International Journal of Food Science & Technology

Cover image for Vol. 43 Issue 10

October 2008

Volume 43, Issue 10

Pages 1729–1911

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    4. Book reviews
    1. You have free access to this content
      Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I (pages 1729–1741)

      Theodoros H. Varzakas and Ioannis S. Arvanitoyannis

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01675.x

    2. Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health (pages 1742–1753)

      Radwan S. Farag, Mostafa M. Farag, Amany M. Basuny and Rehab F. Mohammed

      Version of Record online: 12 AUG 2008 | DOI: 10.1111/j.1365-2621.2007.01679.x

    3. Effect of cold pre-treatment duration before freezing on frozen bread dough quality (pages 1759–1762)

      Yuthana Phimolsiripol, Ubonrat Siripatrawan, Vanna Tulyathan and Donald J. Cleland

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01685.x

    4. Effect of domestic cooking on the red cabbage hydrophilic antioxidants (pages 1770–1777)

      Anna Podsędek, Dorota Sosnowska, Małgorzata Redzynia and Maria Koziołkiewicz

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01697.x

    5. The effect of par-baking and frozen storage time on the quality of cup cake (pages 1778–1785)

      Mehmet Murat Karaoğlu, Halis Gürbüz Kotancilar and Kamil Emre Gerçekaslan

      Version of Record online: 25 JUL 2008 | DOI: 10.1111/j.1365-2621.2007.01698.x

    6. Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans (pages 1786–1791)

      Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski and Piotr Gębczyński

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01702.x

    7. Quality characteristics and storage stability of patties from buffalo head and heart meats (pages 1798–1806)

      Arun K. Verma, Veerappa Lakshmanan, Arun K. Das, Sanjod K. Mendiratta and Anne Sita Ram Anjaneyulu

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01707.x

    8. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties (pages 1807–1812)

      Basappa M. Naveena, Arup R. Sen, Rose P. Kingsly, Desh B. Singh and Napa Kondaiah

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01708.x

    9. Moisture sorption isotherms and thermodynamic properties of apple Fuji and garlic (pages 1824–1831)

      Mariana A. Moraes, Gabriela S. Rosa and Luiz A. A. Pinto

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01716.x

    10. Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods (pages 1832–1837)

      Yun Ping Neo, Azis Ariffin, Chin Ping Tan and Yew Ai Tan

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01717.x

    11. Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methods (pages 1838–1843)

      Giuseppina Pace Pereira Lima, Suraya Abdallah Da Rocha, Massanori Takaki, Paulo Roberto Rodrigues Ramos and Elizabeth Orika Ono

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01725.x

    12. Equilibrium moisture of kale seed (Brassica oleracea var. acephala): an alternative method for choice of the best model (pages 1844–1849)

      Marcos A. S. Barrozo, Natália C. Bego and Daniel T. Oliveira

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01728.x

    13. Effect of flavonoids on the oxidative stability of corn oil during deep frying (pages 1850–1854)

      Shahina Naz, Rahmanullah Siddiqi and Syed Asad Sayeed

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01731.x

    14. (+)-Catechin and (−)-epicatechin levels of concentrated and ready-to-drink grape juices through storage (pages 1855–1859)

      Andréa Pittelli Boiago Gollücke, Jane Cristina De Souza and Débora De Queiroz Tavares

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01733.x

    15. A comparison of antioxidant properties between artisan-made and factory-produced chocolate (pages 1866–1870)

      Rinaldo Cervellati, Emanuela Greco, Stefano Costa, Maria Clelia Guerra and Ester Speroni

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01765.x

    16. You have free access to this content
      Banana: cultivars, biotechnological approaches and genetic transformation (pages 1871–1879)

      Ioannis S. Arvanitoyannis, Athanassios G. Mavromatis, Garyfalia Grammatikaki-Avgeli and Michaela Sakellariou

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01766.x

    17. Comparative study on composition and antioxidant properties of mint and black tea extract (pages 1887–1895)

      Ekambaram Padmini, Krishnan Prema, Bose Vijaya Geetha and Munuswamy Usha Rani

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01782.x

    18. The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick (pages 1896–1900)

      Joko S. Utomo, Yaakob B. Che Man, Russly A. Rahman and Mohd. Said Saad

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01792.x

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication
    4. Book reviews
    1. Fluid dynamic gauging studies of swelling behaviour of whey protein gels in NaOH/NaCl solutions (pages 1901–1907)

      Pradeepta K. Sahoo, Y.M. John Chew, Ruben Mercadé-Prieto, D. Ian Wilson and Xiao W. Dai

      Version of Record online: 10 SEP 2008 | DOI: 10.1111/j.1365-2621.2007.01689.x

  3. Book reviews

    1. Top of page
    2. Original articles
    3. Short communication
    4. Book reviews
    1. Modifying lipids for use in food (pages 1908–1909)

      Paul Wassell

      Version of Record online: 21 DEC 2007 | DOI: 10.1111/j.1365-2621.2007.01584.x

    2. Bakery Products Science and Technology (pages 1910–1911)

      Narpinder Singh

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2007.01653.x

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