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ScienceDirect - Food Chemistry, Volume 101, Issue 3, Pages 877-1318 (2007)

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Volumes 101 - 102 (2007)

Volume 102, Issue 2pp. 435-550 (2007)EFFoST 2005 Annual Meeting: Innovations in traditional foods

Volume 102, Issue 1pp. 1-434 (2007)

Volume 101, Issue 4pp. 1319-1768 (2007)

Volume 101, Issue 3pp. 877-1318 (2007)

Volume 101, Issue 2pp. 439-876 (2007)

Volume 101, Issue 1pp. 1-438 (2007)

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Volume 101, Issue 3, Pages 877-1318 (2007)

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articles 1 - 63

1. Editorial Board / Aims & Scope EDITORIAL BOARDPage CO2 PDF (70 K) |

To Purchase and Download the Full Article, Click PDF

2. Chemical composition of volatiles from coconut sap (neera) and effect of processing ARTICLEPages 877-880 Babasaheb Bhaskarrao Borse, Lingamallu Jagan Mohan Rao, Kulathooran Ramalakshmi and Bashyam RaghavanAbstract | Full Text + Links | PDF (100 K) |


3. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation ARTICLEPages 881-893 Silvia Prez-Magario, Montserrat Snchez-Iglesias, Miriam Ortega-Heras, Carlos Gonzlez-Huerta and M Luisa Gonzlez-SanjosAbstract | Full Text + Links | PDF (255 K) |


4. Reduction of cyanide content of cassava flour in Mozambique by the wetting method ARTICLEPages 894-897 Arnaldo Cumbana, Estevao Mirione, Julie Cliff and J. Howard BradburyAbstract | Full Text + Links | PDF (100 K) |


5. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries ARTICLEPages 898-906 Jelena Stojanovic and Juan L. SilvaAbstract | Full Text + Links | PDF (192 K) |



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6. Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters ARTICLEPages 907-911 lyas elik, Yusuf Ylmaz, Fatma Ik and zlem stnAbstract | Full Text + Links | PDF (122 K) |


7. Cytoprotective effect of a bilberry extract against oxidative damage of rat hepatocytes ARTICLEPages 912-917 Kateina Valentov, Jitka Ulrichov, Ladislav Cvak and Vilm imnekAbstract | Full Text + Links | PDF (134 K) |


8. Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment ARTICLEPages 918-923 Rosa Doblado, Juana Fras and Concepcin Vidal-ValverdeAbstract | Full Text + Links | PDF (229 K) |


9. Fatty acid and salt contents of snacks in the Cretan and Cypriot market: A child and adolescent dietary hazard ARTICLEPages 924-931 C.I. Vardavas, S. Yiannopoulos, M. Kiriakakis, E. Poulli and A. KafatosAbstract | Full Text + Links | PDF (154 K) |


10. Non-volatile taste components of various broth cubes ARTICLEPages 932-937 Pei-Dih Chiang, Chih-Tai Yen and Jeng-Leun MauAbstract | Full Text + Links | PDF (126 K) |



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11. Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours ARTICLEPages 938-946 Kawaljit Singh Sandhu, Narpinder Singh and Nachhattar Singh MalhiAbstract | Full Text + Links | PDF (187 K) |


12. A comparison of the antioxidant properties of steryl ferulates with tocopherol at high temperatures ARTICLEPages 947-954 Laura Nystrm, Tanja Achrenius, Anna-Maija Lampi, Robert A. Moreau and Vieno PiironenAbstract | Full Text + Links | PDF (209 K) |


13. Effects of heating temperature on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars ARTICLEPages 955-963 Yi-Tzu Chen and Kuo-Wei LinAbstract | Full Text + Links | PDF (409 K) |


14. Use of mass spectrometry to characterize proteolysis in cheese ARTICLEPages 964-972 Paolo Piraino, Vivek K. Upadhyay, Rocco Rossano, Paolo Riccio, Eugenio Parente, Alan L. Kelly and Paul L.H. McSweeneyAbstract | Full Text + Links | PDF (622 K) |


15. Analysis of minority honey components: Possible use for the evaluation of honey quality ARTICLEPages 973-979 J. Lachman, D. Kolihov, D. Miholov, J. Koata, D. Titra and K. KultAbstract | Full Text + Links | PDF (140 K) |



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16. Chemiluminescent screening of quenching effects of natural colorants against reactive oxygen species: Evaluation of grape seed, monascus, gardenia and red radish extracts as multi-functional food additives ARTICLEPages 980-986 M. Wada, H. Kido, K. Ohyama, T. Ichibangase, N. Kishikawa, Y. Ohba, M.N. Nakashima, N. Kuroda and K. NakashimaAbstract | Full Text + Links | PDF (320 K) |


17. Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates ARTICLEPages 987-994 Atilla Simsek, Ender Sinan Poyrazoglu, Suleyman Karacan and Y. Sedat VeliogluAbstract | Full Text + Links | PDF (218 K) |


18. Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis ARTICLEPages 995-998 O.T. Asekun, D.S. Grierson and A.J. AfolayanAbstract | Full Text + Links | PDF (95 K) |


19. Chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil ARTICLEPages 999-1004 I.A. Ajayi, R.A. Oderinde, B.O. Ogunkoya, A. Egunyomi and V.O. TaiwoAbstract | Full Text + Links | PDF (136 K) |


20. Simultaneous process to isolate actomyosin and actin from post-rigor porcine skeletal muscle ARTICLEPages 1005-1011 Mara Prez-Juan, Mnica Flores and Fidel ToldrAbstract | Full Text + Links | PDF (428 K) |



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21. Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region ARTICLEPages 1012-1018 E.M. Silva, J.N.S. Souza, H. Rogez, J.F. Rees and Y. LarondelleAbstract | Full Text + Links | PDF (262 K) |


22. Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures ARTICLEPages 1019-1024 Sonia Calligaris, Lara Manzocco and Maria Cristina NicoliAbstract | Full Text + Links | PDF (230 K) |


23. Viscoelastic properties of wheat gliadin and glutenin suspensions ARTICLEPages 1025-1030 Jingyuan Xu, Jerold A. Bietz and Craig J. CarriereAbstract | Full Text + Links | PDF (401 K) |


24. Proximate analysis of homogenized and minced mass of pork sausages by NIRS ARTICLEPages 1031-1040 V. Ortiz-Somovilla, F. Espaa-Espaa, A.J. Gaitn-Jurado, J. Prez-Aparicio and E.J. De Pedro-SanzAbstract | Full Text + Links | PDF (232 K) |


25. The effect of phytic acid on oxidative stability of raw and cooked meat ARTICLEPages 1041-1045 Boena Stodolak, Anna Starzyska, Marcin Czyszczo and Krzysztof yaAbstract | Full Text + Links | PDF (123 K) |



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26. In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines ARTICLEPages 1046-1051 T.S. Kahlon and G.E. SmithAbstract | Full Text + Links | PDF (128 K) |


27. Antioxidant assessment of an anthocyanin-enriched blackberry extract ARTICLEPages 1052-1058 Ingrid Elisia, Chun Hu, David G. Popovich and David D. KittsAbstract | Full Text + Links | PDF (241 K) |


28. A simple and rapid HPLC technique for vanillin determination in alcohol extract ARTICLEPages 1059-1062 Krzysztof N. Waliszewski, Violeta T. Pardio and Sandy L. OvandoAbstract | Full Text + Links | PDF (160 K) |


29. Nutritional and commercial quality of the striped venus clam, Chamelea gallina, from the Adriatic sea ARTICLEPages 1063-1070 Elena Orban, Gabriella Di Lena, Teresina Nevigato, Irene Casini, Roberto Caproni, Generoso Santaroni and Giuliana GiuliniAbstract | Full Text + Links | PDF (160 K) |


30. A rapid spectroscopic method to detect the fraudulent treatment of tuna fish with carbon monoxide ARTICLEPages 1071-1077 Giulietta Smulevich, Enrica Droghetti, Claudia Focardi, Massimo Coletta, Chiara Ciaccio and Mila NocentiniAbstract | Full Text + Links | PDF (175 K) |



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31. A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powdered infant formulas ARTICLEPages 1078-1086 Guadalupe Garca-Llatas, Mara Jess Lagarda, Fernando Romero, Pedro Abelln and Rosaura FarrAbstract | Full Text + Links | PDF (196 K) |


32. Extraction of coffee diterpenes and coffee oil using supercritical carbon dioxide ARTICLEPages 1087-1094 Jlio M.A. Arajo and Delcio SandiAbstract | Full Text + Links | PDF (299 K) |


33. Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems ARTICLEPages 1095-1107 Tonje Holte Stea, Madelene Johansson, Margaretha Jgerstad and Wenche FrlichAbstract | Full Text + Links | PDF (246 K) |


34. Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy ARTICLEPages 1108-1114 Francesca Giuffrida, Frdric Destaillats, Maria Herrero Egart, Bernadette Hug, Pierre-Alain Golay, Leif H. Skibsted and Fabiola DionisiAbstract | Full Text + Links | PDF (282 K) |


35. Direct quantification of fatty acids in dairy powders with special emphasis on trans fatty acid content ARTICLEPages 1115-1120 Pierre-Alain Golay, Fabiola Dionisi, Bernadette Hug, Francesca Giuffrida and Frdric DestaillatsAbstract | Full Text + Links | PDF (160 K) |



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36. Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study ARTICLEPages 1121-1129 R. Karoui, L. Pillonel, E. Schaller, J.-O. Bosset and J. De BaerdemaekerAbstract | Full Text + Links | PDF (196 K) |


37. Effects of canning on total mercury, protein, lipid, and moisture content in troll-caught albacore tuna (Thunnus alalunga) ARTICLEPages 1130-1135 Rosalee S. Rasmussen and Michael T. MorrisseyAbstract | Full Text + Links | PDF (125 K) |


38. Recent developments in instrumental analysis for food quality ARTICLEPages 1136-1144 Andr Mller and Hans SteinhartAbstract | Full Text + Links | PDF (364 K) |


39. Relationship between the colour and the chemical structure of carotenoid pigments ARTICLEPages 1145-1150 Antonio J. Melndez-Martnez, George Britton, Isabel M. Vicario and Francisco J. HerediaAbstract | Full Text + Links | PDF (222 K) |


40. Antioxidant and free radical scavenging activities of whole wheat and milling fractions ARTICLEPages 1151-1157 Chandrika M. Liyana-Pathirana and Fereidoon ShahidiAbstract | Full Text + Links | PDF (141 K) |



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41. Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour ARTICLEPages 1158-1163 Lisheng Fan, Shenghua Zhang, Lin Yu and Li MaAbstract | Full Text + Links | PDF (137 K) |


42. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl--cyclodextrin as secondary antioxidant ARTICLEPages 1164-1171 Jos M. Lpez-Nicols, Estrella Nez-Delicado, lvaro Snchez-Ferrer and Francisco Garca-CarmonaAbstract | Full Text + Links | PDF (209 K) |


43. Properties of xylanolytic enzyme system in bifidobacteria and their effects on the utilization of xylooligosaccharides ARTICLEPages 1172-1177 Hongyan Zeng, Yemin Xue, Tingting Peng and Weilan ShaoAbstract | Full Text + Links | PDF (256 K) |


44. Effects of tea polyphenols on the activities of -amylase, pepsin, trypsin and lipase ARTICLEPages 1178-1182 Qiang He, Yuanping Lv and Kai YaoAbstract | Full Text + Links | PDF (120 K) |


45. Chemical composition and antimicrobial activity of essential oil of Tarchonanthus camphoratus ARTICLEPages 1183-1187 Josphat C. Matasyoh, Joyce J. Kiplimo, Nicholas M. Karubiu and Tiffany P. HailstorksAbstract | Full Text + Links | PDF (107 K) |



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46. Characteristics of Bellamya purificata snail foot protein and enzymatic hydrolysates ARTICLEPages 1188-1196 Shu Hua Xia, Zhang Wang and Shi Ying XuAbstract | Full Text + Links | PDF (215 K) |


47. Oxidative stability of olive oillemon juice salad dressings stabilized with polysaccharides ARTICLEPages 1197-1204 D. Paraskevopoulou, D. Boskou and A. ParaskevopoulouAbstract | Full Text + Links | PDF (185 K) |


48. Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling ARTICLEPages 1205-1210 Vivian M.F. Lai, Shin Lu, Wen Hsien He and Hua Han ChenAbstract | Full Text + Links | PDF (129 K) |


49. UV-B radiation effects on foliar concentrations of rosmarinic and carnosic acids in rosemary plants ARTICLEPages 1211-1215 J.C. Luis, R. Martn Prez and F. Valds GonzlezAbstract | Full Text + Links | PDF (168 K) |


50. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max) ARTICLEPages 1216-1222 A. Redondo-Cuenca, M.J. Villanueva-Surez, M.D. Rodrguez-Sevilla and I. Mateos-AparicioAbstract | Full Text + Links | PDF (136 K) |



http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JKJGJH-1&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=summary&_coverDate=12%2F31%2F2007&_rdoc=46&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=20d2c40e034da9628bf9516b9eeab062http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JKJGJH-1&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=full&_coverDate=12%2F31%2F2007&_rdoc=46&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=cb06a91591d2e2d0858a4c7d062665behttp://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4JKJGJH-1-D&_cdi=5037&_user=10&_orig=browse&_coverDate=12%2F31%2F2007&_sk=998989996&view=c&wchp=dGLzVzz-zSkWb&md5=80d899f188e957632d560b06e18e851c&ie=/sdarticle.pdfhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6DNM-3&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=summary&_coverDate=12%2F31%2F2007&_rdoc=47&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=45831561a9676117bb4a7ac9cd52fe57http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6DNM-3&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=full&_coverDate=12%2F31%2F2007&_rdoc=47&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=c3cde2a584b1b8a59bc94246a69685dbhttp://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4JJ6DNM-3-H&_cdi=5037&_user=10&_orig=browse&_coverDate=12%2F31%2F2007&_sk=998989996&view=c&wchp=dGLzVzz-zSkWb&md5=622ed5199c7df1a486a9d4f8dbb5f705&ie=/sdarticle.pdfhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6DNM-4&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=summary&_coverDate=12%2F31%2F2007&_rdoc=48&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=f6e6677f6a7aef34004f964c8a1acd39http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6DNM-4&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=full&_coverDate=12%2F31%2F2007&_rdoc=48&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=5ce03f6d121070a580207ab41b957452http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4JJ6DNM-4-1&_cdi=5037&_user=10&_orig=browse&_coverDate=12%2F31%2F2007&_sk=998989996&view=c&wchp=dGLzVzz-zSkWb&md5=76da60eeb38d36ff8705b372a6bd2997&ie=/sdarticle.pdfhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6F0X-3&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=summary&_coverDate=12%2F31%2F2007&_rdoc=49&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=969fa1330846eb75a3e56268e4273ef2http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JJ6F0X-3&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=full&_coverDate=12%2F31%2F2007&_rdoc=49&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=df30f65e192b58b2105b81d1fbace6echttp://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4JJ6F0X-3-5&_cdi=5037&_user=10&_orig=browse&_coverDate=12%2F31%2F2007&_sk=998989996&view=c&wchp=dGLzVzz-zSkWb&md5=352a24c603c31e286419903e10cbac1e&ie=/sdarticle.pdfhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JHV0DX-1&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=summary&_coverDate=12%2F31%2F2007&_rdoc=50&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=0a98d3000c66b1d933e8c5381564301chttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4JHV0DX-1&_user=10&_handle=C-WA-A-ZB-ZB-MsSAYWB-UUA-U-U-ZB-U-U-AAZECWYCZC-AAZDAUEBZC-ADBCYBWVY-ZB-U&_fmt=full&_coverDate=12%2F31%2F2007&_rdoc=50&_orig=browse&_srch=%23toc%235037%232007%23998989996%23634091!&_cdi=5037&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=6b2a44579ceb00eb0ac244b9e0675b8dhttp://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-4JHV0DX-1-1&_cdi=5037&_user=10&_orig=browse&_coverDate=12%2F31%2F2007&_sk=998989996&view=c&wchp=dGLzVzz-zSkWb&md5=d442f39ab32920243fc9353517c7ac4d&ie=/sdarticle.pdf


51. Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization ARTICLEPages 1223-1229 M. Prez-Mateos and T.C. LanierAbstract | Full Text + Links | PDF (281 K) |


52. Formation of pyrazines and 2-acetyl-1-pyrroline by Bacillus cereus ARTICLEPages 1230-1238 An Adams and Norbert De KimpeAbstract | Full Text + Links | PDF (153 K) |


53. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein ARTICLEPages 1239-1246 Donkeun Park, Youling L. Xiong and Amy L. AldertonAbstract | Full Text + Links | PDF (435 K) |


54. Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing ARTICLEPages 1247-1253 Li-jun Wang, Li-jun Yin, Dong Li, Lei Zou, Masayoshi Saito, Eizo Tatsumi and Li-te LiAbstract | Full Text + Links | PDF (155 K) |


55. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue ARTICLEPages 1254-1262 L. Fernando Reyes, J. Emilio Villarreal and Luis Cisneros-ZevallosAbstract | Full Text + Links | PDF (549 K) |



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sciencedirect - food chemistry, volume 101, issue 3, pages...

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