Comparative study of total lipids in beef using chlorinated solvent and low-toxicity solvent methods Augusto TanamatiClaudio C. OliveiraNilson E. de Souza OriginalPaper Pages: 393 - 397
Crystal morphology, microstructure, and textural properties of model lipid systems Yuping ShiBaomin LiangRichard W. Hartel OriginalPaper Pages: 399 - 408
The use of 1H NMR for yield determination in the regioselective epoxidation of squalene Hans A. J. AertsBert F. E. SelsPierre A. Jacobs OriginalPaper Pages: 409 - 413
The role of endogenous amphiphiles on the stability of virgin olive oil-in-water emulsions T. G. SotiroudisG. T. SotiroudisA. Xenakis OriginalPaper Pages: 415 - 420
Enzymatic incorporation of stearic acid into a blend of palm olein and palm kernel oil: Optimization by response surface methodology Stephen E. LumorCasimir C. Akoh OriginalPaper Pages: 421 - 426
Influence of formulation on the thermal behavior of ice cream mix and ice cream C. GrangerA. SchöppeM. Cansell OriginalPaper Pages: 427 - 431
Linalyl oleate as a frying oil autoxidation inhibitor Baran Onal-UlusoyEarl HammondPamela White OriginalPaper Pages: 433 - 438
Toward increasing erucic acid content in oilseed rape (Brassica napus L.) through the combination with genes for high oleic acid Nurtjahjo Dwi SasongkoChristian Möllers OriginalPaper Pages: 445 - 449
Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking H. WangT. WangL. A. Johnson OriginalPaper Pages: 451 - 456
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms Roberto QuevedoChristopher BrownJosé M. Aguilera OriginalPaper Pages: 457 - 462
Tocopherol, tocotrienol, and oryzanol content of rice bran aqueous extracts M. A. MonsoorA. Proctor Letter to the Editor Pages: 463 - 464