Food Science and Technology International -- Table of Contents (August 1 2006, 12 [4])

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Contents: August 1 2006, Volume 12, No. 4 [Index by Author] Other Issues:

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A. Hernández Gómez, J. Wang, and A. García Pereira: Firmness of Mandarin at Different Picking Dates
Food Science and Technology International 2006 12: 273-279. [Abstract] [PDF] [References]

J. F. Haro, C. Martínez, G. Ros, and M. L. Vidal: Note: Stability of Calcium Bioaccessibility and Sensory Parameters During the Storage of Fortified Juices
Food Science and Technology International 2006 12: 281-285. [Abstract] [PDF] [References]

D. Djenane, L. Martínez, A. Sánchez-Escalante, L. Montañés, D. Blanco, J. Yangüela, J. A. Beltrán, and P. Roncalés: Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures
Food Science and Technology International 2006 12: 287-295. [Abstract] [PDF] [References]

N. Khatoon and J. Prakash: Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties
Food Science and Technology International 2006 12: 297-305. [Abstract] [PDF] [References]

Y. Deng, Y. Wu, Y. F. Li, M. D. Yang, C. B. Shi, and C. J. Zheng: Effects of High O₂ Pretreatment and Gibberellic Acid on Sensorial Quality and Storability of Table Grapes
Food Science and Technology International 2006 12: 307-313. [Abstract] [PDF] [References]

M. Blasco, J. V. García-Pérez, J. Bon, J. E. Carreres, and A. Mulet: Effect of Blanching and Air Flow Rate on Turmeric Drying
Food Science and Technology International 2006 12: 315-323. [Abstract] [PDF] [References]

H. Ghalfi, P. Kouakou, M. Duroy, A. Daoudi, N. Benkerroum, and P. Thonart: Antilisterial Bacteriocin-producing Strain of Lactobacillus curvatus CWBI-B28 as a Preservative Culture in Bacon Meat and Influence of Fat and Nitrites on Bacteriocins Production and Activity
Food Science and Technology International 2006 12: 325-333. [Abstract] [PDF] [References]

T. Nagai, N. Suzuki, and T. Nagashima: Antioxidative Activities and Angiotensin I-converting Enzyme Inhibitory Activities of Enzymatic Hydrolysates from Commercial Kamaboko Type Samples
Food Science and Technology International 2006 12: 335-346. [Abstract] [PDF] [References]

S. H. Park, H. S. Ryu, G. P. Hong, and S. G. Min: Physical Properties of Frozen Pork Thawed by High Pressure Assisted Thawing Process
Food Science and Technology International 2006 12: 347-352. [Abstract] [PDF] [References]

S. Marín, A. J. Ramos, D. Cuevas, and V. Sanchis: Fusarium verticillioides andFusarium graminearum Infection and Fumonisin B₁ and Zearalenone Accumulation in Resveratrol-treated Corn
Food Science and Technology International 2006 12: 353-359. [Abstract] [PDF] [References]

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