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ScienceDirect - Food Chemistry, Volume 109, Issue 4, Pages 691-932 (15 August 2008)

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First European Food Congress November 4-9, Ljubljana, Slovenia

Food Chemistry Copyright © 2008 Elsevier Ltd. All rights reserved Shortcut URL to this page: http://www.sciencedirect.com/science/journal/03088146

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Volume 111 (2008)

Volumes 101 - 110 (2007 - 2008)

Volume 110, Issue 4 pp. 807-1052 (15 October 2008)

Volume 110, Issue 3 pp. 547-806 (1 October 2008)

Volume 110, Issue 2 pp. 279-546 (15 September 2008)

Volume 110, Issue 1 pp. 1-278 (1 September 2008)

Volume 109, Issue 4 pp. 691-932 (15 August 2008)

Volume 109, Issue 3 pp. 477-690 (1 August 2008)

Volume 109, Issue 2 pp. 257-476 (15 July 2008)

Volume 109, Issue 1 pp. 1-256 (1 July 2008)

Volume 108, Issue 4 pp. 1169-1254 (15 June 2008) Cost Action 921 - Food Matrices: Structural Organisation from Nano to Macro Scale and Impact on Flavour Release and Perception

Volume 108, Issue 3 pp. 801-1168 (1 June 2008)

Volume 108, Issue 2 pp. 419-800 (15 May 2008)

Volume 108, Issue 1 pp. 1-418 (1 May 2008)

Volume 107, Issue 4 pp. 1365-1742 (15 April 2008)

Volume 107, Issue 3 pp. 977-1364 (1 April 2008)

Volume 107, Issue 2 pp. 587-976 (15 March 2008)

Volume 107, Issue 1 pp. 1-586 (1 March 2008)

Volume 106, Issue 4 pp. 1313-1490 (15 February 2008) 4th International Workshop on Water in Foods

Volume 106, Issue 3 pp. 875-1312 (1 February 2008)

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1. Editorial Board / Aims & Scope Page IFC

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Review

2. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review Pages 691-702 Zhaohui Zhao, Mohammed H. Moghadasian


General Papers

3. Immobilization and stabilization of pectinase by multipoint attachment onto an activated agar-gel support Pages 703-708 Tuoping Li, Suhong Li, Na Wang, Lirui Tain


4. Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ Pages 709-721 Jane Hubert, Monique Berger, Françoise Nepveu, François Paul, Jean Daydé


5. Differences of volatile constituents between unripe, partially ripe and ripe guayabita del pinar (Psidium salutare H.B.K.) fruit macerates Pages 722-726 Jorge A. Pino, Oscar Queris


6. An extra-cellular alkaline metallolipase from Bacillus licheniformisMTCC 6824: Purification and biochemical characterization Pages 727-736 Kajal Chakraborty, R. Paul Raj


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Volume 106, Issue 2 pp. 437-874 (15 January 2008)

Volume 106, Issue 1 pp. 1-436 (1 January 2008)

Volume 105, Issue 4 pp. 1327-1766 (2007)

Volume 105, Issue 3 pp. 889-1326 (2007)

Volume 105, Issue 2 pp. 449-888 (2007)

Volume 105, Issue 1 pp. 1-448 (2007)

Volume 104, Issue 4 pp. 1327-1764 (2007)

Volume 104, Issue 3 pp. 889-1326 (2007)

Volume 104, Issue 2 pp. 451-888 (2007)

Volume 104, Issue 1 pp. 1-450 (2007)

Volume 103, Issue 4 pp. 1075-1514 (2007)

Volume 103, Issue 3 pp. 689-1074 (2007)

Volume 103, Issue 2 pp. 255-688 (2007)

Volume 103, Issue 1 pp. 1-254 (2007)

Volume 102, Issue 4 pp. 993-1430 (2007)

Volume 102, Issue 3 pp. 551-992 (2007)

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

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

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

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

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

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

Volumes 91 - 100 (2005 - 2007)

Volumes 81 - 90 (2003 - 2005)

Volumes 71 - 80 (2000 - 2003)

Volumes 61 - 70 (1998 - 2000)

Volumes 51 - 60 (1994 - 1997)

Volumes 41 - 50 (1991 - 1994)

Volumes 31 - 40 (1989 - 1991)

Volumes 21 - 30 (1986 - 1988)

Volumes 11 - 20 (1983 - 1986)

Volumes 1 - 10 (1976 - 1983)

7. Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2 Pages 737-742 Yun-Ping Zhu, Li-Jun Yin, Yong-Qiang Cheng, Kohji Yamaki, Yutaka Mori, Yi-Cheng Su, Li-Te Li


8. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening Pages 743-754 Olfa Baccouri, Mokhtar Guerfel, Bechir Baccouri, Lorenzo Cerretani, Alessandra Bendini, Giovanni Lercker, Mokhtar Zarrouk, Douja Daoud Ben Miled


9. Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine Pages 755-762 Jorge J. Moreno, Fiorella Cerpa-Calderón, Seth D. Cohen, Yu Fang, Michael Qian, James A. Kennedy


10. Structural and antioxidant properties of gamma irradiated hyaluronic acid Pages 763-770 Jae Kyung Kim, Periasamy Srinivasan, Jae Hun Kim, Jong-il Choi, Hyun Jin Park, Myung Woo Byun, Ju Woon Lee


11. Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes Pages 771-781 Jin-Yuarn Lin, Chia-Yuan Li, I-Farn Hwang


12. Functional properties of fish protein hydrolysates from Pacific whiting(Merluccius productus) muscle produced by a commercial protease Pages 782-789 Ramón Pacheco-Aguilar, Miguel Angel Mazorra-Manzano, Juan Carlos Ramírez-Suárez


13. Captan residue reduction in apples as a result of rinsing and peeling Pages 790-796 Dorothea F.K. Rawn, Sue C. Quade, Wing-Fung Sun, André Fouguet, André Bélanger, Mark Smith


14. Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts Pages 797-801 Amal Badshah Khattak, Aurang Zeb, Nizakat Bibi


Short Communications

15. Effect of combined high pressure and thermal treatment on kiwifruit peroxidase Pages 802-807 Liang Fang, Bo Jiang, Tao Zhang


16. Lipid profile of foods fried in thermally polymerized palm oil Pages 808-812 Atanu B. Bhattacharya, M.G. Sajilata, Rekha S. Singhal


Erratum

17. Erratum to “Antioxidant and nitric oxide production inhibitory activities of galacturonyl hydroxamic acid” [Food Chem. 109 (1) (2008) 159–166] Pages 813-814 Yuh-Hwa Liu, Shyr-Yi Lin, Chi-Ching Lee, Wen-Chi Hou


Analytical Methods



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18. Uncertainty estimation and in-house method validation of HPLC analysis of carotenoids for food composition data production Pages 815-824 M. Graça Dias, M. Filomena G.F.C. Camões, Luísa Oliveira


19. Post-column on-line photochemical derivatization for the direct isocratic-LC-FLD analysis of resveratrol and piceid isomers in wine Pages 825-833 Isabel Durán-Merás, Teresa Galeano-Díaz, Diego Airado-Rodríguez


20. A Nafion-coated bismuth film electrode for the determination of heavy metals in vegetable using differential pulse anodic stripping voltammetry: An alternative to mercury-based electrodes Pages 834-839 He Xu, Liping Zeng, Dekun Huang, Yuezhong Xian, Litong Jin


21. Raw bovine meat fatty acids profile as an origin discriminator Pages 840-847 L.G. Dias, D.M. Correia, J. Sá-Morais, F. Sousa, J.M. Pires, A.M. Peres


22. The cryogenic grinding as the important homogenization step in analysis of inconsistent food samples Pages 848-854 Anna Krej•ová, Miloslav Pouzar, Tomáš •ernohorský, Květa Pešková


23. Fatty acid composition of seed oil of different Sorghum bicolor varieties Pages 855-859 Sajid Mehmood, Ilkay Orhan, Zaheer Ahsan, Sinem Aslan, Muhammad Gulfraz


24. Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques Pages 860-867 Athanasios Moukas, Vasiliki Panagiotopoulou, Panagiota Markaki


25. Rapid, simple and sensitive determination of the apparent formation constants of trans-resveratrol complexes with natural cyclodextrins in aqueous medium using HPLC Pages 868-875 José Manuel López-Nicolás, Francisco García-Carmona


26. Analysis of sudan I, sudan II, sudan III, and sudan IV in food by HPLC with electrochemical detection: Comparison of glassy carbon electrode with carbon nanotube-ionic liquid gel modified electrode Pages 876-882 Orawon Chailapakul, Wanida Wonsawat, Weena Siangproh, Kate Grudpan, Yifang Zhao, Zhiwei Zhu


27. Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits Pages 883-890 Kurt A. Reynertson, Hui Yang, Bei Jiang, Margaret J. Basile, Edward J. Kennelly


28. Verification test of sensory analyses of comb and strained honeys produced as pure and feeding intensively with sucrose (Saccharum officinarum L.) syrup Pages 891-898 Ahmet Guler, Yuksel Bek, Veli Kement


29. Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector Pages 899-908 Yonghong Zhu, Genrong Li, Yunpeng Duan, Shiqi Chen, Chun Zhang, Yanfei Li



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30. Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities Pages 909-915 Xiaoli Liu, Chun Cui, Mouming Zhao, Jinshui Wang, Wei Luo, Bao Yang, Yueming Jiang


31. Measurement of anthocyanins and other phytochemicals in purple wheat Pages 916-924 Farah S. Hosseinian, Wende Li, Trust Beta


32. Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L. Pages 925-930 Mohammad-Taghi Golmakani, Karamatollah Rezaei


Erratum

33. Erratum to “Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea” [Food Chem. 106 (2) (2008) 852–858] Page 931 M.M. Ozcan, M. Akbulut


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