Food science and technology international = Ciencia y tecnología de alimentos internacional

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  Año 2006, Vol. 12, Número 6

  • Articles

    • Determination of moisture sorption isotherms of Jasmine Rice Crackers using BET and GAB Models

      U. Siripatrawan, P. Jantawat

      págs. 459-466

      

    • The effects of fat and non fat dry matter concentration and storage time on the physical properties and acidity of yoghurts made with probiotic cultures

      Ö. Gün, N.D. Isikli

      págs. 467-476

      

    • Ripening and changes in chemical composition of seven cider apple varieties

      G. del Campo, Iñaki Berregi Abalde, N. Iturriza, J.I. Santos

      págs. 477-488

      

    • Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides

      J. Korus, K. Grzelak, K. Achremowicz, R. Sabat

      págs. 489-496

      

    • Effects on mineral content of different methods of preparing frozen root vegetables

      Z. Lisiewska, W. Kmiecik, P. Gebczynski

      págs. 497-504

      

    • Some structural and physicochemical characteristics of tuber and root starches

      F.H.G. Peroni, T.E. da S. Rocha, C.M.L. Franco

      págs. 505-514

      

    • Note. Overall heat transfer coefficient to canned liquid during end-over-end sterilisation

      R.L. Garrote, E. R. Silva, R.A. Bertone

      págs. 515-520

      

    • Fermented milks fortified with B-group vitamins: vitamin stability and effect on resulting products

      G. Papastoyiannidis, A. Polychroniadou, A.-M. Michaelidou, E. Alichanidis

      págs. 521-530

      

    • Identification of novel phosphopeptides after simulated digestion of alpha-casein by tandem mass spectometry

      E. Miquel, Amparo Asunción Alegría Torán, Reyes Barberá Sáez, Rosaura Farré Rovira

      págs. 531-538

      

    • Canning of Rohu (Labeo rohita) in north indian style curry medium using polyester-coated tin free steel cans

      C.K. Mallick, T.K. Srinivasa, C.N. Ravishankar, P.K. Vijayan

      págs. 539-546