Food / Nahrung

Cover image for Food / Nahrung

February 2004

Volume 48, Issue 1

Pages 3–79

Currently known as: Molecular Nutrition & Food Research

    1. Contents: Nahrung/Food 1/2004 (pages 3–4)

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200490000

    2. Properties of wheat bran polyphenol oxidase (pages 5–8)

      Çiǧdem Soysal and Zerrin Söylemez

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300193

    3. Antimutagenic and antiradical properties of flavones from the roots of Scutellaria baicalensis Georgi (pages 9–12)

      Dorota Wożniak, Eliza Lamer-Zarawska and Adam Matkowski

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200200230

    4. Effects of extrusion variables on the properties of waxy hulless barley extrudates (pages 19–24)

      Hamit Köksel, Gy-Hyung Ryu, Arzu Basman, Hande Demiralp and Perry K. W. Ng

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300324

    5. Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower (pages 25–33)

      Ilona Schonhof, Angelika Krumbein and Bernhard Brückner

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300329

    6. Tocopherol composition of deodorization distillates and their antioxidative activity (pages 34–37)

      Malgorzata Nogala-Kalucka, Jozef Korczak, Karl-Heinz Wagner and Ibrahim Elmadfa

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300335

    7. In vitro starch digestibility changes during storage of maize flour tortillas (pages 38–42)

      Edith Agama-Acevedo, Rodolfo Rendón-Villalobos, Juscelino Tovar, Octavio Paredes-López, José Juan Islas-Hernández and Luis Arturo Bello-Pérez

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300352

    8. Characterization and physicochemical properties of some potential fibres derived from Averrhoa carambola (pages 43–46)

      Chi-Fai Chau, Chien-Hung Chen and Mao-Hsiang Lee

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300354

    9. Screening for peptides from fish and cheese inhibitory to prolyl endopeptidase (pages 53–56)

      Raymond Sørensen, Elisabeth Kildal, Leszek Stepaniak, Are Hugo Pripp and Terje Sørhaug

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300358

    10. Effects of drying process on antioxidant activity of purple carrots (pages 57–60)

      Seda Ersus Uyan, Taner Baysal, Ünal Yurdagel and Sedef Nehir El

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300373

    11. Physical evaluation of a maize-based extruded snack with curry powder (pages 61–64)

      Vassilis Christofides, Paul Ainsworth, Senol Ìbanoǧlu and Frances Gomes

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300388

    12. In vitro availability of minerals of some tropical and citrus fruits as influenced by antinutritional factors (pages 65–68)

      Inass O. Malik, Elfadil E. Babiker, Nabila E. Yousif and Abdullahi H. El Tinay

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300398

    13. Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard-type protein-polysaccharide conjugation (pages 69–72)

      Masakatsu Usui, Hiroshi Tamura, Kimiko Nakamura, Tadashi Ogawa, Mayumi Muroshita, Hiroyuki Azakami, Shin Kanuma and Akio Kato

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300423

    14. Adjunct starter properties affect characteristic features of Swiss-type cheeses (pages 73–79)

      Brigitte Weinrichter, Heinz Sollberger, Wolfgang Ginzinger, Doris Jaros and Harald Rohm

      Article first published online: 11 FEB 2004 | DOI: 10.1002/food.200300424

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