Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số 04, 2006

Mục lục:

STT	Nội dung
1	A review of recent studies in China on the possible beneficial health effects of tea / Yong-xing Zhu, Herve Huang & You-ying Tu
2	A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage / Peter Howgate
3	Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon ﬁllets by pulsed UV-light treatment / Nil P. Ozer & Ali Demirci
4	Composition of dishes consumed in Cameroon / Roger Ponka and others
5	Microbiological quality of fresh-cut sweet potatoes / Elif Erturk & David H. Picha
6	Electron paramagnetic resonance detection of Mexican irradiated spices / E. Bortolin and others
7	Inhibition properties of dipeptides from salmon muscle hydrolysate on angiotensin I-converting enzyme / Seigo Ono and others
8	Physical, chemical and palynological characterization of avocado (Persea americana Mill.) honey in Israel / Arnon Dag and others
9	Nitrogen stunning of rainbow trout / Carmel C. Wills and others
10	The solubility of apricot kernel oil in supercritical carbon dioxide / Sami Gokhan Ozkal, Meryem Esra Yener & Levent Bayındırlı
11	The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures / Saheeda Mujaffar & Clement K. Sankat
12	The effect of addition of calcium and processing temperature on the quality of guava in syrup / Ana Carla K. Sato, Eliana J. Sanjinez-Argandon˜a & Rosiane L. Cunha
13	Changes in water quality during heating in electromagnetic and gas heated pans and the relationship between water quality changes and temperature increase rate / Ken Sasaki, Hiroshi Hiratsuka & Kenji Takeno
14	Phospho- and sphingolipid distribution during processing of milk, butter and whey / Roeland Rombaut, John Van Camp & Koen Dewettinck
15	Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) ﬁllets packed under modiﬁed atmosphere/air or prepared from whole ﬁsh stored in ice / Bianca Maria Poli and others
16	Phosvitin phosphopeptides increase iron uptake in a Caco-2 cell monolayer model / Fengqin Feng & Yoshinori Mine
17	The effects of salt concentration on the internal macro-structure and texture of walleye pollack surimi gel / Satoshi Kubota and others
18	Fruit yogurt processed with high pressure / Marcia K. Walker and others