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

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  Año 2004, Vol. 10, Número 2

  • Lipid Peroxidation Inhibitory Effects of Hizikia fusiformis Methanolic Extract on Fish Oil and Linoleic Acid

    Karen W. Lee, Sang Hee Kim, N. Siriwardhana, G.-T. Park, J.-H. Ha

    • Resumen

    págs. 65-72

    

  • Note: Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea americana)

    H. Soto Valdez, K. Pérez, Jesús Mercado Blanco

    • Resumen

    págs. 73-78

    

  • Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Commom Maize during Tortilla Preparation and Storage

    M.I. García Rosas, H. Hernández Unzón, Antonio Bello Pérez, R. Mora Escobedo, P. Osorio Díaz

    • Resumen

    págs. 79-88

    

  • Chlorotrimethylsilane: A Reagent for the Direct Analysis of Fats and Oils in Solid and Paste Samples

    A. Dolcet, J. Ferran, J. Eras, Ramón Canela

    • Resumen

    págs. 89-94

    

  • Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup

    Concepción Valencia Barragán, Críspulo Gallegos Montes, M. C. Sánchez, A. Ciruelos

    • Resumen

    págs. 95-100

    

  • A Novel Genetic Label for Detection of Specific Probiotic Lactic Acid Bacteria

    Mª del Rocío Martín Jiménez, C. Reviriego, S. Langa, L. Fernández, M.L. Marín

    • Resumen

    págs. 101-108

    

  • Kinetics of Physico-chemical and Microbiological Changes during Storage of Commercial Frankfurtes

    L.G. Santiago, N.G. Sabbag, A.G. Bonaldo, R.J. González, E.E. Aringoli

    • Resumen

    págs. 109-116

    

  • Physico-chemical and Sensory Characteristics of Dry-cured Loin from Different Iberian Pig Lines

    María Jesús Petrón Testón, María Elena Muriel Blanco, María Teresa Antequera Rojas, Joaquín Ruiz Gómez, D. Martin

    • Resumen

    págs. 117-124

    

  • Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

    T. Fortuna, L. Juszczak, M. Witczak, A. Banachowicz

    • Resumen

    págs. 125-131