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

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  Año 2004, Vol. 10, Número 4

  • Ultra high pressure technology and its use in surimi manufacture: an overview

    G. Tabilo Munizaga, Gustavo V. Barbosa-Cánovas

    págs. 207-222

    

  • Effect of kappa-carrageenan on the gelation of horse mackerel (T. murphyi) raw paste surimi-type

    J. Ortiz, J. M. Aguilera

    págs. 223-232

    

  • Changes in phenolic compounds and colour parameters of red winw aged with oak chips and in oak barrels

    María del Álamo Sanza, José Antonio Fernández Escudero, R. de Castro Torío

    págs. 233-242

    

  • Thermodynamics of the dimensional changes in the wheat kernel during cooking for bulgur production

    S. Eren, M. Bayram, M.D. Öner

    págs. 243-254

    

  • Separation of mineral salts and lactose solutions through nonofiltration membranes

    M. I. Alcaina, E. Soriano, Beatriz Cuartas Uribe

    págs. 255-262

    

  • Note: influence of pH on the extraction yield and functional properties of macadamia (macadamia integrofolia)

    P. Singh Bora, Daniel Ribeiro

    págs. 263-268

    

  • Colour and moisture changes during the manufacture of iberian dry-cured ham caused by some biotic and abiotic factors

    C. Sanabria, Pedro José Martín Alvarez, Alfonso V. Carrascosa

    págs. 269-276

    

  • Note: antioxidant and antibacterial activities of "Rosa damascena" flower extracts

    N.G. Baydar, G. Özkan, O. Sagdiç, H. Baydar

    págs. 277-281