International Journal of Food Science & Technology

Cover image for Vol. 46 Issue 12

December 2011

Volume 46, Issue 12

Pages 2447–2675

  1. Review article

    1. Top of page
    2. Review article
    3. Original articles
  2. Original articles

    1. Top of page
    2. Review article
    3. Original articles
    1. Antioxidant activity of bigeye tuna (Thunnus obesus) head protein hydrolysate prepared with Alcalase (pages 2460–2466)

      Ping Yang, Hongqiao Ke, Pengzhi Hong, Shaokui Zeng and Wenhong Cao

      Version of Record online: 7 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02768.x

    2. Optimising drying parameters to maximise omega-3 essential fatty acid yields in striped weakfish (Cynoscion striatus) industry waste (pages 2475–2481)

      Ana Carolina de Aguiar, Jesuí Vergílio Visentainer and Julian Martínez

      Version of Record online: 15 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02770.x

    3. Antioxidant capacities vary substantially among cultivars of rabbiteye blueberry (Vaccinium ashei Reade) (pages 2482–2490)

      Shiow Y. Wang, Hangjun Chen and Mark K. Ehlenfeldt

      Version of Record online: 15 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02771.x

    4. Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans (pages 2513–2519)

      Ji Hye Lee, Ji Kyeong Jeon, Seong Gyu Kim, Sae Hun Kim, Taehoon Chun and Jee-Young Imm

      Version of Record online: 15 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02775.x

    5. Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus (pages 2538–2543)

      Young R. Kim, Ramesh R. Yettella, Young S. Kim, Cyrus K. Hah, Cherl W. Park, Yeong L. Ha, Jeong O. Kim and David B. Min

      Version of Record online: 15 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02778.x

    6. Preference ranking of colour in raw and cooked shrimps (pages 2558–2561)

      Jane Parisenti, Luiz H. Beirão, Vera L. C. G. Tramonte, Fabiana Ourique, Camila C. da Silveira Brito and Caroline Camila Moreira

      Version of Record online: 20 SEP 2011 | DOI: 10.1111/j.1365-2621.2011.02781.x

    7. Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling (pages 2562–2568)

      Om Prakash Chauhan, Pakalpati Srinivas Raju, Narasimhamurthy Ravi, Nagraj Roopa and Amarinder Singh Bawa

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02783.x

    8. Prediction of red wine colour and phenolic parameters from the analysis of its grape extract (pages 2569–2575)

      Sandra Fragoso, Josep Guasch, Laura Aceña, Montserrat Mestres and Olga Busto

      Version of Record online: 27 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02784.x

    9. Modelling of virgin olive oil extraction using response surface methodology (pages 2576–2583)

      Francisco Espínola, Manuel Moya, Diego G. Fernández and Eulogio Castro

      Version of Record online: 10 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02786.x

    10. Relationship between physicochemical and rheological properties of starches from Indian wheat lines (pages 2584–2590)

      Khetan Shevkani, Narpinder Singh, Sandeep Singh, Arvind Kumar Ahlawat and Anju Mahendru Singh

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02787.x

    11. The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients (pages 2591–2597)

      Leidi D. Preichardt, Claire T. Vendruscolo, Márcia A. Gularte and Angelita da S. Moreira

      Version of Record online: 10 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02788.x

    12. Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage (pages 2598–2602)

      Gülsün Özyurt, Ebru Kafkas and Miray Etyemez

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02789.x

    13. The initial stage of high-pressure induced β-lactoglobulin aggregation: the long-run simulation (pages 2603–2610)

      Gennadiy Reznikov, Albert Baars and Antonio Delgado

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02790.x

    14. Application of hazard analysis critical control points system for the control of aflatoxins in the Brazilian groundnut-based food industry (pages 2611–2618)

      Krischina A. Toregeani-Mendes, Carla C. Arroteia, Carlos Kemmelmeier, Valdecir A. Dalpasquale, Érika Bando, Alexandre F. Alves, Odair J. Marques, Paula Nishiyama, Simone A.G. Mossini and Miguel Machinski Jr

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02791.x

    15. Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme) (pages 2619–2627)

      Mohsen Gavahian, Asgar Farahnaky, Mahsa Majzoobi, Katayoun Javidnia, Mohammad Jamal Saharkhiz and Gholamreza Mesbahi

      Version of Record online: 4 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02792.x

    16. Effect of debranching and heat-moisture treatment on the properties of Thai rice flours (pages 2628–2633)

      Prajongwate Satmalee and Junko Matsuki

      Version of Record online: 10 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02793.x

    17. Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition (pages 2648–2655)

      Patricia R. Quiroga, Cecilia G. Riveros, Julio A. Zygadlo, Nelson R. Grosso and Valeria Nepote

      Version of Record online: 10 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02796.x

    18. Effect of plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham (pages 2656–2662)

      Guillaume Mairesse, Marion Benet, Karine Méteau, Hervé Juin, Denys Durand and Jacques Mourot

      Version of Record online: 14 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02797.x

    19. Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake (pages 2663–2668)

      Kwang Y. Lee, Seung Y. Park and Hyeon G. Lee

      Version of Record online: 14 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02798.x

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