Food Chemistry 1998: Vol 61-63 Table of Contents

13 Pages·1998·4.9 MB·English

Food Chemistry, Vol. 63, No. 4, pp. 589-600, 1998
© 1998 Elsevier Science Ltd
All rights reserved. Printed in Great Britain
ELSEVIER Food Chemistry
Papers Published in Volumes 61-63
CONTENTS OF VOLUME 61
Numbers 1-2
RAPID COMMUNICATION
1 Influence of the sulphydryl content of animal proteins on in vitro bioavailability of non-haem iron
B. MULVIHILL & P. A. MORRISSEY (Ireland)
GENERAL PAPERS
9 Studies on identification of white specks in cured aonla (Embjiica officinalis Gaertn.) fruits
B. R. PREMI, V. SETHI & D. B. SAXENA (India)
13 The losses of nutrients during the production of strained (Torba) yoghurt
C. NERGIZ & A. K. SECKIN (Turkey)
17 Chemical composition of some traditional dishes of Oman
A. O. MUSAIGER, M. A. AHMED & M. V. RAO (United Arab Emirates)
23 Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial
properties in ice storage of slices of hake (Mer/uccius merluccius)
L. PASTORIZA, G. SAMPEDRO, J. J. HERRERA & M. L. CABO (Spain)
Constitution of some chemical components of apple seed
Y. LU & L. YEAP FOO (New Zealand)
Biological evaluation of protein quality of barley
S. KALRA & S. JOOD (India)
Relationship between chlorophyll a and £-carotene in a lipid-containing model system during heating
M.H. LIU & B. H. CHEN (Taiwan)
Chemical composition of fermented dairy products consumed in Bahrain
A. O. MUSAIGER (United Arab Emirates), J. A.A L-SAAD, D. S. AL-HOOTI & Z. A. KHUNJI (Bahrain)
On the kinetics of heat-induced deamidation and breakdown of caseinate
A. A. M. METWALLI (Egypt) & M. A. J. S. VAN BOEKEL (The Netherlands)
Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl
M. C. KATSIARI, L. P. VOUTSINAS, E. ALICHANIDIS & |. G. ROUSSIS (Greece)
Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation
A. S. MEYER, M. HEINONEN & E. N. FRANKEL (USA)
Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum
cultivars
S. E.0. MAHGOUB & S. A. ELHAG (Sudan)
Preparation of (—)-epigallocatechin gallate from commercial green tea by caffeine precipitation and solvent
partition
E. L. COPELAND, M. N. CLIFFORD & C. M. WILLIAMS (UK)
Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs
A. BADIANI, N. NANNI, P. P. GATTA, F. BITOSSI, B. TOLOMELLI & M. MANFREDINI (Italy)
Antioxidant properties of butylatedhydroxytoluene refluxed in ferric chloride solution
S. DUAN, X. C. WENG, X. W. DONG, Y. P. LIU, H. P. LI & J. R. JIN (People’s Republic of China)
The synthesis of artificial sweeteners (phenylglycine-analogues of aspartame) in order to evaluate changes in
the y-glycophore component
S. C. EBELING (USA)
Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing
B. LOPEZ-AYERRA, M. A. MURCIA & F. GARCIA-CARMONA (Spain)
589
Contents of Volumes 61-63
Flavour retention by lipids measured in a fresh cheese matrix
G. PIRAPREZ, M.-F. HERENT & S. COLLIN (Belgium)
Studies on Pleurotus ostreatus (Jacq. ex Fr.) Kum. var. sa/ignus (Pers. ex Fr.) Konr. et Maubl.: cultivation, proximate
composition, organic and mineral composition of carpophores
A. YILDIZ, M. KARAKAPLAN & F. AYDIN (Turkey)
Enzymatic hydrolysis of shrimp meat
K. SIMPSON, G. NAYERI, V. YAYLAYAN (Canada) & |. N. A. ASHIE (USA)
Water activity and solubility of trehalose
A. M. LAMMERT, S. J. SCHMIDT & G. A. DAY (USA)
Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
H. M. P. SANT’ANA, P. C. STRINGHETA, S. C. CARDOSO BRANDAO &
R. M. CORDEIRO DE AZEREDO (Brazil)
Biochemical, nutritional and microbiological quality of fresh and smoked mud eel fish Monopterus a/bus—a
comparative study
W. VISHWANATH, H. LILABATI & M. BIJEN (India)
Influence of D-limonene absorption on the physical properties of refillable PET
M.S. TAWFIK, F. DEVLIEGHERE (Belgium) & A. HUYGHEBAERT (Egypt)
Enzymic digestibility of reduced-pressurized, heat-moisture treated starch
1. MARUTA, Y. KURAHASHI, R. TAKANO, K. HAYASHI, K.-1. KUDO & S. HARA (Japan)
Dialysable, soluble and fermentable calcium from beans (Phaseo/us vulgaris L.) as model for jn vitro assessment
of the potential calcium availability
G. LOMBARDI-BOCCIA, M. LUCARINI, G. DI LULLO, E. DEL PUPPO, A. FERRARI & E. CARNOVALE (italy)
The chemical composition and /n vitro digestibility of yambean starch
S. 0. AGUNBIADE (Nigeria)
Sulphur y-glutamy! peptides in mature seeds of common beans (Phaseolus vulgaris L.)
M.D. L. R. GIADA, M. T. M. MIRANDA & U. M. L. MARQUEZ (Brazil)
Distribution of elements in honeys and effect of a thermoelectric power plant on the element contents
A. UREN, A. SERIFOGLU & Y. SARIKAHYA (Turkey)
Reaction of Dichlorvos, dichloroacetaldehyde and related compounds with nucleophiles and phenols
G. D. KHANDELWAL & B. L. WEDZICHA (UK)
Study of the extraction of proanthocyanidins from grape seeds
B. PEKIC, V. KOVAC (Serbia), E. ALONSO & E. REVILLA (Spain)
Application of chemometrics to the 'H NMR spectra of apple juices: discrimination between apple varieties
P. S. BELTON, I. J.C OLQUHOUN, E. K. KEMSLEY (UK), |. DELGADILLO, P. ROMA (Portugal),
M. J. DENNIS, M. SHARMAN, E. HOLMES, J. K. NICHOLSON (UK) & M. SPRAUL (Germany)
Assessment of dietary nutrient intakes: analysed vs calculated values
M. RODRIGUEZ-PALMERO, A. |. CASTELLOTE-BARGALLO, C. LOPEZ-SABATER,
C. DE LA TORRE-BORONAT & M. RIVERO-URGELL (Spain)
Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and
aroma values
D. TONDER, M. A. PETERSEN, L. POLL & C. E. OLSEN (Denmark)
Physico-chemical analysis of gum kondagogu (Coch/ospermum gossypium): a potential food additive
B. JANAKI & R. B. SASHIDHAR (India)
Determination of enzymatic activities of commercial pectinases for the clarification of apple juice
L. CECI & J. LOZANO (Argentina)
Characterisation of Italian vinegar by pyrolysis—mass spectrometry and a sensor device (‘electronic nose’)
E. ANKLAM, M. LIPP, B. RADOVIC, E. CHIAVARO & G. PALLA (Italy)
Analysis of anions and cations in drinking water samples by Capillary lon Analysis
B. SAAD, F. W. POK, A. N. A. SUJARI & M. |. SALEH (Malaysia)
Rapid determination of total cholesterol in egg yolk using commercial diagnostic cholesterol reagent
G. PASIN, G. M. SMITH & M. O’MAHONY (USA)
Bibliography of analytical, nutritional and clinical methods
Book Reviews
Announcement
Contents of Volumes 61-63
Number 3
RAPID COMMUNICATIONS
275 Flavanone glycosides in Brazilian orange juice
A. M. PUPIN (Brazil), M. J. DENNIS (UK) & M.C. F. TOLEDO (Brazil)
281 Detection of honey adulteration with beet sugar using stable isotope methodology
|. GONZALEZ MARTIN, E. MARQUES MACIAS, J. SANCHEZ SANCHEZ & B. GONZALES RIVERA (Spain)
GENERAL PAPERS
287 Nutritional quality and antinutritional composition of four non-conventional leafy vegetables
P. A. WALLACE, E. K. MARFO & W. A. PLAHAR (Ghana)
293 Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch.) var. chinensis): electro-
chemical and multivariate analyses
M. ESTI, M. C. MESSIA, P. BERTOCCHI, F. SINESIO, E. MONETA, A. NICOTRA, P. FANTECHI &
G. PALLESCHI (Italy)
The interesterification-induced changes in olive and palm oil blends
M. ALPASLAN & A. KARAALI (Turkey)
lron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl
LONGYUAN MEI, D. JULIAN MCCLEMENTS, JUNNAN WU & E. A. DECKER (USA)
Speciation of manganese in tea leaves and tea infusions
Y. OZDEMIR & S. GUCER (Turkey)
Structural analysis of globulins isolated from genetically different Amaranthus hybrid lines
M. F. MARCONE & R. Y. YADA (Canada)
lodine content of commonly consumed foods and water from the goitre-endemic northeast region of India
T. LONGVAH & Y. G. DEOSTHALE (india)
/n-vitro mineral binding capacity of five fiber sources and their insoluble components for magnesium and
calcium
S. S. CLAYE, A. IDOURAINE & C. W. WEBER (USA)
339 Emulsifying properties of an ultrafiltered protein from minced fish wash water
A. HUIDOBRO, P. MONTERO &A. J. BORDERIAS (Spain)
345 Relationship between thiosulfinates and pink discoloration in onion extracts, as influenced by pH
CHEN-HSIEN LEE & K. L. PARKIN (USA)
351 1,2-Propanediol in strawberries and its role as a flavour precursor
1. ZABETAKIS & J. W. GRAMSHAW (UK)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
355 Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (C/upea harengus)
|. UNDELAND, M. HARRO&D H . LINGNERT (Sweden)
367 First-derivative spectrophotometric determination of Ponceau 4R, Sunset Yellow and Tartrazine in confectionery
products
S. SAYAR & Y. OZDEMIR (Turkey)
Microassay for the quantitation of protein precipitable polyphenols: use of bovine serum albumin—benzidine
conjugate as a protein probe
C. V. RATNAVATHI & R. B. SASHIDHAR (India)
Towards a freshness test for asparagus: spear tip asparagine content is strongly related to post-harvest accumulated
heat-units
P. L. HURST, G. BOULTON & R. E. LILL (New Zealand)
Bibliography of analytical, nutritional and clinical methods
Book Review
Number 4
REVIEW
395 Chymosin and aspartic proteinases
S. CHITPINITYOL (Thailand) & M. J. C.C RABBE (UK)
592 Contents of Volumes 61-63
GENERAL PAPERS
419 Aluminium in foodstuffs ;
M. MULLER, M. ANKE & H. ILLING-GUNTHER (Germany)
429 Functional properties of flours prepared from three Chinese indigenous legume seeds
C. F. CHAU & P. C. K. CHEUNG (Hong Kong)
435 The changes in black tea quality due to variations of plucking standard and fermentation time
P. OKINDA OWUOR & M. OBANDA (Kenya)
443 Antioxidative activity of phenolic compounds on the metal-ion breakdown of lipid peroxidation system
B. L. MILIC, S. M. DJILAS & J. M. CANADANOVIC-BRUNET (Serbia)
449 Determination of some organic acids and inorganic anions in beet sugar by ionic HPLC
V. MAGNE, M. MATHLOUTHI & B. ROBILLAND (France)
455 Characterisation of 19 almond cultivars on the basis of their free amino acids composition
L. H. SERON (Brazil), M.S. PRATS MOYA, M. L. MARTIN CARRATALA, V. BERENGUER-NAVARRO &
N. GRANE-TERUEL (Spain)
Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour
profiling and GC-MS
M. A. PETERSEN, L. POLL & L. M. LARSEN (Denmark)
Optimization of the enzymatic treatment during aqueous oil extraction from sunflower seeds
J. SINEIRO, H. DOMINGUEZ, M. J. NUNEZ & J. M. LEMA (Spain)
Effect of soaking, cooking and crude a-galactosidase treatment on the oligosaccharide content of red gram
flour
V. H. MULIMANI & S. DEVENDRA (India)
The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing
E. WATANABE, A. E. BELL & B. E. BROCKWAY (UK)
Chemical composition and potential of some underutilized tropical biomass. |: fluted pumpkin (Te/fairia
occidentalis)
K. ESUOSO, H. LUTZ, M. KUTUBUDDIN & E. BAYER (Germany)
493 Volatile compounds present in six types of dry-cured ham from south European countries
E. SABIO, M. C. VIDAL-ARAGON, M. J. BERNALTE & J. L. GATA (Spain)
505 Chemical composition of three underutilized legume seeds grown in China
C.-F. CHAU, P. C.-K. CHEUNG & Y.-S. WONG (Hong Kong)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
511 3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea
arabica
P. B. ANDRADE, R. LEITAO, R. M. SEABRA, M. B. OLIVEIRA & M. A. FERREIRA (Portugal)
Analysis of cyclopiazonic acid in milk by capillary electrophoresis
B. C. PRASONGSIDH, K. KAILASAPATHY, G. R. SKURRAY & W. L. BRYDEN (Australia)
Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system
J. M. AMES, A. B. DEFAYE, R. G. BAILEY & L. BATES (UK)
Bibliography of analytical, nutritional and clinical methods
Contents of Volume 61
CONTENTS OF VOLUME 62
Numbers 1
GENERAL PAPERS
1 Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds
A. CLEMENTE, R. SANCHEZ-VIOQUE, J. VIOQUE, J. BAUTISTA & F. MILLAN (Spain)
Natural occurrence of steroid hormones in food
S. HARTMANN, M. LACORN & H. STEINHART (Germany)
The effect of heat treatment on intrinsic and fortified selenium levels in cow's milk
L.H. FOSTER & S. SUMAR (UK)
Contents of Volumes 61-63 593
Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—|. Isolation/purification
and characterization
M. F. MARCONE & R. Y. YADA (Canada)
49 Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid
YUEMING JIANG & JIARUI FU (People’s Republic of China)
53 Effect of sulphite treatment of allyl isothiocyanate in mustard paste
K. CEJPEK, J. URBAN, J. VELISEK & H. HRABCOVA (Czech Republic)
59 A comparison of the vitamin C content of fresh and frozen vegetables
D. J. FAVELL (UK)
65 Nitropheny! glucoside hydrolysis as a potential time-temperature integrator reaction
J.B. ADAMS & F. M. LANGLEY (UK)
69 Plasma total, lipoprotein cholesterol, organs cholesterol and growth performance in rats fed dietary gum arabic
A. A. AL-OTHMAN, R. A. AL-SHAGRAWI, F. M. HEWEDY & M. M. HAMDI (Saudi Arabia)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
73 Review on cocoa butter and alternative fats for use in chocolate—Part A. Compositional data
M. LIPP & E. ANKLAM (italy)
99 Review on cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification
and determination
M. LIPP & E. ANKLAM (Italy)
Determination of sugars and alditols in food samples by HPAEC with integrated pulsed amperometric detection
using alkaline eluents containing barium or strontium ions
T. R. |. CATALDI, G. MARGIOTTA & C. G. ZAMBONIN (italy)
Automation of iron and copper determination in milks using FIA systems and colourimetric detection
J.L. F.C. LIMA, C. DELERUE-MATOS & M. C. V. F. VAZ (Portugal)
Bibliography of analytical, nutritional and clinical methods
Number 2
GENERAL PAPERS
133 Site-specific mutations of calf chymosin B which influence milk-clotting activity
S. CHITPINITYOL, D. GOODE & M. J. C. CRABBE (UK)
141 Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis—analysis of factors
|. ¥. S. RUSTOM (Sweden), M. |. FODA (Egypt) & M. H. LOPEZ-LEIVA (Sweden)
149 Postnatal metabolic changes in the pups of rats exposed to toddy (palm wine) during pregnancy and lactation
C. V. SREERANJITKUMAR, J. J. LAL, M. INDIRA & P. L. VVJAYAMMAL (India)
157 Analytical study of the mineral fraction of mustard seed and mustard sauces
E. LOPEZ-ARGUELLO, M. L. PEREZ-RODRIGUEZ, N. BOSCH-BOSCH & C. BARRERA-VAZQUEZ (Spain)
161 Strawberry quality as a function of the ‘high pressure fast cooling’ design
A. G. PEREZ, R. OLIAS, J. M. OLIAS & C. SANZ (Spain)
169 Determining the distribution of ash in wheat using debranning and conductivity
N. SINGH, H. SINGH & M. S. BAKSHI (India)
173 Oxidative stability of Atlantic salmon (Sa/mo sa/ar, L.) fillet enriched in a-, y-, and 5-tocopherol through dietary
supplementation
K. HAMRE, R. K. BERGE & @. LIE (Norway)
179 Investigation of Maillard reaction products using '°N isotope studies and analysis by electrospray ionization—
mass spectrometry
L. M. BENSON, S. NAYLOR &A. J. TOMLINSON (USA)
185 Effect of dietary a-tocopherol supplementation and gamma-irradiation on a-tocopherol retention and lipid
oxidation in cooked minced chicken
K. GALVIN, P. A. MORRISSEY & D. J. BUCKLEY (Ireland)
191 A study on vegetable oil blends
Y.-H. CHU & Y.-L. KUNG (Republic of China)
Contents of Volumes 61-63
Collagen content in farmed Atlantic salmon (Sa/mo sa/ar, L.) and subsequent changes in solubility during
storage on ice
K. M. ECKHOFF, |. AIDOS, G.-l. HEMRE & @. LIE (Norway)
Effect of adding smoke-flavouring to frankfurters on nitrate and nitrate levels
M. L. PEREZ-RODRIGUEZ, M. GARCIA-MATA & N. BOSCH-BOSCH (Spain)
Comparative evaluation of a non-toxic and toxic varieties of Jatropha curcas for chemical composition,
digestibility, protein degradability and toxic factors
H. P.S. MAKKER, A. O. ADERIBIGBE & K. BECKER (Germany)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
217 Rapid spectrophotometric and fluorimetric methods for monitoring nitrogenous (proteinaceous) Compounds in
cheese and cheese fractions: a review
J.M. WALLACE & P. F. FOX (Ireland)
Determination of biogenic amines with an electrochemical biosensor and its application to salted anchovies
R. DRAISCI, G. VOLPE, L. LUCENTINI, A. CECILIA, R. FEDERICO & G. PALLESCHI (Italy)
Effect of processing on the content of £-N-oxalyl-a, B-diaminopropionic acid (B-ODAP) in grass pea (Lathyrus
sativus) seeds and flour as determined by flow injection analysis
G. AKALU, G. JOHANSSON & B. M. NAIR (Sweden)
A modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in
cassava flour. Comparison to the method of O’Brien et a/. (1991)
L. BRIMER (Denmark), M. ABRAHAMSSON (Sweden), N. MLINGI (Tanzania) & H. ROSLING (Sweden)
Bibliography of analytical, nutritional and clinical methods
Book Reviews
Announcement
Number 3
RAPID COMMUNICATION
257 Physicochemical characteristics and rennet coagulation time of ultrafiltered goat milk
M. A. MEHAIA & S. M. EL-KHADRAGY (Saudi Arabia)
GENERAL PAPERS
265 Effect of commercial processing procedures on carbofuran residues in soybean oil
S. M. A. D. ZAYED, M. FARGHALY & F. MAHDY (Egypt)
269 The use of sesame oil unsaponifiable matter as a natural antioxidant
H. M.A. MOHAMED & 1. |. AWATIF (Egypt)
277 Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and
during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality
R. RAVICHANDRAN & R. PARTHIBAN (India)
283 Tomato pulp quality from transgenic fruits with reduced polygalacturonase (PG)
S. PORRETTA, G. POLI & E. MINUTI (Italy)
291 A study of the role of tissue disruption in the removal of cyanogens during cassava root processing
Z. BAINBRIDGE, S. HARDING, L. FRENCH (UK), R. KAPINGA (Tanzania) & A. WESTBY (UK)
299 Degradation and isomerization of chlorophyll a and B-carotene as affected by various heating and illumination
treatments
-B. H. CHEN & J. H. HUANG (Republic of China)
309 Reducing sugars effect on available lysine loss of cassein by moderate heat treatment
G. B. NARANJO, L. S. MALEC & M. S. VIGO (Argentina)
315 Influence of naturally acid-soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
M. 1. GENOVESE & F. M. LAJOLO (Brazil)
325 Chemical characterization of commercial soybean products
M. C. GARCIA, M. L. MARINA, F. LABORDA & M. TORRE (Spain)
333 Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends
|. ARVANITOYANNIS & C. G. BILIADERIS (Greece)
Contents of Volumes 61-63
Microcomponents of olive oil. Part Il: Digalactosyldiacylglycerols from Olea europaea
A. BIANCO, R. A. MAZZEI, C. MELCHIONI, M. L. SCARPATI, G. ROMEO & N. UCCELLA (Italy)
347 The impact of processing techniques on tea volatiles
R. RAVICHANDRAN & R. PARTHIBAN (India)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
355 Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine
B. C. PRASONGSIDH & G. R. SKURRAY (Australia)
359 FIA evaluation of nitrite and nitrate contents of liver patés
O. PINHO, |. M. P. L. V.O. FERREIRA, M. B. P. P. OLIVEIRA & M. A. FERREIRA (Portugal)
363 Determination of a-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods
R. PANASIUK, R. AMAROWICZ, H. KOSTYRA (Poland), L. SIITSMA (The Netherlands)
369 The influence of pH on the non-volatile reaction products of aqueous Maillard model systems by HPLC with
diode array detection
S. M. MONTI, R. G. BAILEY & J. M. AMES (UK)
377 Bibliography of analytical, nutritional and clinical methods
387 Book Reviews
389 Announcement
Number 4
ARTICLES ON THE MAILLARD REACTION
391 Editorial
G. BIRCH
393 Reactive intermediates and carbohydrate fragmentation in Maillard chemistry
H. WEENEN (The Netherlands)
403 Effect of heating on Maillard reactions in milk
M.A. J. S. VAN BOEKEL (The Netherlands)
415 Flavour formation in meat and meat products: a review
D. S. MOTTRAM (UK)
425 Separation of Maillard reaction products from xylose—glycine and glucose—glycine model systems by capillary
electrophoresis and comparison to reverse phase HPLC
L. ROYLE, R. G. BAILEY & J. M. AMES (UK)
431 Applications of the Maillard reaction in the food industry
J. M. AMES (UK)
441 Maillard reactions: do the properties of liquid matrices matter?
W. A. W. MUSTAPHA, S. E. HILL, J. M. V. BLANSHARD & W. DERBYSHIRE (UK)
RAPID COMMUNICATION
451 Use of a microbiological assay with tri-enzyme extraction for measurement of pre-fortification levels of folates
in enriched cereal-grain products
J. 1. RADER, C. M. WEAVER & G. ANGYAL (USA)
GENERAL PAPERS
467 Kinetic study of cyclopiazonic acid during the heat-processing of milk
B. C. PRASONGSIDH, K. KAILASAPATHY, G. R. SKURRAY & W. L. BRYDEN (Australia)
473 Proximate composition and caloric value of the mussel Perna perna, cultivated in Ubatuba, Sao Paulo State,
Brazil
M. TAVARES, M. R. P. DO AMARAL MELLO, N. C. CAMPOS, C. DE MORAIS & S. OSTINI (Brazil)
Nutrient composition and food potential of Parkia roxburghii, a less known tree legume from northeast India
T. LONGVAH & Y. G. DEOSTHALE (India)
Volatiles of avocado fruit
S. SINYINDA & J. W. GRAMSHAW (UK)
Current research developments on polyphenolics of rapeseed/canola: a review
M. NACZK (Canada), R. AMAROWICZ (Poland), A. SULLIVAN & F. SHAHIDI (Canada)
596 Contents of Volumes 61-63
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
503 Enzymatic determination of L-malic acid in honey
|. MATO, J. F. HUIDOBRO, M. P. SANCHEZ, S. MUNIATEGUI, M. A. FERNANDEZ-MUINO
& M. T. SANCHO (Spain)
Immobilized B-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactions
K. SOSTMANN & E. GUICHARD (France)
Analysis of carotenoids with emphasis on 9-c/s B-carotene in vegetables and fruits commonly consumed in
Israel
A. BEN-AMOTZ & R. FISHLER (Israel)
Bibliography of analytical, nutritional and clinical methods
Contents of Volume 62
CONTENTS OF VOLUME 63
Volume 63 Number 1
GENERAL PAPERS
1 The inhibitory effect of albumin extracts from white beans (Phaseo/us vulgaris L.) on in vitro iron and zinc
dialysability: role of phytic acid
G. LOMBARDI-BOCCIA (italy), U.S CHLEMMER (Germany), M. CAPPELLONI & G. DI LULLO (italy)
Physicochemical and psychophysical characteristics of binary mixtures of bulk and intense sweeteners
F. HUTTEAU, M. MATHLOUTHI (France), M. 0. PORTMANN & D. KILCAST (UK)
Effect of tissue type and variety on cell wall chemistry of onion (A//ium cepa L.)
A. NG, A. C. SMITH & K. W. WALDRON (UK)
Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose
model system
V. A. YAYLAYAN & E. KAMINSKY (Canada)
Chemical stability of encapsulated aspartame in cakes without added sugar
C. R. WETZEL & L. N. BELL (USA)
High pressure treatment effects on cod (Gadus morhua) muscle
K. ANGSUPANICH & D. A. LEDWARD (UK)
Distribution and changes of diosgenin during development of 7rigonella foenum-graecum plants.
Modulation 4°b enzylaminopurine
A. ORTUNO,R . ONCINA, J. M. BOTIA & J. A. DEL RIO (Spain)
Intrinsic variability of mineral composition of chickpea (Cicer arietinum, L.)
M. V. IBANEZ, F. RINCON, M. AMARO & B. MARTINEZ (Spain)
The impact of mechanization of tea harvesting on the quality of south Indian CTC teas
R. RAVICHANDRAN & R. PARTHIBAN (India)
Degradation of cyanogenic glycosides of bitter apricot seeds (Prunus armeniaca) by endogenous and
added enzymes as affected by heat treatments and particle size
G. TUNCEL (Turkey), M. J. R. NOUT (The Netherlands) & L. BRIMER (Denmark)
Influence of enzymatic treatment on the nutritional and functional properties of pea flour
M. J. PERIAGO, M. L. VIDAL, G. ROS, F. RINCON, C. MARTINEZ, G. LOPEZ, J.R ODRIGO
& |. MARTINEZ (Spain)
Effect of traditional processes on phytate and mineral content of pearl millet
A. A. ABDALLA, A. H. EL TINAY, B. E.M OHAMED & A. H. ABDALLA (Sudan)
Immunochemical examination of the surface physico-chemical properties of various dicotyledonous and
monocotyledonous globulin seed storage proteins
M. F. MARCONE, YUKIO KAKUDA & R. Y. YADA (Canada)
Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid
and biological methods
M. DE LURDES ENES DAPKEVICIUS (The Netherlands), |. BATISTA (Portugal), M. J. R. NOUT,
F. M. ROMBOUTS & J. H. HOUBEN (The Netherlands)
Contents of Volumes 61-63
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
103 Analytical priorities for national food composition databases in Europe: results from COST Action 99
questionnaires
D. BUSS, P. FINGLAS (UK), C. WEST (The Netherlands) & F. SERRA (Belgium)
Isotopic characterization of the bioconversion of lactose into ethanol
C. VALLET, Z. MASUD & M. L. MARTIN (France)
Development of a robotic-HPLC determination of riboflavin vitamers in food
L. F. RUSSELL, L. BROOKS & K. B. MCRAE (Canada)
Quantitative analysis of water-soluble vitamins by ATR—FTIR spectroscopy
C. WOJCIECHOWSKI, N. DUPUY, C. D. TA, J. P. HUVENNE & P. LEGRAND (France)
Bibliography of analytical, nutritional and clinical methods
Book Reviews
Volume 63 Number 2
REVIEW
147 Galactosyl-oligosaccharide formation during lactose hydrolysis: a review
R. R. MAHONEY (USA)
GENERAL PAPERS
155 Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures
LAO OI! MING, H. M. GHAZALI & CHONG CHIEW LET (Malaysia)
161 Efficient generation of 2F-hexenal by a hydroperoxide lyase from mung bean seedlings
B. REHBOCK, D.GANBER & R. G. BERGER (Germany)
167 lron binding by tannic acid: effects of selected ligands
P. K. SOUTH & D. D. MILLER (USA)
173 The antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in
dressing stored exposed to light or in darkness
H. L. MADSEN, B. SORENSEN, L. H. SKIBSTED & G. BERTELSEN (Denmark)
Effect of single and integrated ermulsifier-stabiliser on soy-ice confection
K. KAILASAPATHY & C. D. SELLEPAN (Australia)
Creatinine, creatine and protein in cooked meat products
G. DEL CAMPO, B. GALLEGO, |. BERREGI & J. A. CASADO (Spain)
Sedimentation clarification of viura musts, Utilisation of amino acids during fermentation
B. AYESTARAN, J. GARRIDO & C. ANCIN (Spain)
Physicochemical properties of sweeteners in artificial saliva and determination of a hydrophobicity scale for
some sweeteners
F. HUTTEAU & M. MATHLOUTHI (France)
Relationship between chlorophyll a and f-carotene in a lipid-containing model system during illumination
B.H. CHEN & M. H. LIU (Taiwan)
Physicochemical properties of high pressure treated wheat gluten
A. APICHARTSRANGKOON, D. A. LEDWARD, A. E. BELL & J. G. BRENNAN (UK)
Proximate and mineral composition of dried salted roes of hake (Mer/uccius merluccius, L.) and ling (Molva
molva, L.) ? .
J. RODRIGO, G. ROS, M. J. PERIAGO, C. LOPEZ & J. ORTUNO (Spain)
Purification of Brussels sprout isoperoxidases
J.L. FORSYTH & D. S. ROBINSON (UK)
Detection of aluminum residue in fresh and stored canned beer
M. M. VELA, R. B. TOMA, W. RIEBOLDT & A. PIERRI (USA)
A parameter for quality of honey
U. MERIN, S. BERNSTEIN & |. ROSENTHAL (Israel)
Proximate composition, starch, phytate and mineral contents of 10 pearl millet genotypes
A. A. ABDALLA, A. H. EL TINAY, B. E.M OHAMED & A. H. ABDALLA (Sudan)
Study of heavy metals in some cultivated and uncultivated mushrooms of Turkish origin
M. TUZEN, M. OZDEMIR & A. DEMIRBAS (Turkey)
Contents of Volumes 61-63
Effects of biological, organic and chemical fertilizers on yield, hydration coefficient, cookability, and mineral
composition of groundnut seeds
E. A. E. ELSHEIKH & E. M. M. MOHAMEDZEIN (Sudan)
Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna
aconitifolia and Vigna sinensis
K. VIJAYAKUMARI, P. SIDDHURAJU, M. PUGALENTHI & K. JANARDHANAN (India)
265 Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants ||. Structural characterization
M. F. MARCONE, YUKIO KAKUDA & R. Y. YADA (Canada)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
275 Determination of free, bound and total sulphites in foods by indirect photometry-HPLC
L. PIZZOFERRATO, G. DI LULLO & E. QUATTRUCCI (Italy)
281 Analysis of volatile fruit components by headspace solid-phase microextraction
E. IBANEZ, S. LOPEZ-SEBASTIAN, E. RAMOS, J. TABERA & G. REGLERO (Spain)
287 Determination of pantothenic acid in foods: influence of the extraction method
A. GONTHIER, V. FAYOL, J. VIOLLET & D. J.H ARTMANN (France)
295 Bibliography of analytical, nutritional and clinical methods
Voiume 63 Number 3
GENERAL PAPERS
299 Content and /n vitro availability of Fe, Zn, Mg, Ca and P in homogenized fish-based weaning foods after bone
addition
1. MARTINEZ, M. SANTAELLA, G. ROS & M. J. PERIAGO (Spain)
Methanol release during fermentation of red grapes treated with pectolytic enzymes
1. REVILLA & M. L. GONZALEZ-SANJOSE (Spain)
Stability of astaxanthin and canthaxanthin in raw and smoked Atlantic salmon (Sa/mo sa/ar) during frozen
storage
E. M. SHEEHAN, T. P. O'CONNOR, P. J. A. SHEEHY, D. J. BUCKLEY & R. FITZGERALD (Ireland)
Effect of amino acids on the chemical oxidation of olive o-diphenols in model systems
C. ROMERO, M. BRENES, P. GARCIA & A. GARRIDO (Spain)
Extractability, fractionation and nutritional value of low and high tannin sorghum proteins
A.M. YOUSSEF (Egypt)
Compositional and nutritional studies on edible wild mushroom from northeast India
T. LONGVAH & Y. G. DEOSTHALE (India)
Antioxidant and pro-oxidant activity of green tea extracts in marine oils
U. N. WANASUNDARA & F. SHAHIDI (Canada)
Biogenic amines in Brazilian cheeses
S. VALE & M. B. A. GLORIA (Brazil)
A study on the formation and stability of ascorbigen in an aqueous system
K. HRNCIRIK, J. VALUSEK & J. VELISEK (Czech Republic)
Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolates
R. SANCHEZ-VIOQUE, A. CLEMENTE, J. VIOQUE, J. BAUTISTA& F. MILLAN (Spain)
Effects of high pressure on amylases and starch in wheat and barley flours
M.R. A. GOMES, R. CLARK & D. A. LEDWARD (UK)
Study of the composition of the different parts of a Spanish Thymus vulgaris L. plant
M. D. GUILLEN & M. J. MANZANOS (Spain)
Calpain and cathepsin activities, and protein extractability during ageing of /ongissimus porcine muscle from
normal and PSE meat :
M. GIL, M. HORTOS & C. SARRAGA (Spain)
Molecular mechanisms of sweet taste 8: saccharin, acesulfame-K, cyclamate and their derivatives
T. SUAMI (Japan), L. HOUGH (UK), T. MACHINAMI, T. SAITO & K. NAKAMURA (Japan)
Study of Citrus taitensis and radical scavenger activity of the flavonoids isolated
M. M. SALEH, F. A. E.-M. HASHEM (Egypt) & K. W. GLOMBITZA (Germany)