Food Science and Technology International -- Table of Contents (June 2007, 13 [3])

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Contents: June 2007, Volume 13, No. 3 [Index by Author] Other Issues:

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F. Artés, P.A. Gómez, and F. Artés-Hernández: Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
Food Science and Technology International 2007 13: 177-188. [Abstract] [PDF] [References]

I. Batista, C. Pires, and R. Nelhas: Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation
Food Science and Technology International 2007 13: 189-194. [Abstract] [PDF] [References]

G.A. Jourdan, C.P.Z. Noreña, and A. Brandelli: Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)
Food Science and Technology International 2007 13: 195-198. [Abstract] [PDF] [References]

A. Fuentes, I. Fernández-Segovia, J.A. Serra, and J.M. Barat: Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass
Food Science and Technology International 2007 13: 199-205. [Abstract] [PDF] [References]

C.W.P. Carvalho, C.I. Onwulata, and P.M. Tomasula: Rheological Properties of Starch and Whey Protein Isolate Gels
Food Science and Technology International 2007 13: 207-216. [Abstract] [PDF] [References]

H. Yalçin and S. Tasdemir: Fuzzy Expert System Approach for Determination of ${alpha}$ -Linolenic Acid Content of Eggs Obtained from Hens by Dietary Flaxseed
Food Science and Technology International 2007 13: 217-223. [Abstract] [PDF] [References]

J. Telis-Romero, D. Cantú-Lozano, V.R.N. Telis, and A.L. Gabas: Thermal Evaporation: Representation of Rise in Boiling Point of Grapefruit Juice
Food Science and Technology International 2007 13: 225-229. [Abstract] [PDF] [References]

P.C. Corrêa, A.L.D. Goneli, C. Jaren, D.M. Ribeiro, and O. Resende: Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls
Food Science and Technology International 2007 13: 231-238. [Abstract] [PDF] [References]

L.-Y. Liu, K.-L. Wu, Y.-W. Jen, and M.-H. Yang: Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality
Food Science and Technology International 2007 13: 239-244. [Abstract] [PDF] [References]

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