TY  - BOOK
TI  - Food Science Technology, Vol.51 No.2 (2016)
SN  - 0950-5423
PY  - 2016///,
CY  - England
PB  - The Institute of Food Science and Technology
N1  - Effects of metal ions on formation of acrylamide and 5‐hydroxymethylfurfural in asparagine–glucose model system,Antifungal properties and inhibitory effects upon aflatoxin production by Zingiber officinale essential oil in Aspergillus flavus,Effect of relative humidity and light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic and natural antioxidants,Acetylcholinesterase‐inhibitor hydrolysates obtained from ‘in vitro’ enzymatic hydrolysis of mannoproteins extracted from different strains of yeasts,Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer,Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties,Impact of different preservation treatments on lipids of the smooth clam Callista chione,Phase II enzyme induction and anti‐inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars,Interaction of β‐casein with (−)‐epigallocatechin‐3‐gallate assayed by fluorescence quenching: effect of thermal processing temperature,Influence of ethanol/water ratio in ultrasound and high‐pressure/high‐temperature phenolic compound extraction from agri‐food waste,Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time,Malic acid and oxalic acid spraying enhances phytic acid degradation and total antioxidant capacity of mung bean sprouts,A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage,The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers,Effect of heat, nisin and ethylene diamine tetra‐acetate treatments on shelf life extension of liquid whole egg,Optimisation of supercritical CO2 extraction of grape seed oil using response surface methodology,Antifungal activity of five different essential oils in vapour phase for the control of Colletotrichum gloeosporioides and Lasiodiplodia theobromae in vitro and on mango,Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish,Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk,Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry‐fermented sausages,Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave,Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut (Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor,Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains,Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage,Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein,Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’,Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin‐I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles,Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars,Detection of Salmonella spp., Yersinia enterocolitica, Listeria monocytogenes and Campylobacter spp. by real‐time multiplex PCR using amplicon DNA melting analysis and probe‐based assay,Carboxymethyl derivatives of flaxseed (Linum usitatissimum L.) gum: characterisation and solution rheology
ER  -