International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

February 2001

Volume 36, Issue 2

Pages 117–228

  1. Review Article

    1. Top of page
    2. Review Article
    3. Original Articles
    4. Short Communication
    5. Letters to the Editor
    6. Book Reviews
    1. A review on microwave baking of foods (pages 117–127)

      Gülüm Sumnu

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00479.x

  2. Original Articles

    1. Top of page
    2. Review Article
    3. Original Articles
    4. Short Communication
    5. Letters to the Editor
    6. Book Reviews
    1. Monitoring the fermentation of the traditional Bulgarian beverage boza (pages 129–134)

      Velitchka Gotcheva, Severino S. Pandiella, Angel Angelov, Zlatka Roshkova and Colin Webb

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00429.x

    2. Optimization of a spray drying process for flaxseed gum (pages 135–143)

      B. Dave Oomah and G. Mazza

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00442.x

    3. Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation (pages 145–151)

      Elena Arena, Biagio Fallico and Emanuele Maccarone

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00436.x

    4. Biogenic amines during ripening in ‘Semicotto Caprino’ cheese: role of enterococci (pages 153–160)

      Fernanda Galgano, Giovanna Suzzi, Fabio Favati, Marisa Caruso, Maria Martuscelli, Fausto Gardini and Giovanni Salzano

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00443.x

    5. A magnetic resonance study of water uptake in whole barley kernels (pages 161–168)

      Marco L. H. Gruwel, Brock Chatson, Xiang S. Yin and Suzanne Abrams

      Version of Record online: 22 JUL 2009 | DOI: 10.1046/j.1365-2621.2001.00445.x

    6. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese (pages 169–177)

      Kayanush J. Aryana and Zahur U. Haque

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00446.x

    7. Behaviour of green beans during the immersion chilling and freezing (pages 179–187)

      Jean-Marc Chourot, Jessy Lauwers, Nina Massoji and Tiphaine Lucas

      Version of Record online: 22 JUL 2009 | DOI: 10.1111/j.1365-2621.2001.00448_36_2.x

    8. Microbial, chemical and rheological properties of laban (cultured milk) (pages 199–205)

      Nejib Guizani, Stefan Kasapis and Mohammed Al-Ruzeiki

      Version of Record online: 22 JUL 2009 | DOI: 10.1111/j.1365-2621.2001.00451_36_2.x

    9. Acceleration of the drying rates of paprika fruit with drying oil and cutting (pages 207–214)

      Mayuree Krajayklang, Andreas Klieber and Peter R. Dry

      Version of Record online: 22 JUL 2009 | DOI: 10.1111/j.1365-2621.2001.00452_36_2.x

  3. Short Communication

    1. Top of page
    2. Review Article
    3. Original Articles
    4. Short Communication
    5. Letters to the Editor
    6. Book Reviews
    1. Pasting characteristics of maize/phane blends (pages 215–217)

      Ernest K. Collison, Sisai Mpuchane, Joseph Allotey and Berhanu A. Gashe

      Version of Record online: 22 JUL 2009 | DOI: 10.1111/j.1365-2621.2001.00449_36_2.x

  4. Letters to the Editor

    1. Top of page
    2. Review Article
    3. Original Articles
    4. Short Communication
    5. Letters to the Editor
    6. Book Reviews
    1. Letter to the Editor (pages 219–220)

      Eva Garcia-Vazquez

      Version of Record online: 20 DEC 2001 | DOI: 10.1046/j.1365-2621.2001.00271.x

    2. Author's reply (pages 220–221)

      Teresa García Lacarra

      Version of Record online: 20 DEC 2001 | DOI: 10.1046/j.1365-2621.2001.00480.x

  5. Book Reviews

    1. Top of page
    2. Review Article
    3. Original Articles
    4. Short Communication
    5. Letters to the Editor
    6. Book Reviews
    1. Food Emulsions: Principles, Practice, and Techniques (pages 223–224)

      P. A. Williams

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00459.x

    2. Food Emulslons and Foams: Interfaces, Interactions and Stability (page 223)

      Peter A. Williams

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00458.x

    3. Antioxidant Food Supplements in Human Health (pages 224–226)

      David P. Richardson

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00461.x

    4. Handbook of Probiotics (page 224)

      Roy Fuller

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00460.x

    5. Handbook of Food Preservation (pages 226–227)

      Vivian M. Dillon

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00462.x

    6. Environmental Contaminants in Food (pages 227–228)

      Tom Coultate

      Version of Record online: 9 OCT 2008 | DOI: 10.1046/j.1365-2621.2001.00463.x

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