REVISTA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN: 0022-5142 Frecuencia: 12 Formato: Impresa

Tablas de contenido

22 artículos asociados

Volumen 84 Número 15 Parte 0 Año 2004

Inhibitory effects of Hibiscus sabdariffa L extract on low-density lipoprotein oxidation and anti-hyperlipidemia in fructose-fed and cholesterol-fed rats	Solicitud
Chang-Che Chen, Fen-Pi Chou, Yung-Chyan Ho, Wea-Lung Lin, Chin-Pin Wang, Erl-Shyh Kao, An-Chung Huang, Chau-Jong Wang
Pág. 1989 - 1996

Antioxidant activity of Potentilla fruticosa	Solicitud
Giedrius Miliauskas, Teris A van Beek, Petras R Venskutonis, Jozef P H Linssen, Pieter de Waard, Ernst JR Sudhölter
Pág. 1997 - 2009

Sprout inhibition of potatoes with soft-electron (low-energy electron beams)	Solicitud
Setsuko Todoriki, Toru Hayashi
Pág. 2010 - 2014

Volatile aldehyde emissions from heated cooking oils	Solicitud
Andres Fullana, Ángel A Carbonell-Barrachina, Sukh Sidhu
Pág. 2015 - 2021

Functionality of native and denatured cashew nut kernel protein isolates at isoelectric pH as a function of salt concentration	Solicitud
Pushkar Singh Bora, Vicente Queiroga Neto
Pág. 2022 - 2027

Effects of enzymes in diets with varying energy levels on growth and egg production performance of Japanese quail	Solicitud
Arumbackam V Elangovan, Asit B Mandal, Pramod K Tyagi, Praveen K Tyagi, Saroj Toppo, Tripurari S Johri
Pág. 2028 - 2034

Performance of several Cr and Yb analytical techniques applied to samples of different biological origin (digesta or faeces)	Solicitud
Fernando Vicente, Armando Sarraseca, Antonio de Vega, José A Guada
Pág. 2035 - 2040

Determination of ergosterol in paddy rice using solid phase extraction	Solicitud
George Srzednicki, John Craske, Chintana Nimmuntavin, Linda George Mantais, Saranya Wattananon
Pág. 2041 - 2046

Iberian ham headspace: odorants of intermuscular fat and differences with lean	Solicitud
Ana I Carrapiso, Carmen García
Pág. 2047 - 2051

A rapid purification procedure for cathepsin L from bovine species and production of specific antibodies	Solicitud
Miguel A Sentandreu, Laurent Aubry, Ahmed Ouali
Pág. 2052 - 2060

Characterisation and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium)	Solicitud
Catherine Nicolle, Andrée Carnat, Didier Fraisse, Jean-Louis Lamaison, Edmond Rock, Hervé Michel, Pierre Amouroux, Christian Remesy
Pág. 2061 - 2069

Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying	Solicitud
M Consuelo Díaz-Maroto, Eva Sánchez Palomo, Lucía Castro, MA González Viñas, M Soledad Pérez-Coello
Pág. 2070 - 2076

Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo	Solicitud
Luis Aleson-Carbonell, Juana Fernández-López, Esther Sendra, Estrella Sayas-Barberá, Jose A Pérez-Alvarez
Pág. 2077 - 2084

Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory Coast	Solicitud
N'Guessan Georges Amani, Alain Buléon, Alphonse Kamenan, Paul Colonna
Pág. 2085 - 2096

Differences in microbial activity of digesta from three sections of the porcine large intestine according to in vitro fermentation of carbohydrate-rich substrates	Solicitud
Eva Bauer, Barbara A Williams, Marlou W Bosch, Christina Voigt, Rainer Mosenthin, Martin WA Verstegen
Pág. 2097 - 2104

Production of fermentable media from vine-trimming wastes and bioconversion into lactic acid by Lactobacillus pentosus	Solicitud
Guadalupe Bustos, Ana Belén Moldes, José Manuel Cruz, José Manuel Domínguez
Pág. 2105 - 2112

Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace	Solicitud
Arnaud Hallier, Thierry Serot, Carole Prost
Pág. 2113 - 2122

How manufacturing processes affect the level of pesticide residues in tea	Solicitud
Chitra Sood, Shivani Jaggi, Vipin Kumar, SD Ravindranath, Adarsh Shanker
Pág. 2123 - 2127

Influence of enzymes on rheological, microstructure and quality characteristics of parotta - an unleavened Indian flat bread	Solicitud
P Prabhasankar, D Indrani, R Jyotsna, G Venkateswara Rao
Pág. 2128 - 2134

Stability, sensory quality, texture properties and nutritional value of fish oil-enriched spreadable fat	Solicitud
Wojciech Kolanowski, Franciszek Swiderski, Danuta Jaworska, Stanislaw Berger
Pág. 2135 - 2141

Stability, sensory quality, texture properties and nutritional value of fish oil-enriched spreadable fat. Wojciech Kolanowski, Franciszek Swiderski, Danuta Jaworska, Stanislaw Berger Journal of the Science of Food and Agriculture 84(15):2135-2141 (20	Solicitud
Wojciech Kolanowski, Franciszek Swiderski, Danuta Jaworska, Stanislaw Berger
Pág. 2135 - 2141

Micro-facts: the working companion for food microbiologists, 5th edn. Edited by L Curtis and R Lawley Thomas Graham House, Cambridge, 2003. 279 pp ISBN 1-904007-54-6	Solicitud
S Stringer
Pág. 2143 -