| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Attitudes Towards Food Safety
|
|
|
1985
|
18 |
1 |
p. xiv-
1 p.
|
article
|
| 2 |
Biosynthesis of Flavours and Fragrances
|
|
|
1985
|
18 |
1 |
p. xviii-
1 p.
|
article
|
| 3 |
Book Review
|
Timbers, G.E.
|
|
1985
|
18 |
1 |
p. 1-2
2 p.
|
article
|
| 4 |
Book Review
|
Nakai, S.
|
|
1985
|
18 |
1 |
p. 2-
1 p.
|
article
|
| 5 |
Book Review
|
Wood, D.F.
|
|
1985
|
18 |
1 |
p. 1-
1 p.
|
article
|
| 6 |
Book Review
|
Gaston, Picard
|
|
1985
|
18 |
1 |
p. 1-
1 p.
|
article
|
| 7 |
Book Review
|
Ray, Edamura
|
|
1985
|
18 |
1 |
p. 1-
1 p.
|
article
|
| 8 |
Book Review
|
Rasper, V.F.
|
|
1985
|
18 |
1 |
p. 2-
1 p.
|
article
|
| 9 |
1985 CIFST Convention
|
|
|
1985
|
18 |
1 |
p. iii-iv
nvt p.
|
article
|
| 10 |
CIFST Update
|
|
|
1985
|
18 |
1 |
p. i-ii
nvt p.
|
article
|
| 11 |
Composition of Cheese Whey: Effect of pH and Temperature of Dipping
|
Hill, A.R.
|
|
1985
|
18 |
1 |
p. 53-57
5 p.
|
article
|
| 12 |
Concentration of the Collagen Crosslink Pyridinoline in Porcine Skeletal Muscle Epimysium 1
|
Nakano, T.
|
|
1985
|
18 |
1 |
p. 100-102
3 p.
|
article
|
| 13 |
Conferences and Symposia
|
|
|
1985
|
18 |
1 |
p. xxiv-xxv
nvt p.
|
article
|
| 14 |
Dosage de l'acide phytique dans une farine et un concentré protéique de colza suivant différentes méthodes
|
Lemieux, L.
|
|
1985
|
18 |
1 |
p. 29-33
5 p.
|
article
|
| 15 |
Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage
|
Aguilera, J.M.
|
|
1985
|
18 |
1 |
p. 72-78
7 p.
|
article
|
| 16 |
Effects of a Non-Absorbable Antioxidant on Canola Oil Stability to Accelerated Storage and to a Frying Temperature
|
Vaisey-Genser, M.
|
|
1985
|
18 |
1 |
p. 67-71
5 p.
|
article
|
| 17 |
Enzymatic Food Analysis
|
|
|
1985
|
18 |
1 |
p. xviii-
1 p.
|
article
|
| 18 |
Equilibrium Relative Humidity of Plant Tissue
|
Rooke, E.A.
|
|
1985
|
18 |
1 |
p. 85-88
4 p.
|
article
|
| 19 |
Food Irradiation
|
|
|
1985
|
18 |
1 |
p. xiv-
1 p.
|
article
|
| 20 |
Food Processing Development Centre
|
|
|
1985
|
18 |
1 |
p. xv-xvi
nvt p.
|
article
|
| 21 |
From the President's Desk
|
D'Hondt, Jim
|
|
1985
|
18 |
1 |
p. i-
1 p.
|
article
|
| 22 |
Functional Properties of Oat Concentrate Treated with Linoleate or Trypsin 1
|
Ma, Chin-Yung
|
|
1985
|
18 |
1 |
p. 79-84
6 p.
|
article
|
| 23 |
Guide to Authors
|
|
|
1985
|
18 |
1 |
p. 103-106
4 p.
|
article
|
| 24 |
Herbs and Botannical Preparations
|
|
|
1985
|
18 |
1 |
p. xvi-
1 p.
|
article
|
| 25 |
High Speed Cartoner
|
|
|
1985
|
18 |
1 |
p. xx-
1 p.
|
article
|
| 26 |
HPLC Fermentation Mixture Column System
|
|
|
1985
|
18 |
1 |
p. xx-
1 p.
|
article
|
| 27 |
Influence du glycérol sur la texture et la stabilité des émulsions cuites à base de viande de type frankfurters
|
Lacroix, C.
|
|
1985
|
18 |
1 |
p. 34-43
10 p.
|
article
|
| 28 |
Lactose Hydrolysis by Kluyveromyces lactis β-D Galactosidase in Skim Milk, Whey, Permeate and Model Systems 1
|
Victor, Bernai
|
|
1985
|
18 |
1 |
p. 97-99
3 p.
|
article
|
| 29 |
Lipoxygenase Activity in Fourteen Legumes
|
Chang, P.R.Q.
|
|
1985
|
18 |
1 |
p. 94-96
3 p.
|
article
|
| 30 |
Moisture Analysis
|
|
|
1985
|
18 |
1 |
p. xx-
1 p.
|
article
|
| 31 |
New Bioseparation System
|
|
|
1985
|
18 |
1 |
p. xx-
1 p.
|
article
|
| 32 |
New Members
|
|
|
1985
|
18 |
1 |
p. ii-iii
nvt p.
|
article
|
| 33 |
New Publications from Food Advisory Division
|
|
|
1985
|
18 |
1 |
p. xxv-
1 p.
|
article
|
| 34 |
NSERC Strategic Grants
|
|
|
1985
|
18 |
1 |
p. x-xi
nvt p.
|
article
|
| 35 |
Observations on the Microstructure of Veal and on the Detection of Cooked Pork
|
Swatland, H.J.
|
|
1985
|
18 |
1 |
p. 89-93
5 p.
|
article
|
| 36 |
Properties of Xylitol
|
|
|
1985
|
18 |
1 |
p. xii-xiii
nvt p.
|
article
|
| 37 |
Publications on Eggs
|
|
|
1985
|
18 |
1 |
p. xxv-
1 p.
|
article
|
| 38 |
Report on Strategic Grants
|
|
|
1985
|
18 |
1 |
p. x-
1 p.
|
article
|
| 39 |
Residue Levels and Sensory Evaluation of the Bee Repellent, Phenol, Found in Honey
|
Daharu, Patricia A.
|
|
1985
|
18 |
1 |
p. 63-66
4 p.
|
article
|
| 40 |
Retention of Ascorbic Acid in Home Dehydrated Green Peppers and Peaches
|
Desrosiers, T.
|
|
1985
|
18 |
1 |
p. 58-62
5 p.
|
article
|
| 41 |
Special Thanks
|
|
|
1985
|
18 |
1 |
p. iii-
1 p.
|
article
|
| 42 |
Study on Vegetable Consumption
|
|
|
1985
|
18 |
1 |
p. xiv-
1 p.
|
article
|
| 43 |
Texturization of Peanut Proteins by Surface Film Formation 2. Changes in Lipid Distribution and Surface Tension Properties
|
Aboagye, Y.
|
|
1985
|
18 |
1 |
p. 21-28
8 p.
|
article
|
| 44 |
Texturization of Peanut Proteins by Surface Film Formation 1. Influence of Process Parameters on Film Forming Properties
|
Aboagye, Y.
|
|
1985
|
18 |
1 |
p. 12-20
9 p.
|
article
|
| 45 |
Texturization of Peanut Proteins by the Hand Press Texturizer
|
Aboagye, Y.
|
|
1985
|
18 |
1 |
p. 3-11
9 p.
|
article
|
| 46 |
The Canadian Food Industry Scholarship Fund
|
|
|
1985
|
18 |
1 |
p. xxiii-
1 p.
|
article
|
| 47 |
The Future, What Does it Hold for Food Science and Technology?
|
Vanderstoep, J.
|
|
1985
|
18 |
1 |
p. vi-x
nvt p.
|
article
|
| 48 |
Uniform Grade Nomenclature
|
|
|
1985
|
18 |
1 |
p. xiv-
1 p.
|
article
|
| 49 |
U.S. Survey on Vitamin Supplements
|
|
|
1985
|
18 |
1 |
p. xiii-
1 p.
|
article
|
| 50 |
Évaluation de diverses méthodes de prédiction de l'aw des émulsions cuites de type frankfurter en fonction des teneurs en sel, sucre et glycérol
|
Lacroix, C.
|
|
1985
|
18 |
1 |
p. 44-52
9 p.
|
article
|
Journal description