Thư Viện trường Đại Học Nha Trang

Journal of the science of food and agriculture, Tập 90, Số 10, 2010

Mục lục:

STT	Nội dung
1	A critical review of methodologies used in determination of relative bio-availability ratio of RRR-α-tocopheryl acetate and all-rac-α-tocopheryl acetate / Yueming Dersjant-Li, Manfred Peisker
2	Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products / Maria CBM De Vasconcelos and others
3	Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions / Kanitha Tananuwong, Sittiwat Lertsiri
4	Volatile compounds and changes in ﬂavour-related enzymes during cold storage of high-intensity pulsed electric ﬁeld- and heat-processed tomato juices / Ingrid Aguil´o-Aguayo, Robert Soliva-Fortuny and Olga Mart´ın-Belloso
5	Volatile composition and sensory analysis of Italian gianduja torrone / Marisa Speziale and others
6	Comparative study of in vitro digestibility of major allergen tropomyosin and other food proteins of Chinese mitten crab (Eriocheir sinensis) / Guang-Ming Liu and others
7	Determination of naturally occurring progestogens in bovine milk as their oxime derivatives using high performance liquid chromatography–electrospray ionization–tandem mass spectrometry / Patricia Regal and others
8	Effects of vitamin E and ﬁsh oil inclusion in broiler diets on meat fatty acid composition and on the ﬂavour of a composite sample of breast meat / Caroline Rymer, D Ian Givens
9	Value-added use of mushroom ergothioneine as a colour stabilizer in processed ﬁsh meats / Huynh ND Bao, Kazufumi Osako and Toshiaki Ohshima
10	Culinary alternatives for common beans (Phaseolus vulgaris L.) : sensory characteristics of immature seeds / Roser Romero del Castillo and others
11	Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna / Daniela C Fernandes and others
12	Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1 : Preparation and evaluation / M´onica Fradique and others
13	Processing of tomato : impact on in vitro bioaccessibility of lycopene and textural properties / Cecilia A Svelander and others
14	Liquid and vapour water transfer through whey protein/lipid emulsion ﬁlms / Sabina Kokoszka and others
15	The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns / Pavl´ına Peˇcivov´a, Vladim´ır Pavl´ınek, Jan Hrabˇe
16	Inﬂuence of the presence of monoglyceride on the interfacial properties of wheat gluten / M Luisa L´opez and others
17	Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens / Sakine Yalc¸ın and others
18	Insights into proteolytic processing of the major peanut allergen Ara h 2 by endogenous peanut proteases / Jelena Radosavljevic and others
19	Optimisation of biological and physical parameters for lycopene supercritical CO2 extraction from ordinary and high-pigment tomato cultivars / Marcello S Lenucci and others
20	Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.) / Sei Joon Park, Tae Wan Kim, Byung-Kee Baik
21	Use of waste materials for Lactococcus lactis development / Noelia Rodr´ıguez and others
22	Analysis of cyclitols in different Quercus species by gas chromatography–mass spectrometry / Sonia Rodr´ıguez-S´anchez and others
23	The 4-acetylantroquinonol B isolated from mycelium of Antrodia cinnamomea inhibits proliferation of hepatoma cells / Yu-Wei Lin and others
24	Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia : chemical composition and antioxidant activity / Kaouther Mechergui and others
25	Oil content, phenolic proﬁling and antioxidant potential of Tunisian olive drupes / Mohamed Bouaziz and others
26	Fatty acid proﬁle and cholesterol content of egg yolk from chickens fed diets supplemented with purslane (Portulaca oleracea L.) / Rahim Aydin, Israﬁl Dogan