Volume 35; Issue 8

Food Research International

Volume 35; Issue 8

1

Preparation, water solubility and rheological property of the N-alkylated mono or disaccharide chitosan derivatives

Tsui-Chu Yang, Cheng-Chun Chou, Chin-Fung Li

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 162 KB

english, 2002

2

A modified high-performance liquid chromatography method for analysis of PSP toxins in dinoflagellate, Alexandrium minutum, and shellfish from Taiwan

Chih Yu Chen, Hong Nong Chou

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 147 KB

english, 2002

3

Comparative study of foaming properties of whey and isolate soybean proteins

Delia A Sorgentini, Jorge R Wagner

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 367 KB

english, 2002

4

Extending the use of visible/near-infrared reflectance spectrophotometers to measure colour of food and agricultural products

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 174 KB

english, 2002

5

Thermal properties and kinetic parameters of amylose–glycerophosphatidylcholine complexes with various acyl chain lengths

Tri Agus Siswoyo, Naofumi Morita

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 173 KB

english, 2002

6

Enzyme-catalyzed synthesis of structured lipids via acidolysis of seal (Phoca groenlandica) blubber oil with capric acid

S.P.J. Namal Senanayake, Fereidoon Shahidi

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 146 KB

english, 2002

7

Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

M.H Choi, G.H Kim, H.S Lee

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 168 KB

english, 2002

8

Storage water activity affects flavor fade in high and normal oleic peanuts

Kyle A Reed, Charles A Sims, Daniel W Gorbet, S.F O'Keefe

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 118 KB

english, 2002

9

The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

O. Mårtensson, R. Öste, O. Holst

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 275 KB

english, 2002

10

Influence of metallic content of fino sherry wine on its susceptibility to browning

Patricia Benı́tez, Remedios Castro, Jose Antonio Sanchez, Pazo, Carmelo G Barroso

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 249 KB

english, 2002

11

Determination of soluble persimmon tannin by high performance gel permeation chromatography

Pai-Wen Wu, Lucy Sun Hwang

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 212 KB

english, 2002

12

Calendar

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 69 KB

english, 2002

13

Lipid migration in two-phase chocolate systems investigated by NMR and DSC

Peggy Walter, Paul Cornillon

Journal:

Food Research International

Year:

2002

Language:

english

File:

PDF, 228 KB

english, 2002