pág. 109
pág. 114
Production of xylooligosaccharides by autohydrolysis of lignocellulosic materials
Herminia Domínguez González, Juan Carlos Parajó Liñares, José Manuel Cruz Freire, Gil Garrote Velasco
págs. 115-120
The commensal microflora of human milk: new perspectives for food bacteriotherapy and probiotics
Leónides Fernández Álvarez, Julio Boza López, Esther Jiménez, María L. Marín, Jesús Jiménez, Mónica Olivares Martín, Mª del Rocío Martín Jiménez, Juan M. Rodríguez, Susana Langa, Jordi Xaus, Carlota Reviriego
págs. 121-127
Influence of lactic acid ester on chocolate quality
Olga Jovanovic, Biljana Pajin
págs. 128-136
Cyclodextrins as food ingredients
Lajos Szente, Jozsef Szejtli
págs. 137-142
Recent advances in the formulation of gluten-free cereal-based products
E. Gallagher, E.K. Arendt, T.R. Gormley
págs. 143-152
J. Surówka, K. Surówka, D. ¿mudzi¿ski
págs. 153-160
Artificial neural networks for prediction of antioxidant capacity of cruciferous sprouts
Henryk Zieli¿ski, Halina Kozlowska, Adam Buci¿ski
págs. 161-169
Prebiotic effectiveness of fructans of different degrees of polymerization
Maria Bielecka, El¿bieta Biedrzycka
págs. 170-175
Application of functional citrus by-products to meat products
Juana Fernández López, José María Fernández Ginés, Luis Alesón Carbonell, Esther Sendra Nadal, José Ángel Pérez Alvarez, María Estrella Sayas Barberá
págs. 176-185
Characterization of protein¿polyphenol interactions
Richard A. Frazier, Athina Papadopoulou
págs. 186-190
Gil Garrote Velasco, Andrés Moure Varela, José Manuel Cruz Freire, Juan Carlos Parajó Liñares, Herminia Domínguez González
págs. 191-200
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
F. Gardini, F. Patrignani, A. Gianotti, M.E. Guerzoni, N. Belletti, R. Lanciotti
págs. 201-208
Proteomics: present and future in food quality evaluation
Marina Carbonaro
págs. 209-216
Protein¿flavour interactions in relation to development of novel protein foods
G.A. van Koningsveld, J.-P. Vincken, J.P. Roozen, Lynn Heng, A.G.J. Voragen, H. Gruppen, M.A.J. S. van Boekel
págs. 217-224
págs. 225-227
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