International Journal of Food Science & Technology 2001: Vol 36 Table of Contents

7 Pages·2001·2 MB·English

Volume Contents
CONTENTS
Volume 36 Number | January 2001
Original articles
| Consumer preferences and fungal and mycotoxin contamination of
dried cassava products from Ghana Peter W. Wareing, Andrew Westby,
John A. Gibbs, Liquenda T. Allotey & Mary Halm
Structural changes and shrinkage of potato during frying Rui M. Costa,
Fernanda A.R. Oliveira & Gergana Boutcheva
Antioxidant properties of natural flavonoids: quenching and generation
of singlet molecular oxygen Vicente Avila, Sonia G. Bertolotti, Susana Criado
Vora Pappano, Nora Debattista & Norman A. Garcia
Extraction and composition of pectins and hemicelluloses of cell walls of sugar
beet roots grown in Morocco Khalid Fares, C.M.G.C. Renard, Qamar R’zina &
Jean-Francois Thibault
The thermal stability of Quorn’ pieces Nicola Knight, Gordon Roberts &
David Shelton
The effect of the method of drying on the colour of dehydrated products
Magdalini K. Krokida, Zacharias B. Maroulis & George D. Saravacos
The effect of hot-water immersions on the appearance and microbiological
quality of skin-on chicken-breast pieces Ergiin O. Géksoy, Christian James,
Janet E. L. Corry & Stephen J. James
Osmotic dehydration of cashew apples (Anacardium occidentale L.): quality
evaluation of candied cashew apples Gillian Bidaisee & Neela Badric
Effect of infrared heating on the properties of legume seeds Oladiran Fasina,
Bob Tyler, Mark Pickard, Guo-Hua Zheng & Ning Wang
Hydrolysis of lactose and milk whey using a fixed-bed reactor containing
B-galactosidase covalently bound onto chitosan and cross-linked poly(vinyl
alcohol) S. Rejikumar & Surekha Devi
Effect of temperature and fruit-moisture content on discolouration of dried.
sulphured Bon Chretien pears during storage Elizabeth Joubert, Gideon
L. Wium & Annalene Sadie
Short communication
107 Microflora of blanched minimally processed fresh vegetables as components
of commercial chilled ready-to-use meals Robert Edgar & Kofi E. Aidoo
11] Book reviews
Volume 36 Number 2 February 2001
Review article
a A review on microwave baking of foods Gii/tim Sumnu
Original articles
129 Monitoring the fermentation of the traditional Bulgarian beverage
boza Velitchka Gotcheva, Severino S. Pandiella, Angel Angelov, Zlatka
Roshkova & Colin Webb
Optimization of a spray drying process for flaxseed gum B. Dave Oomah &
G. Mazza
Volume Contents
Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-
2-furancarboxaldehyde formation Elena Arena, Biagio Fallico & Emanuele
Maccarone
Biogenic amines during ripening in “Semicotto Caprino’ cheese: role
of enterococci Fernanda Galgano, Giovanna Suzzi, Fabio Favati, Marisa
Caruso, Maria Martuscelli, Fausto Gardini & Giovanni Salzano
161 A magnetic resonance study of water uptake in whole barley kernels Marco
L. H. Gruwel, Brock Chatson, Xiang S. Yin & Suzanne Abrams
169 Effect of commercial fat replaces on the microstructure of low-fat Cheddar
cheese Kavanush J. Arvana & Zahur U. Haque
179 Behaviour of green beans during the immersion chilling and freezing
Jean-Marc Chourot, Jessy Lauwers, Nina Massoji & Tiphaine Lucas
189 Optimization of the quality of South Indian parotta by modelling
the ingredient composition using response surface methodology Dasappa
Indrani & Gandham Venkateswara Rao
199 Microbial. chemical and rheological properties of laban (cultured milk) Nejih
Guizani, Stefan Kasapis & Mohammed Al-Ruzeiki
207. Acceleration of the drying rates of paprika fruit with drying oil and
cutting Mavuree Krajavklang, Andreas Klieber & Peter R. Dri
Short communication
215 Pasting characteristics of maize/phane blends Ernest K. Collison, Sisai
VMpuchane, Joseph Allotey & Berhanu A. Gash
Letters to the Editor
219 Letter to the Editor Eva Garcia- Vazquez
221 Reply to Letter to the Editor Teresa Garcia Lacarra
b7a2te d Book reviews
Volume 36 Number 3 March 2001
Original articles
229 Perspectives on the 21st century development of functional foods: bridging
the Chinese medicated diet and functional foods Yue Xu
243 Three-dimensional MRI mapping of minimum temperatures achieved
in microwave and conventional food processing Joli R. Bows, Maria
L. Patrick, Kevin P. Nott & Laurie D. Hall
Stochastic approach to the modelling of water losses during osmotic
dehydration and improved parameter estimation Luis M. Cunha, Fernanda
1. R. Oliveira, Adriana P. Aboim, Jesus M. Frias & Andreia Pinheiro-Torres
Determination of carbamate pesticides by a cholinesterase-based flow injection
biosensor Hye-Sung Lee, Young-Ah Kim, Duck Hwa Chung & Yong Tae Lee
Determination of optimum hazlenut roasting conditions Sena Saklar, Sinan
Katnas & Suat Ungan
Influence of oxygen concentration and temperature on respiratory
characteristics of fresh-cut green onion Seok-In Hong & Dong-Man Kim
Design of experiments for improving the precision in the estimation
of diffusion parameters under non-isothermal conditions Teresa R. S. Branddo,
Fernanda A. R. Oliveira & Luts M. Cunha
Modelling ascorbic acid thermal degradation and browning in orange
juice under aerobic conditions Maria C. Manso, Fernanda A.R. Oliveira,
Jorge C. Oliveira & Jestis M. Frias
Volume Contents
313. An EPR study into the effect of annealing on both the Mn° ‘and free
radical signal in lentil Mustafa Polat & Mustafa Korkmaz
Re-examination of the interactions between starch and salts of metals from
the non-transition groups Vivian M.-F. Lai, Piotr Tomasik, Ming-Tsung Yen
Wei-Ling Hung & Cheng-vi Lii
Short communication
331 High-pH gelation of whey protein isolate Stanisaw Mleko
335 Book reviews
Volume 36 Issue 4 April 2001
Review Article
341 A viewpoint of mucosal immunity in relation to early feeding method
Vichac Oladipr Ogunde r
Original Articles
73527- 9 Performance assessment under field cond a rapid immunological
‘st for transgenic soybeans Jo/in Faga ern hoel, Anne Haegert
, & John
a Means of studying the recovery ol
heat-in ul “J chon Ur pi fal Vap aporl Rattanasomboon Sanjay
R. Bellare ry oli Thomas & Caroline M. McFarlane
Kinetic parameters for thermal inactivation of cut green beans lipoxygenase
calculated using unsteady-state methods Raw/ L. Garrote, Enrique R. Silva &
Ricardo A. Berton
Reducing weight loss of retorted soy protein tofu by using glucose-
and microwave-pre-heating treatment Yee AK. Kave, Azhar M. Easa &
Vorvati Ismail
Simultaneous heat and mass transfer between air and soybean seeds in a
concurrent moving bed Macros A. S. Barrozo, Ana M. Souza, Sonia
VM. Costa & Valéria V. Murata
Functional properties of surimi powder from three Malaysian marine
fish Nurul Huda, Aminah Abdullah & Abdul Salam Babji
Optimization of ingredients and process conditions for the preparation of
purl using response surface methodology C. N. Vatsala, C. Dharmesh Saxena
& P. Haridas Rao
Development of an extruded plantain corn soy weaning food Paul Njoki &
James F. Fallei
Influence of controlled atmosphere storage on polyphenoloxidase activity
in relation to colour changes of minimally processed ‘Jonagored’ apple
{ \/ ( \ Row ha «& { \/ \/ B Vorais
Development of predictive models for end-use quality of spring wheats
through canonical analysis Masood S. Butt, Fagir M. Anjum, Dick J. van
Zuilichem & Mumtaz Shaheen
Gelatinization kinetics of amaranth starch Andrea C. Resio & Constantino
Suare:
Book reviews
Volume Contents
Volume 36 Issue 5 June 2001
Review article
453 Flavour retention during high temperature short time extrusion
cooking process: a review Bhesh Bhandari, Bruce D'Arcy & Gordon Young
Original articles
463 Assessment of airflow patterns inside six industrial beef carcass chillers
Pierre-Sylvain Mirade & Laurent Picgirard
477 Effects of acid adaptation on the survival of Listeria monocytogenes on
modified atmosphere packaged vegetables Gillian A. Francis & David OB eirne
489 Artificial neural network for the prediction of temperature, moisture and fat
contents in meatballs during deep-fat frying G. S. Mittal & J. Zhang
499 Deep fat frying characteristics of chickpea flour suspensions Keshava K. Bhat &
Suvendu Bhattacharva
509 Electrosynthesis of potato starch-casein complexes Hanna Zaleska, Steve Ring
& Piotr Tomasik
The effect of storage at tropical ambient temperature on the quality and
shelf life of grouper (Plectropomus maculatus) Titi Surti, K. D. Anthony
Tavlor & W. Farid Ma’ruf
Texture of rehydrated dried bell peppers modified by low-temperature
blanching and calcium addition Rocio Dominguez, Armando Quintero-Ramos
Valcolm Bourne, John Barnard, Ricardo Talamas-Abbud, Jorge Jiménez-Castro
& Antonio Anzaldua-Morales
Structural properties of dehydrated products during rehydration Magdalini
K. Krokida & Zacharias B. Maroulis
Dynamic mechanical thermal analysis of aqueous sugar solutions containing
fructose. glucose, sucrose, maltose and lactose /sahel B. Cruz, Jorge
C. Oliveira & William M. MacInnes
Temperature distribution analysis of a water cascading retort in rotary and
static modes Szaholcs Varga, Jorge C. Oliveira, Chantal Smout & Mark
E. Hendrickx
Composition, soaking, cooking properties and thermal characteristics of
starch of chickpeas. wrinkled peas and smooth peas Beata Klamczynska,
Zuzanna Czuchajowska & Byung-Kee Baik
Effect of glutenin subfractions on bread-making quality of wheat Sudesh Jood,
J. David Schofield, Amalia A. Tsiami & Sophie Bollecker
ters to the Editor
Comments regarding publication on ‘Performance assessment of rapid
immunological test’ G. David Grothaus & Leah Porter
Author's response John Fagan
Letter to the Editor Jim Mock
591 Book reviews
Volume 36 Issue 6 August 2001
Review article
593 Bacterial dormancy in Campylobacter: abstract theory or cause for concern?
John E. Moore
Volume Contents
Original articles
601 Effect of manufacturing treatments on th1 e rheological character of Mozzarella
cheese made from microfiltration retentate depleted of whey proteins
Randall L. Brandsma & Sved S. H. R
Manufacture of Mozzarella cheese from highly-concentrated skim milk
microfiltration retentate depleted of whey proteins Randall L. Brandsma &
Sved S. H. Rizvi
Effect of autoclaving cocoa nibs before roasting on the precursors of the
Maillard reaction and pyrazines Edy S. de Brito, Nelson H. Pezoa Garcia
{/lan C. Amancio, Antonio L. P. Valente, Glaucia F. Pini & Fabio Augusto
Effect of dietary a-tocopheryl acetate supplementation on the shelf-life stability
of reduced nitrite cooked ham products N. Dineen, J. P. Kerry, D. J. Buckl
P. A. Morrissey, E. K. Arendt & P. B. Lynch
Optimization of the production of acetylated distarch adipates using the novel
software “MULTIPLEX’ S. Mali, R. A. S. Silva, M. V. E. Grossmann
R. S. F. Silva & D. Borsato
The impact of both the season of collection and drying on the volatile
constituents of Origanum vulgare .. Airtum grown wild in Croatia /
Jerkovic, J. Mastelic & M. M
Water activity at 35°C in ‘sugat water and ‘suga sodium chloride
water systems Jos¢ omesana ronio Co herto M. Sereno
Effect of membrane pore size on quality of ultrafiltered apple juice E/pidic
Zarate- Rodrigue irique Ortega- is & la arbosa-Canovas
Microstructural analysis of frying itoes Pedro Bouchon & Jose M. Aguilera
Inhibition of endive (Cichorium endivia L.) polyphenoloxidase by a Cari
papaya latex preparation David de Rigal, Muriel Cerny, Florence
Ric hard-Foree l « Pan
Antioxidant activity of added tea catechins on lipid oxidation of raw minced
red meat, poultry and fish muscle Shuze Tang, David Sheehan, D. Joe Buckle)
Patrick A. Morrissey & Joe P. Kei
The characteristics and stabilization of a caffeine demethylase enzyme complex
Odafe F. P. Sideso, Allison C. Marvic Nikolaos A. Katerelos & Pete
W. Goodenough
699 Book reviews
Volume 36 Issue 7 October 2001
Review article
703 Antioxidants in fruits and vegetables — the millennium’s health Charanjit
Kaur a Harish ( Kapooi
Original articles
—47 Ascorbic acid improves the antioxidant activity of European grape juices
by improving the juices’ ability to inhibit lipid peroxidation of human LDI
in vitro Anne-Katrine Landbo & Anne S. Mevei
Effect of refining processes on the total and individual tocopherol content in
sunflower oil M. Alpaslan, S. Tepe & O. Simsek
Effect of fish to starch ratio on viscoelastic properties and microstructure of
fish cracker (*keropok’) dough Z. Y. Kyaw, S. Y. Yu, C. S. Cheow
VM. H. Dzulkifly & N. K. Howell
The relationship between the composition and texture of conventional and
low-fat frankfurters Marta Ordonez, Jordi Rovira & Isabel Jain
Volume Contents
Comparative quantitative analysis of the effect of cultivar, wine growing region
and vinification method on the protein profiles of some white wines
VM. R. Sarmento, J. C. Oliveira, M. Slatner & R. B. Boulton
Use of UV-C irradiation to prevent decay and maintain postharvest quality of
ripe “Tommy Atkins’ mangos G. A. Gonzalez-Aguilar, C. Y. Wang, J. G. Buta
& D. T. Krizek
High hydrostatic pressure inactivation of Lactobacillus viridescens and its
effects on ultrastructure of cells Sung Won Park, Kyung Hyun Sohn
Joong Han Shin & Hvong Joo Lee
Short Communications
783 The effect of chilled storage on Listeria monocytogenes cell surface
hydrophobicity and attachment to beef muscle Gary A. Dykes, John Mills &
R. Graham Bell
789 Influence of commercial pectolytic preparations on the composition and
storage evolution of Albillo white wines Si/via Perez-Magaritio &
Varta Luisa Gonzalez-San Jose
Volume 36 Issue 8 December 2001
Editorial
797 Editorial Ralph Earl
Original Articles
801 Risk and food: environmental concerns and consumer practices Bente
Halkiei
813 Ethical dilemmas in sustainable agriculture M. Korthals
821 In the words of experts: the interpretive process of the food irradiation
debate Tohy A. Ten Evck & Forrest A. Deseran
$33 Risk. consent and public debate: some preliminary considerations for the
ethics of food safety Paul B. Thompson
845 Food biotechnologies and retail ethics: a survey of UK retailers’ views on
the use of two dairy technologies K. M. Millar, S. M. Tomkins
& T. B. Mepham
855 Book Reviews
Miscellaneous
857 Author Index
861 Subject Index
903 Book Review Index
905 Referees