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Volume 41, Issue 9, November 2006
Original Article
The influence of pH and digestion with commercial enzymes on calcium adsorption in casabe
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 991–996, https://doi.org/10.1111/j.1365-2621.2006.01055.x
Yeast application for desalting fibersol-2
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 997–1001, https://doi.org/10.1111/j.1365-2621.2006.01064.x
Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterus japonicus) meat
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1002–1010, https://doi.org/10.1111/j.1365-2621.2006.01122.x
Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1011–1015, https://doi.org/10.1111/j.1365-2621.2006.01142.x
Heat transfer coefficients to canned green peas during end-over-end sterilisation
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1016–1022, https://doi.org/10.1111/j.1365-2621.2006.01158.x
Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1023–1026, https://doi.org/10.1111/j.1365-2621.2006.01159.x
Lipase-catalysed acidolysis of lard with caprylic acid to produce structured lipid
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1027–1032, https://doi.org/10.1111/j.1365-2621.2006.01160.x
Changes in the volatile flavour components of Jinhua ham during the traditional ageing process
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1033–1039, https://doi.org/10.1111/j.1365-2621.2006.01163.x
Rehydration properties of dried plant tissues
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1040–1046, https://doi.org/10.1111/j.1365-2621.2006.01164.x
Drying characteristics of textured soy protein
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1047–1053, https://doi.org/10.1111/j.1365-2621.2006.01169.x
Improvement of the functionality of a potential fruit insoluble fibre by micron technology
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1054–1060, https://doi.org/10.1111/j.1365-2621.2006.01171.x
Evaluation of the integrity of aseptic packages containing various filling products
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1061–1066, https://doi.org/10.1111/j.1365-2621.2006.01173.x
Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1067–1072, https://doi.org/10.1111/j.1365-2621.2006.01180.x
Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1073–1081, https://doi.org/10.1111/j.1365-2621.2006.01181.x
Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1082–1089, https://doi.org/10.1111/j.1365-2621.2006.01182.x
Partial purification and characterisation of polyphenol oxidase from celery root (Apium graveolens L.) and the investigation of the effects on the enzyme activity of some inhibitors
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1090–1098, https://doi.org/10.1111/j.1365-2621.2006.01191.x
Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1099–1104, https://doi.org/10.1111/j.1365-2621.2006.01192.x
Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1105–1107, https://doi.org/10.1111/j.1365-2621.2006.01273.x
Book reviews
Advances in Food Mycology
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Page 1108, https://doi.org/10.1111/j.1365-2621.2006.01205.x
Introduction to Wine Laboratory Practices and Procedures
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1108–1109, https://doi.org/10.1111/j.1365-2621.2006.01220.x
Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Page 1110, https://doi.org/10.1111/j.1365-2621.2006.01248.x
Improving the safety of fresh meat
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1111–1114, https://doi.org/10.1111/j.1365-2621.2006.01168.x
Fruit and Vegetables – Harvesting, Handling and Storage, 2nd edn.
International Journal of Food Science and Technology, Volume 41, Issue 9, November 2006, Pages 1114–1115, https://doi.org/10.1111/j.1365-2621.2006.00965.x
