International Journal of Food Science & Technology

Cover image for Vol. 42 Issue 4

April 2007

Volume 42, Issue 4

Pages 385–501

  1. Review

    1. Top of page
    2. Review
    3. Original articles
    1. Detection of Cryptosporidium parvum in lettuce (pages 385–393)

      John E. Moore, Beverley Cherie Millar, Fiona Kenny, Colm J. Lowery, LiHua Xiao, Juluri R. Rao, Vera Nicholson, Miyuki Watabe, Neville Heaney, Olaf Sunnotel, Kieran McCorry, Paul J. Rooney, William J. Snelling and James S. G. Dooley

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01235.x

  2. Original articles

    1. Top of page
    2. Review
    3. Original articles
    1. Development of sea buckthorn mixed fruit jelly (pages 403–410)

      Meenakshisundaram Selvamuthukumaran, Farhath Khanum and Amarinda Singh Bawa

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01233.x

    2. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridisation system (pages 411–419)

      Eun Y. Ann, Younghoon Kim, Sejong Oh, Jee-Young Imm, Dong-Jun Park, Kyoung S. Han and Sae H. Kim

      Version of Record online: 26 MAR 2007 | DOI: 10.1111/j.1365-2621.2007.01236.x

    3. Improvement of home-made maize tortilla with soybean (pages 420–426)

      Veronica A. Obatolu, Okoruwa Augustine and J.E. Iken

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01242.x

    4. Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk (pages 427–433)

      Michele Faccia, Giuseppe Gambacorta, Francesco Caponio, Sandra Pati and Aldo Di Luccia

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01247.x

    5. The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue (pages 434–440)

      M. Shahidul Islam, Noriyuki Igura, Mitsuya Shimoda and Isao Hayakawa

      Version of Record online: 20 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01251.x

    6. Effect of vacuum and relaxation periods and solution concentration on the osmotic dehydration of apples (pages 441–447)

      Sabrina Silva Paes, Gustavo Beulke Stringari and João Borges Laurindo

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01255.x

    7. Effect of cassava varieties on the sorption isotherm of tapioca grits (pages 448–452)

      Abdur Rasaq Adebowale, Lateef Sanni, Samuel Awonorin, Isaac Daniel and Ayoade Kuye

      Version of Record online: 26 MAR 2007 | DOI: 10.1111/j.1365-2621.2007.01261.x

    8. Use of dairy proteins in lean poultry meat batters – a comparative study (pages 453–458)

      Shai Barbut and Valerie Choy

      Version of Record online: 26 MAR 2007 | DOI: 10.1111/j.1365-2621.2007.01263.x

    9. Nutritional quality of protein-enriched mumu– a traditional cereal food product (pages 476–481)

      Emmanuel K. Ingbian and Gabriel O. Adegoke

      Version of Record online: 26 MAR 2007 | DOI: 10.1111/j.1365-2621.2007.01229.x

SEARCH

SEARCH BY CITATION