International Journal of Food Science & Technology

Cover image for Vol. 43 Issue 2

February 2008

Volume 43, Issue 2

Pages 193–382

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    1. Composition, stability and acceptability of different vegetable oils used for frying peanuts (pages 193–199)

      Liliana C. Ryan, Marta G. Mestrallet, Valeria Nepote, Silvia Conci and Nelson R. Grosso

      Version of Record online: 12 DEC 2007 | DOI: 10.1111/j.1365-2621.2006.01288.x

    2. Thermal processing of prawn ‘kuruma’ in retortable pouches and aluminium cans (pages 200–207)

      Chitradurga O. Mohan, Chandraairi N. Ravishankar, Teralandur K. Srinivasa Gopal and Jagannath Bindu

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01369.x

    3. Chemical and physical hazard profile of ‘Robo’ processing – a street-vended melon snack (pages 237–242)

      Olajide P. Sobukola, Olusegun S. Awonorin, Ayodele M. Idowu and Olukayode F. Bamiro

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01424.x

    4. Content of some antinutritional factors in bean cultivars frequently consumed in Brazil (pages 243–249)

      Deusdélia T. Almeida, Ralf Greiner, Dalva M. N. Furtunado, Ivaldo N. S. Trigueiro and Maria da Purificação N. Araújo

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01426.x

    5. Development of a healthy low-fat fish sausage containing dietary fibre (pages 276–283)

      Carlos Cardoso, Rogério Mendes and Maria Leonor Nunes

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01430.x

    6. Effect of processing technology on the quality and composition of lipids of precooked chicken patties (pages 296–308)

      Matteo Bonoli, Maria Fiorenza Caboni, Maria Teresa Rodriguez-Estrada and Giovanni Lercker

      Version of Record online: 21 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01434.x

    7. Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. ‘Criollo’) infusion (pages 322–325)

      Domínguez-López Aurelio, Remondetto Gabriel Edgardo and Salvador Navarro-Galindo

      Version of Record online: 26 JUN 2007 | DOI: 10.1111/j.1365-2621.2006.01439.x

    8. Determination of selenium content in selected Pakistani foods (pages 339–345)

      Shahid Iqbal, Tasneem Gul Kazi, Muhammad Iqbal Bhanger, Mubeena Akhtar and Raja Adil Sarfraz

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01447.x

    9. Essential oil composition of commercial black tea (Camellia sinensis) (pages 346–350)

      Saima Rehman, Haq Nawaz Bhatti, Zafar Iqbal and Umer Rashid

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2006.01458.x

    10. Stability of vacuolar betaxanthin pigments in juices from Moroccan yellow Opuntia ficus indica fruits (pages 351–356)

      Hasna El Gharras, Aziz Hasib, Abderrahim Jaouad, Aziz El-bouadili and Benoît Schoefs

      Version of Record online: 24 JAN 2008 | DOI: 10.1111/j.1365-2621.2007.01536.x

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication

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