Volume 37; Issue 10

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Food Research International
Volume 37; Issue 10

Food Research International

Volume 37; Issue 10

1

Sorption isotherms and the state diagram for evaluating stability criteria of abalone

S.S. Sablani, S. Kasapis, M.S. Rahman, A. Al-Jabri, N. Al-Habsi

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 278 KB

english, 2004

2

Rehydration of salt-cured cod using injection and tumbling technologies

Ingebrigt Bjørkevoll, Jan-Vidar Olsen, Ragnar L. Olsen

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 282 KB

english, 2004

3

Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings

Sabine Braipson-Danthine, Claude Deroanne

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 1.52 MB

english, 2004

4

Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone

Hua Wang, Hao Feng, Yaguang Luo

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 306 KB

english, 2004

5

Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts

Jeung-Hee Lee, Jung-Ah Shin, Jong-Ho Lee, Ki-Teak Lee

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 364 KB

english, 2004

6

Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.)

Durita Nielsen, Grethe Hyldig

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 305 KB

english, 2004

7

Differential scanning calorimetry study of pressure/temperature processed β-lactoglobulin: The effect of dextran sulphate

Amar Aouzelleg, Laura-Anne Bull

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 350 KB

english, 2004

8

Water status of cooked white salted noodles evaluated by MRI

Hsi-Mei Lai, San-Chao Hwang

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 966 KB

english, 2004

9

Occurrence of fumonisins in foods

J.M. Soriano, S. Dragacci

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 405 KB

english, 2004

10

X-ray micro-computed tomography of cellular food products

K.S. Lim, M. Barigou

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 771 KB

english, 2004

11

Characterization of Listeria spp. isolated from ready-to-eat products in Argentina using SDS–PAGE and restriction endonuclease

K.E. Pellicer, J.A. Copes, E.O. Nosetto, M.G. Echeverría

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 471 KB

english, 2004

12

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 360 KB

english, 2004

13

Prediction of moisture transfer parameters for microwave drying of lactose powder using Bi–G drying correlation

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 285 KB

english, 2004

14

Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven

P.S. Mirade, J.D. Daudin, F. Ducept, G. Trystram, J. Clément

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 526 KB

english, 2004

15

Editorial board

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 371 KB

english, 2004

16

Volume contents and author index

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 273 KB

english, 2004