International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

February 1992

Volume 27, Issue 1

Pages 1–110

    1. Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham. (pages 1–8)

      H. J. ANDERSEN and M. A. RASMUSSEN

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01172.x

    2. Validation of a time-temperature-integrator for thermal processing of foods under pasteurization conditions (pages 21–31)

      M. HENDRICKX, Z. WENG, G. MAESMANS and P. TOBBACK

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01174.x

    3. The influence of water activity on thermal stability of horseradish peroxidase (pages 33–40)

      M. HENDRICKX, J. SARAIVA, J. LYSSENS, J. OLIVEIRA and P. TOBBACK

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01175.x

    4. Physical texture as an indicator of processing conditions for canning low-acid artichoke hearts (pages 41–48)

      MIGUEL RODRIGO, MANUEL G. GARCÍA, LOLA RAMIREZ, ANTONIO MARTÍNEZ, VICENTE GINER and JOSÉ SAFÓN

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01176.x

    5. Effect of water hardness on cooking characteristics of cowpea (Vigna unguiculata L. Walp) seeds (pages 49–55)

      STELLA G. UZOGARA, IAN D. MORTON and J. W. DANIEL

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01177.x

    6. Effect of maturity and processing on bitter compounds in Thai tangerine juice (pages 65–72)

      ATHAPOL NOOMHORM and NITTAYA KASEMSUKSAKUL

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01179.x

    7. Esterification of polyunsaturated fatty acids with lipases from different sources (pages 73–76)

      E. LIE and G. MOLIN

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01180.x

    8. A new hydroxy fatty acid from Scindapsus officinalis seed oil (pages 77–79)

      CHIRAG D. DAULATABAD and ABDURAZZAQUE M. MIRAJKAR

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01181.x

    9. Volatile flavour compounds of yoghurt (pages 87–91)

      ABDULLAH M. GAAFAR

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01183.x

    10. Importance of redfeed level, fish size and roe content to the quality of roe capelin (pages 93–98)

      J. R. BOTTA, K. M. KENNEDY, J. W. KICENIUK and J. LEGROW

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01184.x

  1. Book reviews

    1. Top of page
    2. Book reviews
    1. Book reviews (pages 99–110)

      Article first published online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1992.tb01185.x

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