Food Science and Technology International -- Table of Contents (October 1 2006, 12 [5])

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Contents: October 1 2006, Volume 12, No. 5 [Index by Author] Other Issues:

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J. Haddad, M. Muzquiz, and K. Allaf: Treatment of Lupin Seed Using the Instantaneous Controlled Pressure Drop Technology to Reduce Alkaloid Content
Food Science and Technology International 2006 12: 365-370. [Abstract] [PDF] [References]

Shuang-li Xiong, Zheng-yu Jin, and An-lin Li: Bioactive Composition of Pig Laryngeal Cartilage Extracts and Their Free Radical-scavenging Activity
Food Science and Technology International 2006 12: 371-377. [Abstract] [PDF] [References]

E. Miquel, J. A. Gómez, A. Alegría, R. Barberá, R. Farré, and I. Recio: Identification of Casein Phosphopeptides in ß-casein and Commercial Hydrolysed Casein by Mass Spectrometry
Food Science and Technology International 2006 12: 379-384. [Abstract] [PDF] [References]

S. Silva, L. Gomes, F. Leitão, A. V. Coelho, and L. Vilas Boas: Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves
Food Science and Technology International 2006 12: 385-395. [Abstract] [PDF] [References]

F. Sampedro, D. Rodrigo, A. Martínez, G. V. Barbosa-Cánovas, and M. Rodrigo: Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives
Food Science and Technology International 2006 12: 397-405. [Abstract] [PDF] [References]

S. Cheikh-Rouhou, B. Hentati, S. Besbes, C. Blecker, C. Deroanne, and H. Attia: Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia
Food Science and Technology International 2006 12: 407-415. [Abstract] [PDF] [References]

J. Val, M. A. Gracia, A. Blanco, E. Monge, and M. Pérez: Polypeptide Pattern of Apple Tissues Affected by Calcium-related Physiopathologies
Food Science and Technology International 2006 12: 417-421. [Abstract] [PDF] [References]

Z. Tarakci and E. Kucukoner: Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese
Food Science and Technology International 2006 12: 423-428. [Abstract] [PDF] [References]

M. A. Oliver, J. Polo, N. Panella, J. Arnau, M. Contreras, S. Morera, J. Ruiz, and M. Gil: Effect of Natural Stabilised Pork Haem Pigment on the Colour, Colour Stability and Texture of Cooked Hams from Pale, Soft and Exudative Meat
Food Science and Technology International 2006 12: 429-435. [Abstract] [PDF] [References]

A. P. Candan, J. Graell, C. Crisosto, and C. Larrigaudière: Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene
Food Science and Technology International 2006 12: 437-443. [Abstract] [PDF] [References]

M. Sivertsvik and S. Birkeland: Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)
Food Science and Technology International 2006 12: 445-454. [Abstract] [PDF] [References]

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