pág. 432
Quality and authenticity control of fruit purées, fruit preparations and jams¿a review
Reinhold Carle, R. Fügel, A. Schieber
págs. 433-441
Recent trends in the microbial production, analysis and application of Fructooligosaccharides
M.N. Ramesh, P.T. Sangeetha, S.G. Prapulla
págs. 442-457
New applications of fibres in foods: Addition to fishery products
I. Sánchez-Alonso, M. Pérez-Mateos, Antonio Javier Borderías Juarez
págs. 458-465
Consumer attitudes to enzymes in food production
Joachim Scholderer, Klaus G. Grunert, Helle Alsted Søndergaard
págs. 466-474
Hans van Amelsvoort
págs. 475-476
Book Review: Emulsifiers in Food Technology
G.S. Mittal
pág. 475
Book Review: The Nutritional Trace Metals
W. van Dokkum
págs. 477-478
Book Review: Flavor Perception
J.L. Le Quéré
pág. 477
págs. 479-480
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