International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

May 2000

Volume 35, Issue 3

Pages 257–360

  1. Original Articles

    1. Top of page
    2. Original Articles
    3. Book Reviews
    1. Degradation of anthocyanins from blood orange juices (pages 275–283)

      Boubaker Krifi, and Maurice Metche

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00330.x

    2. The influence of starch pore characteristics on pasting behaviour (pages 285–291)

      Teresa Fortuna, Renata Januszewska, Lesław Juszczak, Andrzej Kielski and Mieczysław Pałasiński

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00368.x

    3. The extension of the shelf-life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration (pages 293–303)

      Bruno Fabiano, Patriza Perego, Renato Pastorino and Marco Del Borghi

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00336.x

    4. Pretreatment of pigeonpea grain for improvement of dehulling characteristics (pages 305–313)

      Prabhakar S. Phirke and Nivrutti G. Bhole

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00369.x

    5. Non-linear effects in moisture adsorption by chocolate (pages 323–329)

      Antonio C. B. Antunes and Leila J. Antunes

      Article first published online: 18 APR 2007 | DOI: 10.1046/j.1365-2621.2000.00363.x

    6. Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars (pages 331–340)

      Bert E. Verlinden, Dogan Yuksel, Mohammad Baheri, Josse De Baerdemaeker and Cees Van Dijk

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00391.x

  2. Book Reviews

    1. Top of page
    2. Original Articles
    3. Book Reviews
    1. Gums and Stabilisers for the Food Industry, 9 (pages 351–352)

      Peter R. Ellis

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00277.x

    2. Nutrition and Chemical Toxicity (pages 352–353)

      Ann F. Walker

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00293.x

    3. Combination Processes for Food Irradiation (page 354)

      David Kilcast

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00294.x

    4. Mycotoxins in Agriculture and Food Safety (pages 354–355)

      Maurice O. Moss

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00295.x

    5. Ensuring Safe Food from Production to Consumption (page 356)

      Martin Adams

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00351.x

    6. HACCP Users' Manual (pages 357–359)

      Martin Adams

      Article first published online: 25 DEC 2001 | DOI: 10.1046/j.1365-2621.2000.00352.x

SEARCH

SEARCH BY CITATION