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

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  Año 2001, Vol. 7, Número 1

  • Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality

    M. A. Martínez-Anaya, T. Jiménez

    • Resumen

    págs. 5-14

    

  • Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods

    Sara Bastida Codina, Francisco José Sánchez-Muniz

    • Resumen

    págs. 15-21

    

  • Adenosine triphosphate and derivatives as freshness indicators of gilthead sea bream (Sparus aurata)

    A. Huidobro, M. Tejada, A. Pastor

    • Resumen

    págs. 23-30

    

  • Physicochemical changes during date ripening related to ethylene production

    Asunción Amorós Marco, María Serrano Mula, María Teresa Pretel Pretel, María Ángeles Botella Marrero

    • Resumen

    págs. 31-36

    

  • Sensory evaluation of walnut: an interlaboratory study

    E. Moneta, J.C. Lombard, Agustí Romero Aroca, F. Sinesio, Luis Guerrero

    • Resumen

    págs. 37-47

    

  • Modeling the influence of pH, temperature and culture medium composition on the kinetics of growth and cysteine proteinase production by Micrococcus sp. INIA 528 in batch culture

    A.F. Mohedano, Jesús Fernández, F. García Ochoa, M. Nuñez, J.A. Casas

    • Resumen

    págs. 49-57

    

  • Ripening-associated microstructural changes in antisense ACC synthase tomato fruit

    Adela A. Fraschina, Gabriel O. Sozzi, M.A. Castro

    • Resumen

    págs. 59-71

    

  • Smooth peas, wrinkled peas and garbanzo beans in production of sweetened paste

    Z. Czuchajowska, B.K. Baik, B. Klamczynska

    • Resumen

    págs. 73-81

    

  • Cell-wall degrading enzymes in the release of grape aroma precursors

    A. Ganga, Francisco Piñaga Otamendi, S. Vallés, Amparo Querol Simón, Daniel Ramón Vidal

    • Resumen

    págs. 83-87