Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số 08, 2006

Mục lục:

STT	Nội dung
1	The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas / Nicole S. Affrifah, Manjeet S. Chinnan
2	Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree / Andreja Rajkovic and others
3	Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods / Gefu Wang-Pruski
4	Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle / Marıa Monagas and others
5	Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina / Valeria Nepote, Marta G. Mestrallet & Nelson R. Grosso
6	The influence of a (1 - 3)(1 - 4)-β- D -glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta / Louise Cleary & Charles Brennan
7	Physico-chemical characteristics and total quality of five date varieties grown in the United Arab Emirates / Baraem Ismail and others
8	Development of a dipstick enzyme-linked immunosorbent assay for the organophosphorus insecticide parathion-methyl / Min Jung Kim and others
9	Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas / Maria K. S. De Oliveira and others
10	Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling / Qiaofen Cheng & Da-Wen Sun
11	Characterisation of ice cream containing flaxseed oil / Kelvin K.T. Goh, Aiqian Ye & Nicola Dale
12	The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages / Silvina Andres, Noemı Zaritzky & Alicia Califano
13	Improving the nutritional quality and maintaining consumption quality of akara using curdlan and composite flour / Minerva A. Plahar, Yen-Con Hung & Kay H. McWatters
14	Productions and monomer compositions of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from traditional home-made yoghurts and raw milk / Belma Aslim, Yavuz Beyatli & Zehra Nur Yuksekdag
15	Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels / Sara Bayarri and others
16	Lack of transmission of foodborne and food-poisoning pathogens across packaging materials employed in retail butchers’ shops / John E. Moore & B. Cherie Millar