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

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  Año 2011, Vol. 17, Número 1

  • Articles

    • Review: Freeze Concentration Technology Applied to Dairy Products

      J. Sánchez, E. Hernández, J.M. Auleda, Mercè Raventós

      págs. 5-14

      

    • Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage " Chouriço Grosso Borba-Estremoz PGI"

      A. M. Partidário, C. Roseiro, Cristina Santos Rufo

      págs. 15-22

      

    • Qualitiy Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphera Packaging on Microbial Growth and Sensory Properties

      A. M. Sanguinetti, A. del Caro, N. P. Mangia, N. Secchi, P. Catzeddu, A. Piga

      págs. 23-30

      

    • Spoilage os Sous Vide Cooked Salmon (Salmo salar) Store Under Refrigeration

      Pablo Díaz Fernández, María Dolores Garrido Fernández, Sebastián Bañón Arias

      págs. 31-38

      

    • Bovine Meat Proteins as Potential Precursors of Biologically Active Peptides - a Computatational Study based on the BIOPEP Database

      P. Minkiewicz, J. Dziuba, J. Michalska

      págs. 39-46

      

    • Wheat Bran Stabiliztion and its Use in the Preparation of High-Fiber Pasta

      M. L. Sudha

      págs. 47-54

      

    • Analysis of Bioactive Compounds in Seven Citrus Cultivars

      Almudena Bermejo del Castillo, M. José Llosá, A. Cano

      págs. 55-62

      

    • Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

      M. P. Gianelli, A. Olivares, M. Flores

      págs. 63-70