International Journal of Food Science & Technology

Cover image for Vol. 44 Issue 3

March 2009

Volume 44, Issue 3

Pages 435–656

  1. Original articles

    1. Top of page
    2. Original articles
    3. Book review
    1. Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition (pages 445–455)

      Smita Hasini. Panda, Satarupa Panda, P. Sethuraman Sivakumar and Ramesh C. Ray

      Version of Record online: 18 DEC 2008 | DOI: 10.1111/j.1365-2621.2008.01730.x

    2. Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.) (pages 456–466)

      Josep Serra Bonvehi and Francesc Ventura Coll

      Version of Record online: 11 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01742.x

    3. Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology (pages 467–475)

      Seyed H. Hosseini-Parvar, Javad Keramat, Mahdi Kadivar, Elham Khanipour and Ali Motamedzadegan

      Version of Record online: 11 SEP 2008 | DOI: 10.1111/j.1365-2621.2008.01745.x

    4. Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology (pages 476–483)

      Erika Kliemann, Karina Nunes De Simas, Edna R. Amante, Elane Schwinden Prudêncio, Reinaldo F. Teófilo, Márcia M. C. Ferreira and Renata D. M. C. Amboni

      Version of Record online: 2 DEC 2008 | DOI: 10.1111/j.1365-2621.2008.01753.x

    5. Toxicological analysis of the chronic consumption of diheptanoin and triheptanoin in rats (pages 484–492)

      T. da R. Ataíde, S. L. De Oliveira, F. M. Da Silva, L. G. C. Vitorino Filha, M. C. do N. Tavares and A. E. G. Sant’Ana

      Version of Record online: 2 DEC 2008 | DOI: 10.1111/j.1365-2621.2008.01757.x

    6. Effect of temperature and consistency on wheat dough performance (pages 493–502)

      Cristina M. Rosell and Concha Collar

      Version of Record online: 2 DEC 2008 | DOI: 10.1111/j.1365-2621.2008.01758.x

    7. Headspace-based techniques to identify the principal volatile compounds in red grape cultivars (pages 510–518)

      M. Carmen González-Mas, Luisa M. García-Riaño, Cristina Alfaro, José L. Rambla, Ana I. Padilla and Abelardo Gutierrez

      Version of Record online: 28 NOV 2008 | DOI: 10.1111/j.1365-2621.2008.01779.x

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    9. Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour (pages 525–530)

      Pierre Gélinas, Caroline Morin, Judith Frégeau Reid and Pierre Lachance

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01838.x

    10. Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies (pages 531–538)

      Karina N. De Simas, Leila do N. Vieira, Rossana Podestá, Carmen M. O. Müller, Manoela A. Vieira, Rosane C. Beber, Maurício S. Reis, Pedro L. M. Barreto, Edna R. Amante and Renata D. M. C. Amboni

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01840.x

    11. Effect of pan-frying in extra-virgin olive oil on odour profile, volatile compounds and vitamins (pages 552–559)

      Valeria Messina, Andrea Biolatto, Adriana Descalzo, Ana Sancho, Rosa Baby and Noemí Walsöe De Reca

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01844.x

    12. Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa) (pages 560–566)

      Ebiokpo Rebecca Aminigo, Lloyd Metzger and Peggy Sue Lehtola

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01846.x

    13. Effect of different extraction and precipitation methods on yield and quality of pectin (pages 574–580)

      Maurizia Seggiani, Monica Puccini, Maurizio Pierini, Samuele Giovando and Cristian Forneris

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01849.x

    14. Physicochemical and functional properties of full fat and defatted cashew kernel flours (pages 581–585)

      Arubi P. Alobo, Blessing N. Agbo and Solomon A. Ilesanmi

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01853.x

    15. Effect of sonication on orange juice quality parameters during storage (pages 586–595)

      Brijesh K. Tiwari, Colm P. O’ Donnell, Kasiviswanath Muthukumarappan and Patrick J. Cullen

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01858.x

    16. The rheological properties of ketchup as a function of different hydrocolloids and temperature (pages 596–602)

      Arash Koocheki, Amir Ghandi, Seyed M. A. Razavi, Seyed Ali Mortazavi and Todor Vasiljevic

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01868.x

    17. Analysis of key aroma components in cider from Shaanxi (China) Fuji apple (pages 610–615)

      Bangzhu Peng, Tianli Yue and Yahong Yuan

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01875.x

    18. Development and evaluation of a laboratory scale conch for chocolate production (pages 616–622)

      Andrea Bordin Schumacher, Adriano Brandelli, Erwino Wulf Schumacher, Fernanda Carrion Macedo, Luiza Pieta, Tâmmila Venzke Klug and Erna Vogt de Jong

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01877.x

    19. Evolution of monosaccharides of honey over 3 years: influence of induced granulation (pages 623–628)

      Maria Mar Cavia, Miguel Angel Fernández-Muiño, José Francisco Huidobro, Cristina Álvarez and M. Teresa Sancho

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01882.x

    20. Continuous monitoring of yoghurt fermentation using a noble metal electrode array (pages 635–640)

      Robert B. Bjorklund, Christian Magnusson, Per Mårtensson, Fredrik Winquist and Christina Krantz-Rülcker

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01886.x

    21. Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice (pages 641–645)

      Mirela Araújo De Oliveira, Geraldo Arraes Maia, Raimundo Wilane De Figueiredo, Arthur Cláudio Rodrigues De Souza, Edy Sousa De Brito and Henriette Monteiro Cordeiro De Azeredo

      Version of Record online: 4 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01888.x

  2. Book review

    1. Top of page
    2. Original articles
    3. Book review
    1. Baked Products Science, Technology and Practice (page 656)

      Charles Brennan

      Version of Record online: 28 AUG 2008 | DOI: 10.1111/j.1365-2621.2007.01655.x

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