Volume 35; Issue 4

Food Research International

Volume 35; Issue 4

1

Handbook of Food Preservation: Edited by M. Shafiur Rahman, Marcel Dekker, Inc., New York, 1999. pp 809, price US$ 195.00, ISBN: 0-8247-0209-3.

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 67 KB

english, 2002

2

Asian Foods: Science and Technology: Edited by Catharina Y.W. Ang et al. 1999. Technomic Publishing Co., Inc. Lancaster, PA, 546 pp, ISBN No. 1-56676-736-9. US$99.95.

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 74 KB

english, 2002

3

Cheesemaking: From Science to Quality Assurance, Second Edition: André Eck, Jean-Claude Gillis. Intercept Ltd, New York, 2000, 812 pp. ISBN 1-898298-65-3.

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 58 KB

english, 2002

4

Modeling and simulation of microbial survival during treatments with a dissipating lethal chemical agent

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 309 KB

english, 2002

5

Stability of soybean seed composition and its effect on soymilk and tofu yield and quality

V. Poysa, L. Woodrow

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 124 KB

english, 2002

6

Modulation of the optical path through pork using sliding needles

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 115 KB

english, 2002

7

Nitrite Curing of Meat, the N-Nitrosamine Problem and Nitrite Alternatives

John Vanderstoep

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 51 KB

english, 2002

8

Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract

Pi-Jen Tsai, John McIntosh, Philip Pearce, Blake Camden, Brian R Jordan

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 180 KB

english, 2002

9

Antioxidative activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal

Yung-Shin Shyu, Lucy Sun Hwang

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 242 KB

english, 2002

10

Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides

Jianping Wu, Xiaolin Ding

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 216 KB

english, 2002

11

Thermal gelation of globulin from Phaseolus angularis (red bean)

G.-T. Meng, C.-Y. Ma

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 362 KB

english, 2002

12

Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties

Z Pietrasik, E.C.Y Li-Chan

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 242 KB

english, 2002

13

Phase transition in potato starch–water system I. Starch gelatinization at high moisture level

Q Liu, G Charlet, S Yelle, J Arul

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 314 KB

english, 2002

14

Erratum to “Packaging alternatives to deliver fresh meats using short- or long-term distribution” by L.E. Jeremiah

Journal:

Food Research International

Year:

2002

File:

PDF, 31 KB

2002