Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST )

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  Año 2002, Vol. 13, Número 1

  • Development of functional ingredients for gut health

    R. Puupponen-Pimiä, P. Myllärinen, K.-M. Oksman-Caldentey, Maria H. Saarela, K. Poutanen, T. Mattila-Sandholm, A.-M. Aura

    págs. 3-11

    

  • Wine vinegar: technology, authenticity and quality evaluation

    Wendu Tesfaye, María Lourdes Morales Gómez, Ana María Troncoso González, María del Carmen García Parrilla

    págs. 12-21

    

  • Muscle protein gelation by combined use of high pressure/temperature

    Francisco Jiménez Colmenero

    págs. 22-30

    

  • Calendar

    págs. 31-33