AUTHOR INDEX Adamu, Dahiru J.M. 647 El Tinay, Abdullahi H. 389 Aguerre, Roberto J. 153 Elmore, J. Stephen 531 Aguerre, Roberto J. 159 Espinoza, Armida 505 Allard, G.B. 83 Evranuz, E. Ozgiil 193 Almandos, Maria E. 289 Alzamora, Stella M. 229 Feng, Jian J. 35 An-Erl King, V. 519 Ferrero, Cristina 481 Arya, Sada Singh 371 Fletcher, Graham C. 169 Ashraf, Hea-Ran Lee 625 Fryer, Peter J. 249 Aubourg, Santiago P. 323 Aurouze, B. 83 Gallant, Daniel J. 1 Awonorin, $.O. 595 Giannini, Daniel H. 289 Ayoade, J.A. 595 Gidamis, Andrew B. 211 Gilmour, Arthur 103 Babikir, El Fadil E. 389 Glidewell, S.M. 45 Barron, Jesus M. 505 Goodman, B.A. 45 Bell, R. Graham 181, 435 Grahl-Madsen, Elisabeth 419 ‘Ben-hdech, Hassane 1 Gueguen, Jacques 1 Bisakowski, B. 617 Gundersen, Bjorn 419 Blanchard, Suzanne P. 429 Blanshard, John M.V. 139 Hagyard, Cedric J. 181 Boerema, Jaqueline A. 435 Hardy, Joél 347 Boeri, Ricardo L. 289 Houben, Jaques H. 513 Bouvier, J.M. 465 Hough, Guillermo 229 Brosio, Elvino 25 Hounhouigan, D. Joseph 513 Bureau, Gilbert 57 Hyvonen, Lea 359 Cantor, Austin J. 429 Ifuku, Yasushi 95 Carnovale, Emilia 25 Iliveira, Fernanda, A.R. 575 Casulli, J. 465 Chiang, Been H. 453 Jack, Frances R. 293 Chukwuma, A.K. 499 Joubert, Elizabeth 377 Church, Ivor J. 563 Ciarlo, Alicia S$. 289 Kalichevsky, Monica T. 139 Clyne, Janice 69, 303, 629 Kassum, Afodia L. 647 Conner, John M. 69, 303 Kermasha, S. 617 Correia, Lino R. 443 Kijowski, Jacek 337, 587 Cummings, Tracey L. 435 Kulkarni, P.R. 547 Kuo, Yu-Ling, 127 Das, Nagartham P. 279 Deighton, N 45 Leach, Gareth 261 Desobry, Stéphane 347 Lauritzen, Kristin 419 di Nola, Alfredo 25 Lawrence, Lorna M. 103 Dumont, J. 83 Leporanta, Kalle 359 667 668 Author index Lin, Chang Y. 453 Rombouts, Frank M. 513 Livingstone, Annie S. 35 Rovedo, Clara O. 153, 159 Lopez-Briones, Guadalupe 57 Ryder, John M. 169 Lucotte, Thérése 201 Samant, S.K. 547 Malleshi, Nagappa G. 35 Samiyi, Mitra 625 Marconi, Emanuele 25 Santamarta, A. Arranz 603 Martino, Miriam N. 481 Saucier, L. 83 Mast, Morris G. 337 Sa, M. Manuel 240 Merimaa, Pirjo 359 Schols, Henk 261 Mittal, Gauri S. 443 Schreier, Paul J.R. 249 Moreira, Lilia A. 575 Seelye, Richard J. 169 Morris, Cindy E. 201 Sereno, Alberto M. 240 Morrison, I.M. 45 Silla Santos, M.H. 603 Muir, D. Donald 13 Silva, Theresa R. 575 Singhal, R.S. 547 Nago, Coffi M. 513 Solberg, Christel 419 Narasimham, P. 397 Solberg, Terje 419 Nergiz, Cevdet 461 Sommardah!, Camilla 359 Niranjan, Keshavan 261 Sopade, Peter A. 647 Noble, Ann C. 127 Stec, Margaret C. 169 Nout, M.J. Robert 513 Straw, Mark L. 429 Nsofor, Leslie M. 499 Suarez, Constantino 153, 159 Nursten, Harry E. 531 Takahashi, Yasuo 95 Ofstad, Ragni 419 Thakur, Beli Ram 371 Ohta, Hideaki 95 Thamizharasi, V. 397 Oliveira, Jorge C. 575 Tokarczuk, Pawel F. 139 O’Brien, Gerard M. 211 Torres Zarzo, J. 603 Tuorila, Hely 359 Pangborn, Rose Marie 127 Tziboula, Athina 13 Parsons, Anthony L. 563 Pascat, Bernard 57 Udechukwu, A. 499 Paterson, Alistair 69, 293, 303, 629 Uzuegbu, D.N. 499 Pearce, Jack 103 Penney, Nicholass 181, 435 Van de Voort, F. 617 Peris Toran, M.J. 603 Varoquaux, Patrick 57 Pescatore, Anthony J. 429 Venugopal, V. 273 Piggott, John R. 69, 293, 303, 629 Vicini, Enzo 611 Porretta, Sebastiano 611 Poulter, Nigel H. 211 Wang, S. 465 Pyle, Leo 261 Xiong, Youling L. 429 Ramaswamy, H. 617 Rasmanthan, Lalini 279 Yamani, Mohammed I. 111 Ravichandran, Ramaswamy 639 Yean, Yu Swee 343 Rege, D.V. 547 Yonei, Hiroshi 95 Reid, Donald G. 249 Robert, Paul 1 Zaritzky, Noemi E. 481 SUBJECT INDEX Acceptability of sweetened orange juice and mango pulp 371 Acceptance of yoghurts, sensory attributes 359 Acetic acid tenderization of spent fowl drumsticks by marination 337 Acidification, a non-isothermal method for determination of diffusional parameters 575 Acidified yoghurt whey medium for food-borne yeasts 111 Acidity of HTST white asparagus puree 603 Activation energy a non-isothermal method for determination of diffusional parameters 575 comparison of types of heat treatment on wheat germ lipase activity 617 Agaricus bisporus and modified atmosphere packaging of common mushrooms 57 Alkali-treated chickpea flour fortification of maize tortilla 505 Allium cepa L., effect of heat treatment on quality during long-term tropical storage 397 Amaranth flour as a supplement to Iranian breads 625 American white oak cask charring in Scotch whisky maturation 69 effects on Scotch whisky composition and flavour of maturation 303 Amino acids and fat stability in south Indian tea seeds 639 Amino-group reactions, interaction of malondialdehyde with biological molecules 327 Analytic parameters, changes in tomato pulp quality caused by lactic acid bacteria 611 Antibiotic amended yoghurt whey medium for food-borne yeasts 111 Antioxidants, fat stability and amino acids in south Indian tea seeds 639 Anti-plasticizing effect on glass transition of casein and sodium caseinate 139 Apparent density, effect of dough ingredients on apparent viscosity and properties of extrudates 465 Apple juice, diffusionally extracted, influence of processing regime on 261 Argentine hake, a measure of total formaldehyde formed 289 Aroma attributes and cask charring in Scotch whisky maturation 69 Arrhenius equation 575 a non-isothermal method for determination of diffusional parameters theological characterization of some Nigerian traditional soups 647 Ascorbic acid loss and irradiation-induced sensory and chemical changes in fruit 371 Aseptically packaged maple syrup 83 Aspergillus niger, effect of heat treatment on the quality of onions during long-term tropical storage 397 a,, sorption isotherms and heats of sorption of quince jam 241 Bacterial population on leaves of field-grown endive, dynamics and variabity 201 Bacterial spoilage and the packaging of common mushrooms 57 669 670 Subject index Beetroot, enhanced diffusion in during electrical heating 249 Benin, a study of fermented maize dough from 513 BET monolayer value in shelf life of unblanched salted roasted peanuts 193 Betanin effusion and enhanced diffusion during the electrical heating of foods 249 Biopolymer conversion, effect of ingredients on apparent viscosity and properties of extrudates 465 Blackcurrant drinks, prediction of flavour intensity 629 Blanching a non-isothermal method for determination of diffusional parameters 575 comparison of types of heat treatment on wheat germ lipase activity 617 sweetened orange juice and mango pulp 371 Blanching calculations, errors caused by using one common value of thermal diffusivity 229 Bleaching, fat stability and amino acids in south Indian tea seeds 639 Bran, effect of dough ingredients on apparent viscosity and properties of extrudates 465 Brassica rapa, non-isothermal determination of diffusional parameters 575 Brining, use of cook—chill process to extend shelf life of shrimp and white pomfret 273 Broiler meat, influences on the cooking properties of 429 Browning rate reduction of sweetened orange juice and mango pulp 371 Bulgur wheat and nutritional quality of weaning foods 35 ‘Burnt sugar’ off-flavour in maple syrup 83 B-vitamins, thermal destruction of thiamin in pre-packaged minced meats 595 Calcium ions, influence of on assay of endotoxins in liquid milk 103 Camellia sinensis, fat stability and amino acids in south Indian tea seeds 639 Camembert cheese, modelling of total water desorption rate 347 Canning, processing prickly pear fruit cultivars 377 Capillary-type viscometer, effect of dough ingredients on a apparent viscosity and properties of extrudates 465 Carbon dioxide controlled atmosphere packaging of sliced ham 435 packaging, extension of shelf-life of chilled roast beef 181 Carotenoids, irradiation-induced changes in orange juice and mango pulp 371 Casein and sodium caseinate, effect of water content and sugars on glass transition 139 Cask charring, the effect of in Scotch whisky maturation 69 Cassava cyanogens, detoxification of in traditional Tanzanian cassava foods 211 Catering fuods, sous vide cook—chill technology 563 Cereal-legume blends, fortification of maize tortilla 505 Charged polysaccharides in protein—polysaccharide interactions 547 Cheddar cheeses, relationships between rheology, composition and texture perception 293 Chelating compounds, effect of on the pro-oxidant activity of ascorbic acid 279 Chemical refining and phenol content of olive oil 461 Chemical, microbiological and sensory changes in hoki stored in ice 169 Chicken, influences on the cooking properties of light and dark broiler meat 429 Subject index Chickpea flour, alkali-treated, fortification of maize tortilla with 505 Chickpea, nutritional quality evaluation for weaning foods 35 Chill storage carbon dioxide controlled atmosphere packaging of sliced ham 435 use of cook—chill process to extend shelf life 273 Chilled roast beef, extension of shelf-life by carbon dioxide packaging 181 Chromogenic Limulus Amoebocyte Lysate endotoxin assay of liquid milk, influence of calcium ions 103 Chromotropic acid method, for determination of formaldehyde in hake 289 Cicer arietinum var. S-77, fortification of maize tortilla 505 Cichorium ediva, dynamics and variability of bacterial population on leaves 201 Citral and vanillin, temporal patterns of nasal, oral and retronasal perception 127 Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 603 Citrus unshui Marc., microbicidal effect of hydrostatic pressure 95 Clostridium sporogenes PA 3679, heat resistance lowered by citric acid 603 Coagulation time, storage stability of concentrated soymilk 499 Cod surimi processed with CaCl, and MgCl, added to wash water, stability of 419 Coffee aroma, effect of 2-furanmethanethiol on flavour 531 Collagen, tenderization of spent fowl drumsticks by marination 337 Colour composition and microbiological and physical attributes of mawé 513 packaging of common mushrooms 57 quality of surimi made from Threadfin Bream stored on ice 343 stability of cod surimi processed with CaCl, and MgCl, added to wash water Combination heat treatment of wheat germ lipase activity 617 Commercial refining and phenol content of olive oil 461 Comparison by types of heat treatment on wheat germ lipase activity 617 Composition and quality of surimi made from Threadfin Bream stored on ice Coniferaldehyde and cask charring in Scotch whisky maturation 69 Consumers’ perception of relationships between rheology and composition of Cheddar cheeses and texture 293 Control of the growth of Saccharomyces cerevisiae 519 Controlled atmosphere packaging of sliced ham, using carbon dioxide 435 Controlled atmosphere packs of sliced roast beef 181 Convenience foods, sous vide cook—chill technology 563 Conventional heat treatment and wheat germ lipase activity 617 Cooked, reformed ham, carbon dioxide controlled atmosphere packaging of 435 Cookie bread, Iranian breads supplemented with amaranth flour 625 Cooking yield, influences on the cooking properties of light and dark broiler meat 429 Cook-—chill process, use of to extend shelf life 273 Copper chelating compounds, effect of on the pro-oxidant activity of ascorbic acid 279 Corn starch and wheat flour pastes, effect of xanthan gum on freezing rate 481 Counter current extraction, influence of processing regime on diffusionally extracted apple juice 261 Cowmilk concentrate, effect of addition of salts and soybean acid-steeping on stability 499 Cowpea species, NMR assessment of water uptake rates 25 672 Subject index Crispness of extrudates, effect of dough ingredients on apparent viscosity and properties 465 Crystallization of maple syrup 83 Cured meat, carbon dioxide controlled atmosphere packaging of sliced ham 435 Cyanhydrin detoxification of traditional Tanzanian cassava foods 211 Deformation force stability of cod surimi processed with CaCl, and MgCl, added to wash water 419 Descriptive sensory analysis cask charring in Scotch whisky maturation 69 Scotch whisky composition and flavour of maturation 303 Desorption, water vapour-measuring and modelling in sunflower oil 153 Deveined shrimp, use of cook—chill process to extend shelf life 273 Development of a non-isothermal method for determination of diffusional parameters 575 Diafiltration, desalting and recovery of shrimp flavour compounds 453 Difference threshold, effect of 2-furanmethanethiol on flavour of instant coffee 531 Diffusion enhanced during the electrical heating of foods 249 influence of processing regime on diffusionally extracted apple juice 261 Diffusion coefficient, a non-isothermal method for determination of diffusional parameters 575 Digestibility of chickpea fortified maize tortilla 505 Dimethylamine, constant relation to formaldehyde formed in hake 289 Disease index, effect of heat treatment on the quality of onions during long-term tropical storage of onions 397 Dough, effect of ingredients on apparent viscosity and properties of extrudates 465 Dough viscosity, composition and microbiological and physical attributes of mawe 513 Drinks, blackcurrant, predication of flavour intensity 629 Drumsticks, tenderization by marination in weak organic solutions 337 Drying measuring and modelling the water vapour desorption in sunflower seed 153 moisture diffusivities of sunflower seed components 159 DSC and glass transition of casein and sodium caseinate 139 use of in the effect of xanthan gum on freezing rate 481 Dy values of HTST white asparagus puree 603 Duo-trio test, effect of 2-furanmethanethiol on flavour of instant coffee 531 Dynamic mechanical thermal analysis of glass transition of casein and sodium caseinate 139 Dynamics and variability of bacterial population on leaves of field-grown endive 201 Eating quality, sous vide cook—chill technology 563 Effect of heat treatment on the quality of tropical stored onions 397 Subject index Effects of temperature on sorption isotherms and heats of sorption of quince jam 241 Elasticity, selection of fillers based on z, values of meat emulsion properties 443 Electrical heating of foods, enhanced diffusion during 249 Electrodialysis, desalting and recovery of shrimp flavour compounds 453 Electrophoretic effects and enhanced diffusion during the electrical heating of foods 249 Ellagic acid, effect of on natural copper chelating compounds 279 Endotoxins, assay of in liquid milk-influence of calcium ions 103 Energy density of weaning foods 35 Enhanced diffusion during the electrical heating of foods 249 Enumeration of yeasts on yoghurt whey medium 111 Enzyme inactivation comparison of types of heat treatment on wheat germ lipase activity 617 errors in blanching calculations for different vegetables 229 EPR signal interpretation of gamma-irradiated cellulose 45 Errors in blanching calculations for different vegetables caused by use of one common value of thermal diffusivity 229 Expansion ratios, effect of dough ingredients on apparent viscosity and properties of extrudates 465 Expressible moisture from stored Threadbream surimi 343 Extrudates, effect of dough ingredients on apparent viscosity and properties of 465 Extrusion cooking, effect of dough ingredients on aspects of 465 Extrusion cooking, evaluation by NIR spectroscopy on starches 1 Exudate, effect of freezing rate and xanthan gum 481 Fast food, thermal destruction of thiamin in pre-packaged minced meats 595 Fat oxidation, fat stability and amino acids in south Indian tea seeds 639 Fat stability and amino acids in south Indian tea seeds 639 Fattiness, sensory attributes and acceptance of sucrose and fat in strawberry yoghurts 359 Fermented maize dough (mawé), a study of 513 Fick’s 2nd Law, a non-isothermal method for determination of diffusional parameters 575 Field-grown endive, bacterial population on leaves 201 Fillers, based on z, values of meat emulsion properties, selection of 443 Film permeability and packaging of common mushrooms 57 Fish, cooked, ground, effect on the pro-oxidant activity of ascorbic acid in 279 Flavour changes, extension of shelf-life of chilled roast beef by carbon dioxide packaging 181 Flavour, temporal patterns of nasal, oral and retronasal perception 127 Fluorescent compounds, interaction of malondialdehyde with biological molecules 327 Foil laminate pack of chilled roast beef, extension of shelf-life by carbon dioxide packaging 181 Food-borne yeasts, yoghurt whey medium for 111 Food formulations, protein—polysaccharide interactions in 547 674 Subject index Food microbial growth, contro! of Saccharomyces cerevisiae 519 Food processing, sous vide cook—chill technology in 563 Food product development, protein—polysaccharide interactions in 547 Food quality control, interaction of malondialdehyde with biological molecules 327 Food waste utilization, desalting and recovery of shrimp flavour compounds 453 Force-deformation analysis, relationships between rheology and composition of Cheddar cheeses and texture 293 Formaldehyde instead of dimethlyamine determination in hake 289 Fortification of maize tortilla with alkali-treated chickpea flour 505 Fowl drumsticks, tenderization by marination in weak organic solutions 337 Frankfurters, selection of fillers based on z, values of meat emulsion properties 443 Free choice profiling predication of flavour intensity of blackcurrant drinks 629 texture, rheology and composition of Cheddar chesses 293 Free cyanide detoxification of traditional Tanzanian cassava foods 211 Free radical centres and electron parmagnetic resonance 45 Free radical scavenging, effect of natural copper chelating compounds 279 Freezing rate. effect of xanthan gum on corn starch and wheat flour pastes 481 Freshness, sensory, microbiological and chemical changes in ice-stored hoki 169 Frozen fish, a measure of total formaldehyde formed in hake 289 Frozen food storage effect of xanthan gum on freezing rate 481 Stability of cod surimi processed with CaCl, and MgCl, added to wash water 419 Fruit jam, sorption isotherms and heats of sorption of quince jam 241 Functional properties, frankfurter emulsions based on z, values of fillers 443 2-Furanmethanethiol, effect on flavour of instant coffee 531 Furfuryl mercaptan, effect on flavour of instant coffee 531 GAB equations, sorption isotherms and heats of sorption of quince jam 241 Gadus morhua L., stability of cod surimi processed with CaCl, and MgCl, added to wash water 419 Gamma-irradiated cellulose, electron parmagnetic resonance of 45 Gamma-irradiated of sweetened orange juice and mango pulp 371 Gas chromatography in cask charring in Scotch whisky maturation 69 Scotch whisky composition and flavour of maturation 303 Gas exchange modelling and the packaging of common mushrooms 57 and selection of fillers based on z, values of frankfurter emulsion properties 443 of surimi made from Threadfin Bream stored on ice 343 Gelling properties and stability of cod surimi processed with CaCl, and MgCl, added to wash water 419 Gelling and protein—polysaccharide interactions 547 Generalized Procrustes analysis for prediction of flavour intensity of blackcurrant drinks 629 relationships between rheology and composition of Cheddar cheeses and texture 293 Genetic strain, influence of on the cooking properties of light and dark broiler meat 429 Subject index Ghandi, Iranian breads supplemented with amaranth flour 625 Ground fish, effect on the pro-oxidant activity of ascorbic acid in 279 Ground muscle, influences on the cooking properties of light and dark broiler meat 429 Growth inhibition in control of the growth of Saccharomyces cerevisiae 519 Guinea fowl, thermal destruction of thiamin in pre-packaged minced meats 595 Ham, sliced, controlled atmosphere carbon dioxide packaging of 435 Hardness-to-bite and selection of fillers based on z, values of frankfurter emulsion properties 443 Heat coagulation time of milk 13 Heat processing destruction of thiamin in pre-packaged minced meats 595 Heat sterilization, enhanced diffusion during the electrical heating of foods 249 Heat transfer errors in blanching calculations for different vegetables 229 Heats of sorption and sorption isotherms of quince jam 241 Hedonic scaling, effect of 2-furanmethanethiol on flavour of instant coffee 531 High moisture food packaging, modelling of total water desorption rate 347 High-pressure treatment, microbicidal effect on satsuma mandarin juice 95 High-protein flour, Iranian breads supplemented with amaranth flour 625 Hoki stored in ice: sensory, microbiological and chemical changes in 169 HPLC, Scotch whisky composition and flavour of maturation 303 HTST of white asparagus puree, lowered heat resistance of Clostridium sporogenes PA 3679 603 Mydrostatic pressure, microbicidal effect on satsuma mandarin juice 95 Hypoxanthine and sensory, microbiological and chemical changes in hoki stored in ice 169 Ice crystal size, effect of freezing rate and xanthan gum 481 Ice-stored hoki, sensory, microbiological and chemical changes in 169 Indian tea seeds, fat stability and amino acids in 639 Indicaxanthin in processing five prickly pear cultivar fruits 377 Industrial sorting methods for field-grown endive 201 Influence of processing on characteristics of diffusionally extracted apple juice 261 Initial sample pH and thermal destruction of thiamin in pre-packaged minced meats 595 Instant coffee, effect of 2-furanmethanethiol on flavour of 531 Interactions of sensory attributes and sucrose and fat in acceptance of strawberry yoghurts 359 Interactive packaging layers, modelling of total water desorption rate 347 Inversion of sorption isotherms and heats of sorption of quince jam 241 Invert sugar level changes in maple syrup 83 lonizable food components, enhanced diffusion during the electrical heating of foods 249 Iranian breads supplemented with amaranth flour 625 Irradiated food, detection by electron parmagnetic resonance 45 Irradiated orange juice and mango pulp 371 676 Subject index Isosteric heat and modelling water vapour desorption in sunflower seed 153 Isotherm, water vapour desorption, in sunflower seed 153 Juice viscosity, influence of processing on diffusionally extracted apple 261 K value, sensory, microbiological and chemical changes in hoki stored in ice 169 Kernels, sunflower seeds, moisture diffusivities of components 159 Lactic acid bacteria, changes in tomato pulp quality caused by 611 Lactic acid tenderization of spent fowl drumsticks by marination 337 Lactobacilli, composition and physical attributes of mawé 513 Lactobacillus plantarum and changes in tomato pulp quality 611 Lamb, thermal destruction of thiamin in 595 Leaching, a non-isothermal method for determination of diffusional parameters 575 Lecithin, effect on apparent viscosity and properties of of dough extrudates 465 Lignin, electron parmagnetic resonance of 45 Lipid oxidation effect of natural copper chelating compounds 279 interaction of malondialdehyde with biological molecules 327 Lipid peroxidation during storage of unblanched salted roasted peanuts 193 Lipofuscin, interaction of malondialdehyde with biological molecules 327 Liquid milk, influence of calcium ions on assay of endotoxins 103 Long-term tropical storage and effect of heat treatment on quality of onions 397 Loss of volatile components and prediction of flavour intensity of blackcurrant drinks 629 Low-temperature pasteurization of satsuma mandarin juice 95 Lye-peeling in processing the prickly pear fruit cultivars 377 Macruronus novaezlandiae, sensory, microbiological and chemical changes in hoki stored in ice 169 Maize dough (mawé), fermented 513 Maize tortilla, fortification of with alkali-treated chickpea flour 505 Malondialdehyde, interaction with biological molecules 327 Malted wheat, nutritional quality for weaning foods 35 Marketing quality and the packaging of common mushrooms 57 Mass transfer and enhanced diffusion during the electrical heating of foods 249 non-isothermal method for determination of diffusional parameters 575 Mathematical modelling errors in blanching calculations for different vegetables 229 Mawé, composition and microbiological and physical attributes of 513 Meat emulsion properties, z, values, use of in selection of frankfurter fillers 443 Mechanical properties of extrudates, effect of dough ingredients and apparent viscosity 465 Membrane processes, desalting and recovery of shrimp flavour compounds 453 Metapemaepsis Dalei, desalting and recovery of flavour compounds 453