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Wednesday, 2 November 2011

IYC 2011 - Science of Food & Agriculture

Table of Contents for Journal of the Science of Food & Agriculture

Development of low‐fat and low‐calorie beef sausage using modified starch as fat replacement agent

BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg−1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological...

Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

BACKGROUND: The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food‐preserving techniques which usually...

Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins

BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a...

Characterization and prediction by near‐infrared reflectance of mineral composition of rocket (Eruca vesicaria subsp. sativa and Eruca vesicaria subsp. vesicaria)

BACKGROUND: Minerals are essential for human nutrition and must be obtained from our diet. Crucifer vegetables are a good source of these nutrients. Our objectives were to determine the genetic...

Fibre‐rich additives—the effect on staling and their function in free‐standing and pan‐baked bread

BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties...

Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk

BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non‐thermal methods...

Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard‐to‐cook phenomenon

BACKGROUND: Cowpeas stored under conditions of high temperature and high relative humidity (HTHH) develop the hard‐to‐cook (HTC) defect. Cowpeas with HTC defect require long cooking times, limiting...

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