International Journal of Food Science & Technology

Cover image for Vol. 42 Issue 5

May 2007

Volume 42, Issue 5

Pages 503–628

  1. Review

    1. Top of page
    2. Review
    3. Original articles
    1. Food applications of trans fatty acid substitutes (pages 503–517)

      Paul Wassell and Niall W. G. Young

      Version of Record online: 16 APR 2007 | DOI: 10.1111/j.1365-2621.2007.01571.x

  2. Original articles

    1. Top of page
    2. Review
    3. Original articles
    1. Effect of storage on the gel-forming properties of yam-containing surimi gels (pages 518–522)

      Yun-Chin Chung, Been-Huang Chiang, Pei-Chun Chen, Po-Chun Huang and Cheng-Kuang Hsu

      Version of Record online: 20 FEB 2007 | DOI: 10.1111/j.1365-2621.2005.01146.x

    2. Differentiation of young red wines obtained in a warm climate region (pages 523–527)

      Ana Viviani, Juan Moreno and Rafael A. Peinado

      Version of Record online: 27 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01240.x

    3. Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology (pages 535–542)

      Hamtah Yusnita, Wan M. Wan Aida, Mohamad Y. Maskat and Abdullah Aminah

      Version of Record online: 9 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01262.x

    4. Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese (pages 556–561)

      Francisco Prados, Antonio Pino and José Fernández-Salguero

      Version of Record online: 20 FEB 2007 | DOI: 10.1111/j.1365-2621.2006.01271.x

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    6. Electrodialysis for lactate removal in the production of the dairy starter culture Lactococcus lactis NZ133 (pages 567–572)

      Mallika Boonmee, Noppol Leksawasdi, Wallace Bridge and Peter L. Rogers

      Version of Record online: 16 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01276.x

    7. Effect of particle size and drying temperature on drying rate and oil extracted yields of Buccholzia coriacea (MVAN) and Butyrospermum parkii ENGL (pages 573–578)

      César Kapseu, Divine Nde Bup, Clergé Tchiegang, Charles Fon Abi, Fernand Broto and Michel Parmentier

      Version of Record online: 16 APR 2007 | DOI: 10.1111/j.1365-2621.2006.01277.x

    8. Quality of chungkukjangs prepared with various Bacillus strains (pages 587–592)

      Myung Ye Lee, Hong Kyoon No, Soon Dong Kim and Witoon Prinyawiwatkul

      Version of Record online: 16 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01279.x

    9. Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties (pages 601–608)

      Susana Marmesat, Eliana Rodrigues, Joaquín Velasco and Carmen Dobarganes

      Version of Record online: 16 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01284.x

    10. CaCl2, CuSO4 and AlCl3 & NaHCO3 as possible pectin precipitants in sugar juice clarification (pages 609–614)

      Ljubinko Lević, Miodrag Tekić, Mirjana Djurić and Tatjana Kuljanin

      Version of Record online: 16 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01290.x

    11. Survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in milk (pages 615–619)

      Sharareh Hekmat and Gregor Reid

      Version of Record online: 16 MAR 2007 | DOI: 10.1111/j.1365-2621.2006.01292.x

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