Food bioscience., Tập 2, Số S, 2013 Mục lục: Dòng Nội dung 1 Welcome to Food Bioscience / Joe M. Regenstein 2 Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil / A. Aguirre, R. Borneo, A.E. Leon 3 Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol / P. Bergo n , I.C.F. Moraes, P.J.A. Sobral 4 Characterization of honeys from Hatay Region by their physicochemical properties combined with chemometrics / Yasin Yucel, Pınar Sultanoglu 5 Prebiotic activity of gourd family vegetable fibres using in vitro fermentation / K.M. Sreenivas, S.S. Lele 6 Trans-resveratrol down-regulates caveolin-1, up-regulates endothelial NO synthase and reduces their interaction in vascular smooth muscle and endothelial cells / Jacobo Elıes and others 7 Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase / Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn Kijroongrojana 8 Polyphenolic extract of Blighia sapida arilli prevents N-nitrosodiethylamine-mediated oxidative onslaught on microsomal protein, lipid and DNA / Omonike Komolafe, Amodu Kayode Salau 9 Hepatoprotective and proteomic mechanism of Sphaeranthus indicus in paracetamol induced hepatotoxicity in wistar rats / K. Sundari and others 10 Feeding mice aged and fresh blackberries powder supplements result in shifts in the gastrointestinal microflora / Si Hong Park and others 11 Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian / M.H.A. Jahurul and others

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