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

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  Año 1997, Vol. 3, Número 2

  • Dietary approaches to alleviation of lactose maldigestion

    E. Renner

    • Resumen

    págs. 71-79

    

  • Enzyme technologies for alleviating lactose maldigestion

    D.R. Rao, C.B. Chawan

    • Resumen

    págs. 81-86

    

  • Oral supplements to improve lactose digestion and tolerance

    D.R. Rao

    • Resumen

    págs. 87-92

    

  • Evaluation of sensory attributes and biochemical parameters in transgenic tomato fruit with reduced polygalacturonase activity

    Gabriel O. Sozzi, Adela A. Fraschina

    • Resumen

    págs. 93-102

    

  • Flow behaviour of processed banana purée

    Sandra Guerrero, Stella Maris Alzamora, Lia N. Gerschenson

    • Resumen

    págs. 103-111

    

  • Ultrastructural changes in Staphylococcus aureus treated with pulsed electric fields

    U. R. Pothakamury, Gustavo V. Barbosa-Cánovas, Barry G. Swanson, K.D. Spence

    • Resumen

    págs. 113-121

    

  • Influence of wheat flour and Lactobacillus strains on the dynamics of by-products from amylolytic activities

    M. A. Martínez-Anaya, Ofelia Rouzaud Sández

    • Resumen

    págs. 123-136