Polymer Physics. 39(1): 91-100 Moreno FJ Molina E Olano A Lopez Fandino R 2003. High-Pressure Effects on Maillard Reaction between Glucose and Lysine. c. 51(2): 394-400 N.S.K. Prasad 2002An over-view of developments in food additives part eleven antioxidants. Chemical weekly 47(50): 161-168 N S K Prasad. 2002. An over-view of developments in food additives Part five: the food additives industry. Chemical weekly. 47(44): 165-17 N.S. K Prasad.2002.An over-view of developments in food additives part two: fat substitutes fragrance flavours, emulsifiers enzymes and colors. Chemical weekly. 47(41): 165-170 N.S.K. Prasan. 2002. An over-view of developments in food additives part one: thickeners stabilisers and sweeteners. Chemical weekly. 47(40): 155-161 Nahon DF Harrison M Roozen JP. 2000. Modeling flavor release from aqueous sucrose solutions using mass transfer and partition coefficients. Journal of Agricultural and Food Chemistry48(4):1278-1284 Noble AC Ebeler SE. 2002. Use of multivariate statistics in understanding wine flavor review Food reviews international. 18(1): 1-2 O. T. Kasaikina, V. V. Vedutenko, A M. Kashkay et al. 2002. Kinetic model for beta carotene and lipid cooxidation Oxidation Communications. 25(2): 232-243 Ott, A Hugi, A Baumgartner, M Chaintreau 2000 A sensory investigation of yogurt flavor perception mutual influence of volatiles and acidity. Journal of Agricultural and Food Chemistry. 48(2): 441-450 Owen R Fennema. 1996. Food Chemistry (Third edition). Marcel Dekker, Inc USA Owen R Fennema. Pieter Walstra 1985 Food Chemistry (Second edition). Marcel Dekker, Inc. USA Pang XQ Zhang zQ Duan XW Ji ZL Huang HuiBai(ed )2001. Menzel C. Influence of pH and active oxygen on the stability of anthocyanins fromlitchi pericarp. Acta Horticulturae. 558 Perrett S, Zhou JM.2002. Expanding the pressure technique: insights into protein folding from combined use of pressure and chemical denaturants. Biochimica et biophysica acta 1595(1/2)210-223 Perry NB, Anderson RE, Brennan NJ et al. 1999.essential oils from Dalmatian sage(Salvia officinalis L ) variations among individuals, plant parts, seasons, and sites. Journal of Agricultural and Food Chemistry. 47(5): 2048-2054 Prasanna BM, Vasal SK, Kassahun B et al.2001. Quality protein maize review. Current Science 81(101308-1319 Pszczola DE. 2001. From soybeans to spaghetti: the broadening use of enzymes. food Technology.55(11):54,56,58,60-54,56,58,6 R. Yamsaengsung R. G. Moreira. 2002. Modeling the transport phenomena and structural changes during deep fat frying Part 1: model development Journal of Food Engineering. 53(1): 1-10 R. Yamsaengsung R G Moreira. 2002. Modeling the transport phenomena and structural changes during deep fat frying Part Il: model solution validation. Journal of Food Engineering. 53(1): 11-25 Raben A, Agerholm-Larsen L, Flint A et al. 2003. Meals with similar energy densities but rich in protein, fat, carbohydrate or alcohol have different effects on energy expenditure and substrate metabolism but not on appetite and energy intake. The American Journal of2 3
2#3  $&)
 
87
 

, 

1?
8
- #2 


 
-
!"
4  

13 

:$&)
** %.2 
 
<<"

< 

 <

 <)
' 5#
"6 3*9$:&)
( %.2  
<<"

< 

 <
2
<)
#
 <  3
5#
"6 3*9$**&)
:9 %.2  
<<"

< 

 <

")

!    
E
 < 
 
?3

 
5#
"6 3
*9$*&):9 %.2  
<<"

< 

 <

)
#6
E !  

" 5#
"6 3 *9$*&)
:: %#
@8
 

-?
72 
 <
  

D
 
  
 

  


7

 

8
5# 3*($*&)
9((* %! 
5
! 
.C 

 <
 

 
"
 < <"
8
<"
 ($&) ,
A
 6
/
/
/6


 #63





!



'
,'
5 :$&)* ,
 
> 
5#
 3
<  

3 
 <
)

 
 <  

3
7

 

8
5# 3*($&)***: ,"
-88
5# 3
$A#
&
@66C. ,"
-82
+ (:8
5# 3
$.
&
@66C. 2
HF
G#
GF
@
H+
7
G1

>
$&
?
5
 



<
'3 

#
! 3

#3
 #

   
::()
* 2
.
G#
7'
#
 
#D)
  #


 
 !
 

 

#

>#

!#3 

::$=&) 23
%>
 
-
>
%7

   

@ 
 
$. <
 
1&)
<
 < 
 
 
  


7

 

8
5# 3*9$:&)
*(:* 2 
>
/ 
.
 #
>

 F 3

?
-<"
5
.
($&)( 2 ?? 
@8
3!

 #)
#
!
 

?3
 A#  3::$&)
:*
:
:(
:*
:
:(
 -
0  
-
4
 
#
 
#


# 


 3
2
)

< 
7

8
  :$&)
 -
0  
-
4
 
#
 
#


# 


 3
2
)

 
E
< 
7

8
  :$&)
: -!

# 1 
1
8 


 
"#
 
 3
 
!
#



!#3 
 #
#<



 3
'

! 
!  
!


 
 3
6