Food Science and Technology International -- Table of Contents (December 2007, 13 [6])

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Contents: December 2007, Volume 13, No. 6 [Index by Author] Other Issues:

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M. Dziuba and M. Darewicz: Food Proteins as Precursors of Bioactive Peptides — Classification Into Families
Food Science and Technology International 2007 13: 393-404. [Abstract] [PDF] [References]

M. Masmoudi, S. Besbes, C. Blecker, and H. Attia: Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products
Food Science and Technology International 2007 13: 405-412. [Abstract] [PDF] [References]

F.N. Salta, A. Mylona, A. Chiou, G. Boskou, and N.K. Andrikopoulos: Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract
Food Science and Technology International 2007 13: 413-421. [Abstract] [PDF] [References]

Dayun Zhao, Jian Tang, and Xiaolin Ding: Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle
Food Science and Technology International 2007 13: 423-435. [Abstract] [PDF] [References]

D. Akal, K. Kahveci, and A. Cihan: Mathematical Modelling of Drying of Rough Rice in Stacks
Food Science and Technology International 2007 13: 437-445. [Abstract] [PDF] [References]

P.F. Cavagnaro, M.M. Sance, and C.R. Galmarini: Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception
Food Science and Technology International 2007 13: 447-453. [Abstract] [PDF] [References]

R.K. Gupta, Alka Sharma, and R. Sharma: Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology
Food Science and Technology International 2007 13: 455-460. [Abstract] [PDF] [References]

P. Sceni and J.R. Wagner: Study on Sodium Caseinate Foam Stability by Multiple Light Scattering
Food Science and Technology International 2007 13: 461-468. [Abstract] [PDF] [References]

N.-F. Wang, Y.-H. Shi, J. Sun, and G.-W. Le: Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food
Food Science and Technology International 2007 13: 469-475. [Abstract] [PDF] [References]

O. Martinez, J. Salmerón, M.D. Guillén, and C. Casas: Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage
Food Science and Technology International 2007 13: 477-484. [Abstract] [PDF] [References]

M.R. Ramirez and R. Cava: Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian x Duroc Genotypes on Dry-cured Meat Products Quality
Food Science and Technology International 2007 13: 485-495. [Abstract] [PDF] [References]

L. Zacarías and F. Alférez: Regulation by Carbon Dioxide of Wound-induced Ethylene Biosynthesis in the Peel of Citrus Fruit
Food Science and Technology International 2007 13: 497-504. [Abstract] [PDF] [References]

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