar, K. J. Chua, M. N. Hawlader

    págs. 721-731

    

  • Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate

    R. E. Aluko, Tara McIntosh

    págs. 733-738

    

  • Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice

    K. Jeevanandam

    págs. 739-746