Food technology

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  Año 1993, Vol. 47, Número 6

  • Advantages of Alternative Sweetener Blends

    pág. 94

    

  • 16. GRAS Substances. Recent Progress in the Consideration of Flavoring Ingredients Under the Food Additives Amendment

    pág. 104

    

  • Bifidobacteria: Activity and Potential Benefits

    pág. 120

    

  • Bifidobacteria Research and Development in Japan

    pág. 126

    

  • Application of the Central Dogma in Sensory Evaluation

    pág. 139

    

  • Pressure Effects on Biological Systems

    pág. 150

    

  • Effects of High-Hydrostatic-Pressure Processes on Food Safety and Quality

    pág. 156

    

  • Isostatic High-Pressure Equipment for Food Preservation

    pág. 162

    

  • Engineering Aspects of High-Pressure Technology in the Food Industry

    pág. 164

    

  • Food Safety Implications of High Hydrostatic Pressure as a Food Processing Method

    pág. 170