Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số 07, 2006

Mục lục:

STT	Nội dung
1	The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas / Milan-Carrillo Jorge and others
2	The optimization of microwave-assisted extraction of decursin from Angelica gigas Nakai root / Gee-Dong Lee and others
3	The analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption–thermal desorption and solid phase micro-extraction techniques / Antonis Kanavouras & Ruben J. Hernandez
4	The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate / Ramasamy Ravi & Suvendu Bhattacharya
5	Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle / Sergio Carbonell, Jorge C. Oliveira & Alan L. Kelly
6	Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology / Edith M. San Juan and others
7	Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistani market / M. Nasiruddin Khan and others
8	Textural attributes of commercial biscuits. Effect of relative humidity on their quality / I. G. Mandala, C. A. Ioannou & A. E. Kostaropoulos
9	Influence of crude olive leaf juice on rat liver and kidney functions / Radwan S. Farag and others
10	Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts / Nilgun Gokturk Baydar and others
11	Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends / Laura B. Karam and others
12	Presentation and comments on EU legislation related to food industries–environment interactions: sustainable development, and protection of nature and biodiversity – genetically modified organisms / Ioannis S. Arvanitoyannis, Stefania Choreftaki & Persefoni Tserkezou
13	Presentation and comments on EU legislation related to food industries–environment interactions: organic contaminants (chemicals, pesticides, dioxins, furans, biocides and their waste management) / Ioannis S. Arvanitoyannis, Persefoni Tserkezou & Stefania Choreftaki
14	The evaluation of grape pomace distillates from selected red grape varieties / Maria Gerogiannaki-Christopoulou, Nikolaos V. Kyriakidis & Panagiotis E. Athanasopoulos
15	Slaughter stress, postmortem muscle pH and rigor development in farmed Atlantic cod (Gadus morhua L.) / Silje Kristoffersen and others