Guichard E. 2002. Interactions between flavor compounds and food ingredients and their influence on flavor perception review. Food reviews international. 18(1): 49-70 H.-D. Belitz, WGrosh. 1999. Food Chemistry(second edition). Springer. Germany Haber B. 2002. Carob fiber benefits and applications. Cereal foods world. 47 (8): 365-369 Hardas N Danviriyakul S Foley JL Nawar Ww Chinachoti P 2002. Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat. Journal of the American Oil Chemists'Sociery 79(2): 151-158 Hendrickx M. Ludikhuyze L. Van den Broeck I. Weemaes C Effects of high pressure on enzymes related to food quality. Trends in food science technology 9(5), 1998: 197-203 Hordur G. Kristinsson Barbara A. Rasco. 2000. Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition. 40(1 ): 43-81 Ipsen R Olsen K Skibsted LH Qvist KB. 2002. gelation of whey protein induced by high pressure. Milchwissenschaft.57: 650-653 Jang Ds, Cuendet M, Hawthorne ME et al. 2002. Prenylated flavonoids of the leaves of Macaranga conifera with inhibitory activity against cyclooxygenase-2. Phytochemistry. 61: 867-872 Ju zy Kilara A. 1998.Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science. 81(4): 925-931 Karbownik. M Gitto E Lewinski et al. 2001. Relative efficacies of indole antioxidants in reducing autoxidation andiron-induced lipid peroxidation in hamster testes. Journal of Cellular Biochemistry. 81(4): 693-699 Khan JA Gijs, L Berger et al. 1999. Combinatorial approach to flavor analysis. 1. Preparation and characterization of a S-methyl thioester library Journal of Agricultural and Food Chemistry 47(8):32693273 Kislinger T, Humeny A, Seeber S et al. 2002. Qualitative determination of early Maillard-products by MALDI-TOF mass spectrometry peptide mapping. European Food Research and Technology. 215(1): 65-71 Kossmann J. Lloyd J. 2000. Understanding and influencing starch biochemistry review. Critical reviews in Plant Sciences. 19(3): 171-226 L. Alonso M. J. Fraga. 2001. Simple and Rapid analysis for Quantitation of the Most important Volatile flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry. Journal of Chromatographic Science. 39(7): 297-300 Lee J. Lee S. Choe E. Park K. 2000. lipid changes of freeze-dried spinach by various kinds of oxidation. Journal of Food Science. 65(8): 1290-1295 Lehtinen P Kiiliainen K Lehtomaki K Laakso $.2003. Effect of heat treatment on lipid stability in processed oats. International Journal of Dairy Technology. 37(2): 215-221 MJosefa Bernalte, M. Teresa Hernandez, M. Carmen Vidal-Aragon 1999 Physical, chemical flavor and sensory characteristics of two sweet cherry varieties grown in'valle del jerte (Spain) Journal of food quality. 22(4): 403-416 M. Nagy-Gasztonyi, A Kardos-Neumann, P.A. Biacs. 2000. Potential indicator enzymes at broccoli blanching technology. Acta Alimentaria. 29(2): 181-186 Maccabe AP, Orejas M, Tamayo en et al. 2002. Improving extracellular production of food-use enzymes from Aspergillusnidulans Review. Journal of Biotechnology. 96(1): 43-54 Masae Takahashi Masako Shimazaki Jun Yamamoto. 2001. Thermoreversible Gelation and Phase queous Methyl Cellulose Solutions. Journal of Polymer Science. Part B4#

!"
 <



 

#  

 <

<"
8
<"
 ($&)
*9 @> ?+4 #8
5# 3$ 
&. 43 !
>5!
!
!

 
5

" 
*9$(&)
: 
%
@<36
.
8 3
71
%"
++
5##
2

 <
#3

#
'<

#3 
! 3
   
 6

      9$&)::( 6'

16#3?
1
/

>6

+
5

# #
 

?3  

 D 3A



E
#  3$:&()
9 
4
  
>!

- 8 #

#3 3  )

!# 

 
5
-<"

8
.

%*$&)
*(  
-
, 

.6! 
1
F< 
>  

"#3


!3
# #
 
 #"  #:9):: 7
@.5
"#


 23 
 <

#
<

 

"#
#!3 <3
  
3 '3  
  )
(9(9 7
G0
 

(  

!3
 
# 

! D
#
 
 "#3

  
7

@3
. ($*&): !"6
4
1" 6

 - <


 
'


'


'

# 
 
7

5  
># 3
($*&)
 #7
4; 1
> 

 5!
#

 <  3 

2
 #?


.#3
# 
!37

 

8
5# 3
*9$(&)
9   
A
3

.!
.

 F <


 3
 
!3
 1@A,8
 3

 
8
- #

A#  3:$&)
:9  
7
1 3
7C 

 
#
!# 3
<"
5
<"

2 
. $&)
9 1
 

7
8 . 

-
 3 

F

#
 

/    <
5

0 
!3
 
4
5# #3
.3 7

5# #
.$9&)9 1
7
1
.
5#

26
 
# 

?
#
!3
<
6

'
7

8
.
:$(&)
: 1#
2
 

1#6

16 
.

#



! 3

 


7

@3
A#  3
9$&)
: 7 
> 

A 
?

5
/   2#3  
# 
 <

 3
# 

"
"
#3 <
"

B< 

;B
$.&7


D 3$*&)
** % 34 ?3
 %
2 >  2

?3

! 
! #
#  3 
$&)
(( !
2
,;

A3
%

 <
'  


 
?3

    
-<"
7

>#  3$&)
*:*  
A6# #
 6
.#?6
7
0A#< ! 
4 

2# 
.

D
#3
5   
.  7

2 3
.
2
>