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

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  Año 1998, Vol. 4, Número 2

  • Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis

    Fernando Camacho Rubio, Emilia María Guadix Escobar, P. González Tello

    págs. 79-84

    

  • The effect of panel selection and training on external preference mapping using a low number of samples.

    Agustí Romero Aroca, Pere Gou, Luis Guerrero

    págs. 85-90

    

  • Influences of process variables on the hydrolysis of shark muscle protein.

    A.M. Martin, F. Mendonça Diniz

    págs. 91-98

    

  • Stabilization of strawberry jam colour with natural colorants.

    Cristina García Viguera, Pilar Zafrilla Rentero, A. Valero

    págs. 99-105

    

  • Effect of anti-browning compounds on the quality of minimally processed avocados.

    L. Dorantes-Alvarez, L. Prada Dorantes, T. Santiago Pineda, Gustavo V. Barbosa-Cánovas, Amparo Chiralt Boix, A. Ortiz Moreno

    págs. 107-113

    

  • Estabilidad de las betalaínas extraídas del garambullo (Myrtillocactus geometrizans).

    E. González de Mejía, C. R. Reynoso, F. A. García Barrera

    págs. 115-120

    

  • Ocurrence of Listeria spp. in salmon-trout (Onchorhynchus mykiss) and salmon (Salmo salar).: Note.

    M. Vaz-Velho, G. Duarte, P. Gibbs

    págs. 121-125

    

  • Vacuum impregnation of banana (Musa acuminata cv. giant cavendish).: Note.

    A. Andrés, Pedro Fito Maupoey, J.D. Salvatori, R. Sousa

    págs. 127-131