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

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  Año 2003, Vol. 9, Número 2

  • Application of Transfer Functions to the Thermal Processing of Sweet and Sour Cherries Preserves: Influence of Particle and Container Sizes

    A. De Michelis, R.H. Mascheroni, C.A. Márquez, Viviana Olga Salvadori

    • Resumen

    págs. 69-76

    

  • Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties

    J. A. Beltrán, D. Djenane, G. Torrescano, Pedro Roncalés Rabinal, A. Sánchez-Escalante

    • Resumen

    págs. 77-84

    

  • Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

    O. Sag˘diç, G. Özkan, M. Özcan

    • Resumen

    págs. 85-88

    

  • Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake

    Sukhprit Singh, Cristina M. Rosell, Hardeep Singh Gujral, S. Sharma

    • Resumen

    págs. 89-93

    

  • Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

    A. Vian, R. Gonzalez, J. M. Barcenilla, P. J. Martín-Alvarez

    • Resumen

    págs. 95-99

    

  • Physicochemical Properties of Quinoa Extrudates

    M.V. Karwe, H. Do&gcaron;an

    • Resumen

    págs. 101-114

    

  • Thermodynamic Analysis of Water Vapour Sorption of Edible Starch Based Films

    J.C. Gottifredi, M. Armada, M.A. Bertuzzi

    • Resumen

    págs. 115-121

    

  • Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin

    T. Nagai

    • Resumen

    págs. 123-126