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

• 

  Año 2001, Vol. 7, Número 4

  • Review: bacteriocins of lactic acid bacteria

    P. Casaus Lara, Ingolf F. Nes, Pablo E. Hernández Cruza, L. M. Cintas Izarra, Carmen Herranz Sorribes

    • Resumen

    págs. 281-305

    

  • Kinetics of ethanol and acetaldehyde production in fermenting wheat dough by laser-based trace gas detection

    F.J.M. Harren, Sergio A. Tomás

    • Resumen

    págs. 307-315

    

  • Fatty acid changes in high oleic acid sunflower oil durin successive deep-fat fryings of frozen foods

    Agustí Romero Aroca, Francisco José Sánchez-Muniz, Carmen Cuesta

    • Resumen

    págs. 317-328

    

  • Morphologicall and physical changes during heating of pressurized common octopus muscle up to cooking temperature

    P. Montero, Antonio Javier Borderías Juarez, Maite Solas Zubiaurre, J. L. Hurtado

    • Resumen

    págs. 329-338

    

  • Effects of pulsed electric field processing on apple and pear polyphenoloxidases

    Gustavo V. Barbosa-Cánovas, J. Giner, O. Martín, Vicente Gimeno

    • Resumen

    págs. 339-345

    

  • Sensory profile of ewe's milk cheeses

    Francisco José Pérez Elortondo, Marta Albisu Aguado, P. Bárcenas Eguia, Jesús Salmerón Egea

    • Resumen

    págs. 347-353

    

  • Evaluation of nixtamalized corn hulls as fiber source in baking products

    E.A. Soto Mendívil, R.L. Vidal Quintanar

    • Resumen

    págs. 355-361

    

  • Note. Effect of nixtamal degermination on some physical properties of corn masa and on sensory characteristics of corn tortillas

    L.A. Johnson, R.L. Vidal Quintanar, J.A. Love

    • Resumen

    págs. 363-367