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

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  Año 2001, Vol. 7, Número 6

  • The use of electromyography on food texture assessment

    R. González, I. Montoya, J. Cárcel

    págs. 461-471

    

  • Microstructure changes during the Xixona turrón manufacture analysed by light microscopy

    D.F. Lewis, María Angeles Lluch Rodríguez, Isabel Pérez Munuera

    • Resumen

    págs. 473-478

    

  • Modeling alkaline phosphatase inactivation in bovine milk during high-temperature short-time pasteurization

    G.S. Mittal, Q. Lu, P. Piyasena

    págs. 479-485

    

  • Combined effect of nisin, carvacrol and thymol on the viability of Bacillus cereus heat-treated vegetative cells

    P. S. Fernández, Alfredo Palop Gómez, Paula María Periago Bayonas

    págs. 487-492

    

  • Quality and aroma production of Doyenne du comice pears in relation to harvest date and storage atmosphere

    M. L. López Gómez, R. Miró, Jordi Graell i Sarlé

    págs. 493-500

    

  • Lipid binding of fresh and stored formulated wheat breads.Relationships with dough and bread technological performance

    Concepción Collar, Cristina M. Rosell, J.C. Martínez

    págs. 501-510

    

  • Long term osmotic dehydration processes of orange peel at atmospheric pressure and by applying a vacuum pulse

    María Teresa Chafer, María Dolores Ortolá, Amparo Chiralt Boix, C. González Martínez

    págs. 511-520

    

  • Referees' attitudes toward open peer review and electronic transmission of papers

    R. Melero, F. López-Santoveña

    págs. 521-527