Journal of the Science of Food and Agriculture

© 2012 Society of Chemical Industry

Cover image for Journal of the Science of Food and Agriculture

December 2000

Volume 80, Issue 15

Pages 2165–2240

  1. Reviews

    1. Top of page
    2. Reviews
    3. Papers
    1. And what would you like for lunch Dr Frankenstein? The food supply chain: past history and future visions (pages 2165–2168)

      Peter J Lillford and Robert Howker

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2165::AID-JSFA764>3.0.CO;2-H

  2. Papers

    1. Top of page
    2. Reviews
    3. Papers
    1. Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots (pages 2169–2175)

      Pradeep Singh Negi and Susanta Kumar Roy

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2169::AID-JSFA762>3.0.CO;2-J

    2. Influence of the hydrolysis process on the biological activities of protein hydrolysates from cod (Gadus morhua) muscle (pages 2176–2180)

      Rozenn Ravallec-Plé, Laura Gilmartin, Alain Van Wormhoudt and Yves Le Gal

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2176::AID-JSFA763>3.0.CO;2-G

    3. Sensory and textural changes in maturing Omani dates (pages 2181–2185)

      Robert M Myhara, Ahmed Al-Alawi, John Karkalas and Mark S Taylor

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2181::AID-JSFA765>3.0.CO;2-C

    4. The effect of inoculation and additives on D(−)- and L(+)-lactic acid production and fermentation quality of guineagrass (Panicum maximum Jacq) silage (pages 2186–2189)

      J G Zhang, O Tanaka, R Uegaki, Y Cai and R Kobayashi

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2186::AID-JSFA767>3.0.CO;2-1

    5. Virgin olive oil differentiation in relation to extraction methodologies (pages 2190–2195)

      F Angerosa, R Mostallino, C Basti, R Vito and A Serraiocco

      Article first published online: 6 OCT 2000 | DOI: 10.1002/1097-0010(200012)80:15<2190::AID-JSFA770>3.0.CO;2-O

    6. The measurement of the glass transition temperature of sucrose and maltose solutions with added NaCl (pages 2196–2202)

      Paul A Kilmartin, David S Reid and Irene Samson

      Article first published online: 3 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2196::AID-JSFA772>3.0.CO;2-C

    7. Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage (pages 2203–2208)

      B Zanoni, E Pagliarini and R Foschino

      Article first published online: 9 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2203::AID-JSFA775>3.0.CO;2-W

    8. Reduction efficiency of the neurotoxin β-ODAP in low-toxin varieties of Lathyrus sativus seeds by solid state fermentation with Aspergillus oryzae and Rhizopus microsporus var chinensis (pages 2209–2215)

      Yu-Haey Kuo, Hwei-Ming Bau, Pascale Rozan, Bishan Chowdhury and Fernand Lambein

      Article first published online: 3 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2209::AID-JSFA773>3.0.CO;2-W

    9. Effect of chemical conditioning on the milling of high-tannin sorghum (pages 2216–2222)

      Trust Beta, Lloyd W Rooney and John R N Taylor

      Article first published online: 3 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2216::AID-JSFA766>3.0.CO;2-O

    10. The effects of sorghum proanthocyanidins on digestive enzyme activity in vitro and in the digestive tract of chicken (pages 2223–2231)

      Bethule Nyamambi, Lindela R Ndlovu, John S Read and Jess D Reed

      Article first published online: 3 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2223::AID-JSFA768>3.0.CO;2-I

    11. Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand (pages 2232–2240)

      Janette M Busch, Chancherdchai Sangketkit, Geoffrey P Savage, Richard J Martin, Stephan Halloy and Bas Deo

      Article first published online: 6 NOV 2000 | DOI: 10.1002/1097-0010(200012)80:15<2232::AID-JSFA785>3.0.CO;2-N

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