International Journal of Food Science & Technology 2000: Vol 35 Index

25 Pages·2000·6.8 MB·English

International Journal of Food Science and Technology 2000, 35, 603-604
Author Index
Ablett, Steve 163 El Deeb, Samy A. 483
Adhikari, Hemu 533 Es-Safi, Nour-Eddine 63
Aim, Roger B. 583 Estrada, Yokiushirdhilgilmara 523
Akcelik, Mustafa 473
Anjum, F.M. 407 Fabiano, Bruno 293
Antunes, Antonio C.B. 323 Favier, Claude 583
Antunes, Leila J. 323 Fernandez, Alicia 401
Ariahu, Charles C. 315 Ferrer, Sergi 75
Asensio, Luis M. 401 Fischer, Ulrich 81
Ford, Graeme D. 105
Baheri, Mohammad 331 Fortuna, Teresa 285
Bakker, Jokie 1, 129 Fourie, Phillip C. 267
Barry-Ryan, Catherine 243 Fowler, Susan 105
Bauer-Petrovska, Biljana 201 Fulcrand, Héléne 63
Bertola, Nora C. 207 Furukawa, S. 529
Bevilacqua, Alicia E. 207
Bhole, Nivrutti G. 305 Galazka, Vanda B. 361
Bligh, H. Frances J. 257 Garcia, Teresa 401
Bossier, Peter 563 Garcia-Romero, E. 23
Boudrant, Joseph 275 Genovés, Salvador 95
Boulton, Roger B. 41 Gholap, Achyut S. 533
Bows, John R. 417 Gonzalez, Isabel 401
Britz, Trevor J. 267 Gonzalez-Vifias, M.A. 23
Byun, Myung-Woo 599 Guilpart, Jacques 583
Gutzler, Karlheinz 81
Cabezudo, M.D. 23
Califano, Alicia N. 207 Hayakawa, I. 529
Carrera, Esther 401 Hernandez, Pablo E. 401
Carson, Lin 465 Hill, Sandra E. 141
Carvalho, Carlos W.P. 569 Hyun, Chang-Kee 555
Céspedes, Ana 401
Cheynier, Véronique 63 Jancsok, Pal 503
Chourot, Jean-Marc 583 Januszewska, Renata 285
Chouteau, Frédéric 275 Jarvis, Basil 113
Chumchuere, Sumonwan 577 Jeong, Seok-Kyu 555
Church, Ivor J. 155 Ji, Seung-Taek 555
Collins, James L. 235 Jiménez-Pérez, Salvio 193
Collins, Paul 5 Juszezak, Leslaw 285
Cooreman, Kris 563 Jorgensen, Lasse V. 431
Dalgaard, Paw 431 Kalichevsky-Dong, Monica T. 163
De Baerdemaeker, Josse 331, 503 Kang, Jun Soo 455
De Felice, Martino 371 Karageorgiev, Stefan 341
De Leonardis, Antonella 371 Kasapis, Stefan 215, 227
de Pasual-Teresa, S. 33 Kheadr, Ehab E. 483
De Santos Lopez, Inés 215, 227 Kielski, Andrzej 285
Del Borghi, Marco 293 Kim, Kyong-su 599
Downham, Alison 5 Kim, Sung 599
© 2000 Blackwell Science Ltd
Author Index
Knorr, Dietrich 163 Puri, Virendra M. 511
Krifi, Boubaker 275
Krokida, Magdalini K. 391 Quantick, Peter C. 549
Larrauri Garcia, José A. 385 Ramesh, Mysore N. 377
Lea, Andrew G.H. 105, 113 Rao, V. Sudha 533
Lee, Dong Sun 455 Raoult-Wack, Anne Lucie 583
Lee, Ju-Woon 599 Renault, Pierre 455
Lee, Kyong Haeng 599 Rivas-Gonzalo, J.C. 33
Le Guernevé, Christine 63 Roberts, Simon A. 215, 227
Lillford, Peter J. 163 Robinson, Richard K. 577
Liu, Shao-Quan 49 Rojas, Virginia 95
Lucus, Tiphaine 583 Romero, Carmen 193
Romero, Concepcion 129
Macciola, Vincenzo 371
MacDougall, Douglas B. 577 Sandeep, K.P. 511
Madhusudanan Nair, P. 533 Sanlibaba, Pinar 473
Maicas, Sergi 75 Santos-Buelga, C. 33
Manzanares, Paloma 95 Sanz, J. 23
Maroulis, Zacharias B. 391 Sarmento, Miguel R. 41
Martin, Rosario 401 Saura Calixto, Fulgencio 385
Metche, Maurice 275 Setser, Carole 465
Mitchell, John R. 569 Shin, Heuyn-Kil 555
Morales, Francisco-J. 193 Smith, Drummond 361
Moutounet, Michel 63 Sopade, Peter A. 173
Sriburi, Pensiri 141
Nagai, Takeshi 497 Strasser, Mario 81
Nakahara, A. 529 Sumner, Ian G. 361
Nicolai, Bart 503 Sun, Xiuzhi S. 465
Suzuki, Nobutaka 497
O’Beirne, David 243
Ogunsua, Augustine O. 315 Taylor, K.D. Anthony 549
Oliveira, Jorge C. 41, 183 Trnovec, Wolf 267
Ozogul, Fatih 549 Tu, Kang 503
Ozogul, Yesim 549 Tiikel, Cagla 473
Palasinski, Mieczyslaw 285 Vallés, Salvador 95
Panchev, Ivan 341 Van Dijk, Cees 331
Pangloli, Philipus 235 Verlinden, Bert E. 331
Pardio, Violeta 523 Vuillemard, Jean-Christophe 483
Pardo, Isabel 75
Park, Jong-Heum 555 Waliszewski, Krzysztof N. 523
Parsons, Anthony L. 155 Walker, C.E. 407
Pastorino, Renato 293 Wellner, Nicholas 361
Penfield, Marjorie P. 235
Perego, Patrizia 293 Yi, Mi-Ae 555
Pereira, Pedro M. 183 Yook, Hong-Sun 599
Pérez-Coello, M.S. 23 Yuksel, Dogan 331
Petrushevska-Tozi, Lidija 201
Phirke, Prabhakar S. 305 Zaritzky, Noemi E. 207
Pilone, Gordon J. 49 Zuritz, Carlos A. 511
International Journal of Food Science and Technology 2000, 35, 603-604 © 2000 Blackwell Science Ltd
International Journal of Food Science and Technology 2000, 35, 605-626
Subject Index
AAS see Atomic Absorption Spectrometry
Abortive infection in phage resistance in Lactococcus lactis subsp. lactis, 473
Abrasion reduces sensory quality in ready-to-use carrot slices, 243
Acceptability, of Basmati rice after y-radiation for disinfestation, 533
of Bologna sausage after y-irradiation, TBA and shelf-life, 599
of bread with sorghum, formulation, cooking, and descriptions, 465
of Chedder cheese ripening faster with encapsulated proteinases, 483
of chilled Pesto sauce in MAP and model for gas composition, 293
of fresh soya cheese and deep-fried in corn oil, 577
of Gouda cheese heated to ripen quickly under plastic film, 207
of nixtamalized corn flour fortified with lysine and tryptophan, 523
of white wines and presence of oak chips from different species, 23
Acceptable daily input assessment for new food colourations: Review, 5
Accuracy improvement with trinucleotide repeats in identification of rice cultivars, 257
Acetaldehyde, in analytical techniques for sulphite binding compounds in ciders, 105, 113
microbiological activity, sulphur dioxide and malolactic fermentation in wine-
making: Editorial, 1, 49
and other organic acids, sulphite binding, vitisin A and colour in wines: Editorial, 1, 129
Acetic acid bacteria and production of acetaldehyde in winemaking, 49
Acidity, of cannery effluent with upflow anaerobic sludge bioreactor treatment and retention time, 267
(low) based foods for periwinkle canning and thermal degradation of thiamine, 315
and stability of pigments in food colouration: Review, 5
see also pH
Acoustic and compression studies of tomato fruit quality with laser-scattering imaging, 503
Adaption media for starters for red wine, speed and growth after freezing, 75
Additives for technical need in food colourants and acceptability: Review, 5
Adsorption, inhibition in phage resistance in Lactococcus lactis subsp. lactis, 473
isotherms and variations with protein haze in white wines, 41
of moisture by chocolate, non-linear diffusion equation, 323
Agar, pressure-shift and conventional freezing, food gels damage and strengths, 163
Age, and hardness of grain in identification of rice varieties using fluorescent SSLPs, 257
Ageing of wine and colour stability, yellow compounds from xanthylium salts, 63
C[S]6[s]-alcohols and esters reduction in fermentation of thermovined German red wines, 81
Algal carotenes as natural sources of yellow-orange food colourings: Review, 5
Alginate, calcium and textural properties of a model aqueous phase of low-fat products, 215 WT
Alkaline viscosity of wheat flour and maize grits extruded with sugar, glass transition temperature and
SEI, 569
Allergens removal from food colourants: Review, 5
Amino acids, composition and denaturation of fibrillar collagen from purple sea urchin, 497
in nixtamalized corn flour fortified with lysine and tryptophan, 523
a-amylase activity low in hard wheats from Pakistan and malt in bread-making, 407
Anaerobic sludge bioreactor in treatment of cannery waste waters, upflow, time, granules and pH,
267
Analytical techniques for sulphite binding components in ciders and wines, 105
Anilo-1-naphthalene-8-sulphonic acid see ANS
Anionic resin A-400 and lime milk in clarification of mesquite pod sugar syrup, 385
© 2000 Blackwell Science Ltd
Subject Index
Annatto E160b and assessment process for acceptable daily input: Review, 5
ANS binding in high pressure unfolding of ovalbumin, pH and aromatic residues, 361
Anthgocidaris crassisoina see purple sea urchin
Anthocyanins, catechins and tannins with acetaldehyde, colour and sulphur binding, 49
from fermentation technologies for making German red wines, 81
model and formation of vitisin A, acetaldehyde and acids, 129
and polymerization in blood orange juice in low pH with sugar and ascorbic acid intermediates,
275
in production of B-D-glucosidae and yeasts for least decolouration in winemaking, 95
their complexity and polymerization: Editorial, |
and their pigments in food colouration: Review, 5
Antioxidants, in food colouration include anthocyanins, carotenoids, curcumin, lycopene: Review, 5
Appetite and colouration of food and drink: Review, 5
Apple, and drying methods and viscoelastic behaviour of dehydrated vegetables and fruit, 391
juices, yeast strains and fermentation for sulphite binding prediction in ciders, 113
and orange peel and their capillary-porous structures, kinetics and extraction models, 341
Applicator type of microwave ovens for food heating, classification and prediction, 417
APT compounds determined by rapid HPLC for herring in modified atmosphere, spoilage and
storage times, 549
Aqueous, phase model textural properties of low-fat products, 215, 227
solution in immersion chilling and freezing, heat and mass transfer, model, 583
Aroma, acceptability of composite sorghum bread and descriptions, 465
and different grapes and technologies in making German red wines, 81
and flavour of white wine improved by oak chips during fermentation, 23
of fortified nixtamalized cornflour tortillas with lysine and tryptophan, 523
MLF, flavour and role of acetaldehyde in winemaking, 49
and yeast strains for extracellular enzymes in red wine making, 95
Aromatic residues, pH and ANS binding in high pressure unfolding of ovalbumin, 361
Ascorbic acid, and effects on carbonyl production in cider fermentation, 113
increases expansion in cassava starch extrusion, 141
stability and as antioxidant with food colourants: Review, 5
and sugar as intermediates in blood orange juice anthocyanins degradation, 275
Aseptic processing and non-Newtonian flow in different tubes, model, 511
Atmosphere and humidity in various packaging of garlic cloves, model and quality, 455
Atomic absorption spectrometry from graphite furnace, vegetable oils metal content, 371
Autumn lifted carrots are of higher quality than those from spring store, 243
Bacteria, and culture most effective as starters for malolactic fermentation in winemaking, 63
fungus and proteinases in accelerating ripening in Chedder cheese, 483
phage resistance in Lactococcus lactis subsp. lactis and genetics, 473
as starter for soya milk cheeses, 577
Bacterial spores and reciprocal pressurization, germination and inactivation effects, 529
Bananas, and drying methods and viscoelastic behaviour of dehydrated vegetables and fruit, 391
Basmati rice, and detection of adulterating non-premium long-grain rice, 257
disinfested by use of y-radiation, and sensory quality, 533
Batch variation in study of ascorbic acid and cassava starch conversion, 141
Beef irradiation and freeze-thaw muscle tissues monitored by Comet assay DNA damage levels, 555
Bentonite and problems of adsorption of unstable proteins in white wines, 41
Betalain production and scale of required biotechnology: Review, 5
Bicarbonate alkalinity, retention time, and pH of cannery waste waters with anaerobic sludge
International Journal of Food Science and Technology 2000, 35, 605-626 © 2000 Blackwell Science Ltd
Subject Index
bioreactor treatment, 267
Binary mixtures, calcium and textural properties of a model aqueous phase of low-fat products,
Binding of sulphite compounds and selection of yeast strains for winemaking: Editorial, 1, 113
Biopolymers with additional calcium and textural properties of alginate, caseinate and starch
dispersions, 215, 227
Bioreactor in anaerobic treatment of cannery waste waters, upflow, time, granules and pH, 267
Bisulphite and heat treatment in polymerization and colour change of blood orange juice, 275
Bitter-sweet apple juice has highest sulphite binding effect for ciders, 113
Black carrots in more intense ‘blackcurrant flavour’ colouration: Review, 5
Blackcurrant, flavour from anthocyanins in red colourants for foods: Review, 5
juice in cider colouration and effects on sulphite binding compounds, 113
Blakeslea trispora in carotene production for food colouration: Review, 5
Blanching at low temperatures before cooking and effect on three potato cultivars’ mechanical
properties, 331
Blood orange juice anthocyanins degradation in low pH with sugar and ascorbic acid intermediates,
Pi)
Boiling, and cyanogens from grated cassava in detoxification and compared to mumu cooking, 173
Bologna sausage and y-irradiation, acceptability and shelf-life, 599
Bothidae and other flatfish native muscle proteins, IEF databank for authentification, 563
Bovine gelatine removed from microemulsions for food colourants: Review, 5
Brama rait see bream
Brassica oleracea var. Caulorapa see kohlrabi
Bread with sorghum, formulation, descriptions, cooking and acceptability, 465
Bread-making properties of wheat from Pakistan, protein, gluten and a-amylase activity variances,
407
Breakthrough curves in percolated bed adsorption of proteins in white wines, 41
Bream, rainbow trout and salmon differentiation with nuclear marker 5S rDNA after smoking, 401
Brill authenticated from IEF databank of flatfish native muscle protein images, 563
Brine, with additives and shelf-life of shrimps from different waters, temperature and safety, 431
in immersion chilling and freezing heat and mass transfer, model, 583
sauce and ‘Egusi’ soup, kinetics of thiamine degradation in periwinkle low acidity based foods, 315
Browning, of blood orange juice from degrading anthocyanins and sugar and ascorbic acid
intermediates, 275
of white wines from enzymatic and polyphenol oxidation, 63
in wine from blueing effect of acetaldehyde reaction with anthocyanin, 129
Bubble walls and gluten in extrusion of maize grits and wheat flour with sugar, 569
Calcium sulphate in making soya milk cheese, improving acceptability and properties, 577
Calcium and textural properties of a model aqueous phase of low-fat products, 215, 227
Candida yeast strains for wine making and anthocyanin-B-D-glucosidase activity, 95
Canned periwinkle low based acidity foods and kinetics of thermal degradation of thiamine, 315
Cannery waste waters treated in upflow anaerobic sludge bioreactor, time, granules and pH, 267
Cap management in differing technologies and grapes in German red-wine making, 81
Capillary-porous structures of peels and extraction model for pectic substances, 341
Capsid protein production in phage resistance in Lactococcus lactis subsp. lactis, 473
Caramel colours in development of food colourants: Review, 5
Carbon dioxide, levels higher in abraded ready-to-use carrot slices than hand peeled, 243
levels in MAP for shelf-life of chilled Pesto sauce, model for gas composition, 293
and other gases with humidity and atmosphere in perforated packaging of garlic cloves, model,
455
© 2000 Blackwell Science Ltd International Journal of Food Science and Technology 2000, 35, 605-626
Subject Index
Carbonyl compounds, sulphite binding and microbiological activity in winemaking,
Carbonyls and sulphite binding estimation in ciders and wines, 105, 113
B-carotene, after storage with sweet potato and soy flour in noodles, 235
in beadlet formulation for intense food colourants: Review, 5
Carotenes among natural colourants in foods : Review, 5
Carotenoids, vitamin C and chlorophyll retention in continuous vegetable cooking, 377
Carrots, and drying methods and viscoelastic behaviour of dehydrated vegetables and fruit, 391
kohlrabi, peas and radish cooked in continuous system, efficiency and quality, 377
peeling methods and sensory quality for ready-to-use slices, 243
Caseinate, calcium and textural properties of a model aqueous phase of low-fat products, 215, 227
Cassava, mumu ovens, coconut cream and detoxification of cyanogens, Papua New Guinea, 173
starch extrusion, conversion with varying ascorbic acid or pH, 141
(+)-catechin producing ethylester of xanthylium salt, formation pathway, 63
Catechin from xanthylium salts in wine yellow colour formation: Editorial, 1, 63
Catechins and other flavanols-techniques for red wine analysis, 33
Cell wall bound activity, ancyanthin and B-D-glucosidae activity in wine yeasts, 95
Characterization of collagen from purple sea urchin (Anthgocidaris crassisoina) test, 497
Chedder cheese ripening accelerated with encapsulated proteinases and acceptability, 483
Cheese, accelerated ripening of Chedder with encapsulated proteinases and acceptability, 483
from soya milk, uses, acceptability and properties, 577
optimizing Gouda texture and ripening conditions, 207
Chemical, oxygen demand, retention time, and pH of cannery waste waters with anaerobic sludge
bioreactor treatment, 267
ratios indication of wood types in white wine production, 23
Chicken and potato products, sensory quality with cook-chill and sous vide methods, 155
Chilling and freezing of a porous medium, heat and mass transfer at the product/solution interface,
model, 583
Chlorophylls, in food colouration and health promotion: Review, 5
vitamin C and caretenoids retention in continuous vegetable cooking, 377
Chocolate and moisture adsorption, non-linear diffusion equation, 323
Ciders and analytical techniques for sulphite bindings components: Editorial, 1, 105, 113
Citrus (Moro orange) anthocyanins degradation in low pH with sugar and ascorbic acid
intermediates, 275
Clarification of mesquite pod sugar syrup with lime milk and anionic resin A-400, 385
Classification, of ripening tomato fruits from laser-scattering images pixel size, 503
system for microwave heating of food, type, size and field control, 417
Clostridium botulinum, and shrimp in brine from warm and cold waters, shelf-life and temperature,
43]
sous vide and cook-chill methods, sensory quality of chicken and potato products, l 155
Cloud in ciders, different yeast strains, pectinase and sulphite binding compounds, 11 3
Coconut creamed cassava has high cyanogens both boiled and in mumu ovens, Papua New Guinea,
173
Coil diameter, $.G., and particle RTD with helical-holding and conventional tubes, flow model, 511
Collagen from purple sea urchin (Anthgocidaris crassisoina) test partially characterized, 497
Colour, changes in chilled Pesto sauce in MAP, shelf-life and acceptability, 293
changes in wine and development of xanthylium salts in ageing wine, 63
modification of blood orange juice anthocyanins with intermediates different from wine, 275
of nixtamalized corn flour fortified with lysine and tryptophan, acceptability, 523
parameters and clarification of mesquite pods sugar syrup, 385
of ripening tomato fruits and laser-scattering images in quality studies, 503
International Journal of Food Science and Technology 2000, 35, 605-626 © 2000 Blackwell Science Ltd
Subject Index
of sweet potato and soy flour in noodles after storage, 235
of wine from acetaldehyde, pyruvic acid and anthocyanins reactions and browning, 129
and yeast strains for increased extracellular enzymes in red wine making, 95
Colourings used in food and drink, sources, safety and regulations: Review, 5
Comet assay, monitoring of freeze-thawed and irradiated beef muscle tissues, 555
Compression and acoustic studies of tomato fruit quality with laser-scattering imaging, 503
Continuous vegetable cooking system and comparative performances, 377
Conventional and helical-holding tubes and non-Newtonian two-phase flow, model, 511
Conversion of extruded cassava starch with ascorbic acid variation, 141
Cook-chill and sensory quality of chicken and potato products, 155
Cooking, of bread with sorghum, formulation, descriptions, and acceptability, 465
comparative performance with continuous system of vegetables, 377
quality of Basmati rice little affected by disinfestation with y-rays, 533
of soya milk cheese and acceptability in snacks and stews, 577
techniques and detoxification of cyanogens in cassava, Papua New Guinea, 173
of three potato cultivars after low temperature blanching and firming variation, 331
Copper determination in vegetable oils by graphite furnace atomic absorption spectrometry, 371
Corn, flour nixtamalized and fortified with lysine and tryptophan, tortillas acceptability, 523
oil in microemulsions for food colourants: Review, 5
wheat and potato starches, pore characteristics, granulinity and pasting behaviour, 285
Crumb flavour and acceptability of composite sorghum bread and descriptions, 465
Crystallization of food colouring pigments after suspension/emulsion breakdown: Review, 5
Cultivars, of Pakistani wheats, variation in farinograms, gluten and protein content, 407
of potato mechanical properties with blanching and cooking effects, 331
variation in toxic strains of cassava, coconut cream and mumu ovens cooking, 173
Cyanobacteria and safety of food colourants: Review, 5
Cyanogenic potential of cassava, coconut cream and detoxification with mumu cooking, Papua New
Guinea, 173
Cynoglossidae and other flatfish native muscle proteins, IEF databank for authentification, 563
Dab identification from flatfish native muscle protein in IEF databank, 563
Damage to DNA of beef muscle tissues after repeated freeze-thaw monitored by Comet assay, 555
Databank for identifying and authenticating commercial flatfish products with isoelectric focusing of
native muscle proteins, 563
Daucus carrot var. Desi see carrots
Degradation of thiamine in periwinkle low acidity based foods, kinetics, 315
Dehulling pigeonpea grain with scarification, urea and heat: time and recovery, 305
Dehydration and oxidation from (+)-catechin and hydroxy acetic acid lead to xanthene compounds,
63
Denaturation of fibrillar collagen of purple sea urchin tests, 497
Deoxyribonucleic acid see DNA
Depolymerization of extruded cassava starch with ascorbic acid variation, 141
Description of bread with sorghum, formulation, cooking, and acceptability, 465
Detection of rice adulteration with non-premium long-grain varieties using SSLPs, 257
Detoxification of cyanogens when cassava is cooked in mumu ovens, Papua New Guinea, 173
Diameter differences in conventional or helical-holding tubes or coils, flow, and particle RTD, model,
511
Differentiation of smoked salmon, rainbow trout and bream with nuclear marker 5S rDNA, 401
Diffusion, equation for moisture adsorption by chocolate is non-linear, 323
and gas composition model in chilled Pesto sauce in MAP, acceptability, 293
© 2000 Blackwell Science Ltd International Journal of Food Science and Technology 2000, 35, 605-626
Subject Index
Dinitrophenylhydrazine deriatives in estimation of sulphite binding components in ciders and wines,
105
Direct Thermal Desorption method with GC/MS and effects of oak chips in white wine, 23
Disinfection of Basmati rice using y-radiation, sensory quality, 533
DNA, damage levels monitoring of freeze-thawed and irradiated beef muscle tissues by Comet assay,
»P)
in phage resistance in Lactococcus lactis subsp. lactis, 473
of rice flour in identification of varieties of long-grain rice using PCR, 257
Dornfelder grapes and products of different technologies in making German red wines, 81
Drinks and food colourants, sources, safety and regulations: Review, 5
Drying, methods and viscoelastic behaviour of dehydrated fruit and vegetables, 391
out greater in abraded ready-to-use carrot slices than hand peeled, 243
Dynamic Mechanical Analysis, glass transition of native wheat flour, 183
E-colours and food safety developments in food colourants: Review, 5
Earth oven cooking methods and detoxification of cassava with coconut cream, 173
Editorial, wine making, |
‘Egusi’ soup and thiamine thermal degradation in periwinkle based low acidity food canning, 315
Electrophoresis assay of freeze-thawed and irradiated beef muscle tissues monitored by DNA damage
levels
Emulsification and development of food colourants: Review, 5
Encapsulated proteinases accelerating Chedder cheese ripening, acceptability, 483
Encapsulating material must avoid nut oil, GM, be kosher and vegetarian: Review,
Energy, consumption of continuous vegetables cooking system and product quality, :
dissipation and wheat flour physical properties leading to glass transition, 183
Enzyme, activity in yeast strains for least decolouration in red wine making, 95
Enzymes, a-amylase levels in Pakistani wheat and bread-making properties, 407
accelerating ripening of Cheddar cheese with encapsulated proteinases, 483
and Candida yeast strains for wine making, 95
in chilled Pesto sauce in MAP, shelf-life and acceptability, 293
cloud in cider, yeasts, pectinase and sulphite binding, 113
and cyanogens from grated cassava in detoxification and mumu cooking, 173
in lipoxygenase systems and thermovinifaction for German red wines reduce alcohols and esters,
81
lysomal nucleases activated by refridgeration of beef muscle tissue, 555 see also Polymerase Chain
Reaction
Epicatechin, in fermentation technologies for making German red wines, 81
and other flavanols, techniques for red wine analysis, 33
Epigallocatechins and other flavanols, techniques for red wine analysis, 33
Esters and different grapes and technologies in making German red wines, 81
European Commission Colours Directive timing not being met: Review, 5
Expansion and ascorbic acid with extruded cassava starch in conversion, 141
Extraction of pectic substances from apple and orange peels, capillary-porous structures and model,
34]
Extrusion, of cassava starch and expansion with ascorbic acid, 141
of maize grits and wheat flour with sugar, viscosity and SEI, 569
Fading of colourings from acids, microbial attack, metal ions and protein reactions: Review, 5
Farinogram variations in hard Pakistani wheat cultivars and bread-making properties, 407
Faster ripening of Chedder cheese with encapsulated proteinases and acceptability, 483
International Journal of Food Science and Technology 2000, 35, 605-626 © 2000 Blackwell Science Ltd
Subject Index
Fatty acid concentrations in differing technologies and grapes in German red-wine making, 81
Fatty systems and stability of cyanogens in cassava with coconut cream, 173
Fermentation, of ciders with yeasts, nutrients, sulphite binding and enzymes, 113
and determination of minerals and vitamins with black tea infusion of Kombucha drink, 201
and enzyme activity in yeasts for least decolouration in red wine making, 95
failure and phage resistance in Lactococcus lactis subsp. lactis, 473
for fungi production of food colourant carotenes: Review, 5
inhibited and stimulated by acetaldehyde in winemaking, 49
with oak chips for wine with improved sensory qualities, 23
of soya milk cheese, uses, acceptability and properties, 577
technology, phenolic and volatile composition of German red wines, 81 see also malolactic
fermentation
Fibrillar collagen from purple sea urchin with lower temperature denaturation, 497
Field control of microwave ovens for food heating, classification and prediction, 417
Finite difference FORTRAN program and flow in conventional and helical-holding tubes, model, 511
Firmness of ripening tomato fruits and laser-scattering images in quality studies, 503
Fish, authenticating flatfish products with isoelectric focusing of native muscle proteins, 563
gelatine in microemulsions for food colourants: Review, 5
and PCR species identification with 5S rDNA nuclear marker of smoked fish, 401
rapid HCLC-determination of APT compounds in herring in modified
atmosphere and storage times, 549
Flatfish products identified by isoelectric focusing of native muscle proteins, 563
Flavan-3-ols from thermovinifaction and mechanical extraction of German red wines, 81
Flavanol xanthylium salt formation and colour evolution in wine ageing, 63
Flavanols, LC-DAD-MS techniques for proanthocyanins in red wine analysis, 33
in wines, polymerization with and without anthocyanins: Editorial, 1, 33, 63
Flavour, of Basmati rice not affected by disinfestation with y-rays, 533
and encapsulated proteinases in accelerating ripening in Chedder cheese, 483
of fortified nixtamalized cornflour tortillas with lysine and tryptophan, 523
increase with heat for sous vide method for chicken (juiciness) and potato (moisture),
MLF and acetaldehyde in place of sulphur dioxide in wine making, 49
of red wine using MLF with freeze-dried Oenococcus oeni starter, 75
in sensory profiles of white wines fermented with different species of oak chips, 23
of sorghum composite bread compared to rye bread, 465
of soya milk cheese, unacceptabile when fresh and used as cooked protein, 577
Flour see corn, sorghum, wheat
Flour-water absorption from hard Pakistani wheats, properties, cultivars and locations, 407
Flow, non-Newtonian two-phase in conventional and helical-holding tubes, model, 511
Fluid mechanics and heat-transfer in aseptic processing, flow model, 511
Fluorescence, detection of rice adulteration with non-premium long-grain varieties, 257
spectra and ovalbumin under high pressure, pH and intermediates, 361
Food gel model and effects on normal and pressure-shift freezing and thawing, 163
Food safety, of colourings used in food and drink: Review, 5
and sterilization of bacterial spores by reciprocal pressurization, 529
Fortified nixtamalized corn flour with lysine and tryptophan, acceptability and values, 523
Fragility from high porosity of freeze-dried fruit and vegetables after dehydration, 391
Freeze drying and viscoelastic behaviour of dehydrated vegetables and fruit, 391
Freeze-dried Oenococcus oeni cultivated in MP as an effective starter for red wine, 75
Freeze-thaw, and irradiation of beef muscle tissues monitored by Comet assay DNA damage levels,
© 2000 Blackwell Science Ltd International Journal of Food Science and Technology 2000, 35, 605-626
Subject Index
pressure-shift and conventional freezing, model food gels damage and strengths, 163
Freezing and immersion chilling of a porous medium, heat and mass transfer at the product/solution
interface, model, 583
Freshness of garlic cloves in hermatic and perforated packaging, 455
Fruit and vegetables, drying methods and viscoelastic behaviour on dehydration, 391
Fruitiness, of German red wines increased with esters from thermovinification, 81
of white wines fermented with oak chips of different species, 23
Functional food supplements and their place in colouration: Review, 5
Fungus, bacteria and proteinases in accelerating ripening in Chedder cheese, 483
fermentation and minerals and vitamins in Kombucha black tea infusion, 201
fermentation in production of food colourant carotenes: Review, 5
Furfural from anthocyanins in polymerization and colour change of blood orange juice, 275
Fusel alcohol concentrations in differing technologies and grapes in German red-wine making, 81
Galactuonic acid levels high in some commercial ciders aid sulphite binding, 113
Gallocatechins and other flavanols - techniques for red wine analysis: Editorial, 1, 33
Garlic cloves peeled, dynamics of atmosphere and humidity in perforated packages, 455
Gas, composition in hermetic and perforated packaging of garlic cloves, temperature and humidity,
455
exchange model for chilled Pesto sauce in MAP, shelf-life and acceptability, 293
Gelatin pressure-shift and conventional freezing, food gels damage and strengths, 163
Gelatinized, Basmati rice viscosity little affected by disinfestation with y-rays, 533
wheat flour and properties, temperature and glass transition, 183
Gels, model for foods’ effects of pressure-shift freezing and thawing, 163
and rheology with calcium in a model aqueous phase of low-fat products, 227
Genetic, marker for species identification of smoked fish, PCR amplified band 5S rDNA, 401
modification and development of food colourants; Review, 5
nature of lactic phage resistance and proliferation parameters, 473
German red wines, phenolics, volatiles and fermentation technology, 81
Germination and inactivation effects of reciprocal pressurization of bacterial spores, 529
Glass beads in heat and mass transfer at the product/solution interface, model, 583
Glass transition, temperature reduced by sugar in extrusion of maize grits and wheat flour, 569
in wheat flour and dynamic mechanical thermal analysis, 183
Glucose metabolism by lactobacteria to acetaldehyde in wine-making, 49
8-D-glucosidae and yeasts for least decolouration in red wine making, 95
Glucosides in cyanogenic cassava and detoxification with mumu cooking, Papua New Guinea, 173
Glutamic acid, in nixtamalized corn flour fortified with lysine and tryptophan, 523
and other amino acids from denaturing of purple sea urchin collagen, 497
Gluten, and acceptability of composite sorghum bread with stronger network, 465
and antiplasticizing effect of sugar in extrusion of maize grits and wheat flour, 569
from native wheat flour and viscoelastic properties, glass transition, 183
variations in hard Pakistani wheat cultivars and bread-making properties, 407
Glycine, in nixtamalized corn flour fortified with lysine and tryptophan, acceptability, 523
and other amino acids from denaturing of purple sea urchin collagen, 497
Glyoxylic acid and (+)-catechin from oxidation of tartaric acid form yellow compounds, 63
Glytocephalus cynoglossus and other flatfish native muscle proteins, IEF databank for authentification,
563
Gouda cheese and optimizing ripening conditions, texture, temperature, time and packaging, 207
Grain age and hardness in identification of rice varieties using fluorescent SSLPs, 257
Granulation technology in new formulations for food colourants: Review, 5
International Journal of Food Science and Technology 2000, 35, 605-626 © 2000 Blackwell Science Ltd