Food Science and Technology International -- Table of Contents (April 2007, 13 [2])

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Contents: April 2007, Volume 13, No. 2 [Index by Author] Other Issues:

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H. Zhang, Z. Wang, R.-J. Yang, and S.-Y. Xu: Inactivation of Microorganisms in Cloudy Ginkgo (Ginkgo biloba Linn.) Juice by Pulsed Electric Fields
Food Science and Technology International 2007 13: 83-90. [Abstract] [PDF] [References]

J. Sun, X. Hu, G. Zhao, J. Wu, Z. Wang, F. Chen, and X. Liao: Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying
Food Science and Technology International 2007 13: 91-97. [Abstract] [PDF] [References]

C. Collar, C. Bollain, and C.M. Rosell: Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating
Food Science and Technology International 2007 13: 99-107. [Abstract] [PDF] [References]

C. Delgado-Andrade, I. Seiquer, and M.P. Navarro: Effects of Consumption of Maillard Reaction Products on Magnesium Digestibility and Tissue Distribution in Rats
Food Science and Technology International 2007 13: 109-115. [Abstract] [PDF] [References]

M. Tejada and C. De las Heras: Sensory Changes in Farmed Senegalese Sole (Solea senegalensis) During Ice Storage
Food Science and Technology International 2007 13: 117-124. [Abstract] [PDF] [References]

M. Darewicz, J. Dziuba, and P. Minkiewicz: Computational Characterisation and Identification of Peptides for in silico Detection of Potentially Celiac-Toxic Proteins
Food Science and Technology International 2007 13: 125-133. [Abstract] [PDF] [References]

A. Daza, J. Ruiz-Carrascal, A. Olivares, D. Menoyo, and C.J. Lopez-Bote: Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions
Food Science and Technology International 2007 13: 135-140. [Abstract] [PDF] [References]

E.N. Fissore, N.M. Ponce, C.A. Stortz, A.M. Rojas, and L.N. Gerschenson: Characterisation of Fiber Obtained from Pumpkin (cucumis moschata duch.) Mesocarp Through Enzymatic Treatment
Food Science and Technology International 2007 13: 141-151. [Abstract] [PDF] [References]

A. Peña-Neira, A. Cáceres, and C. Pastenes: Low Molecular Weight Phenolic and Anthocyanin Composition of Grape Skins from cv. Syrah (Vitis vinifera L.) in the Maipo Valley (Chile): Effect of Clusters Thinning and Vineyard Yield
Food Science and Technology International 2007 13: 153-158. [Abstract] [PDF] [References]

S. Navas-Carretero, A.M. Pérez-Granados, B. Sarriá, S. Schoppen, and M.P. Vaquero: Iron Bioavailability from Pate Enriched with Encapsulated Ferric Pyrophosphate or Ferrous Gluconate in Rats
Food Science and Technology International 2007 13: 159-163. [Abstract] [PDF] [References]

C.A. Ezeokonkwo: Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed
Food Science and Technology International 2007 13: 165-171. [Abstract] [PDF] [References]

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