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

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

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

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