Editorial
Food Science and Technology International 1995 1: 1. [PDF]  

L. Ma and G.V. Barbosa-Canovas

Review : Instrumentation for the rheological characterization of foods/Instrumentación para la caracterización reológica de alimentos
Food Science and Technology International 1995 1: 3-17. [Abstract] [PDF] [References]  

C.G. Sotelo, J.M. Franco, S.P. Aubourg, and J.M. Gallardo

Changes in free amino acids of hake (Merluccius merluccius L.) muscle during frozen storage/Cambios producidos en los aminoácidos libres del músculo de merluza (Merluccius merluccius L.) durante su conservación en estado congelado
Food Science and Technology International 1995 1: 19-24. [Abstract] [PDF] [References]  

J. Serra Bonvehi and F. Ventura Coll

Determination of stable carbon isotope ratio 13 C by mass spectrometry in Spanish honeys/Análisis del índice isotópico estable 13C en mieles españolas mediante resonancia magnética nuclear
Food Science and Technology International 1995 1: 25-28. [Abstract] [PDF] [References]  

A. Ibarz and J. Naves

Efecto de la temperatura y contenido en sólidos solubles sobre la cinética de pardeamiento no enzimático de zumos clarificados de manzana/Effect of temperature and soluble solids content on nonenzymatic browning kinetics for clarified apple juices
Food Science and Technology International 1995 1: 29-34. [Abstract] [PDF] [References]  

M. Schirra, M. Mulas, and L. Baghino

Influence of postharvest hot-dip fungicide treatments on Redblush grapefruit quality during long-term storage/Efecto de los tratamientos fungicidas postcosecha por inmersión en agua caliente sobre la calidad del pomelo Redblush durante el almacenamiento en frío
Food Science and Technology International 1995 1: 35-40. [Abstract] [PDF] [References]  

R.G. Moreira, T.-Er Lo, and M.E. Castell-Perez

Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados
Food Science and Technology International 1995 1: 41-45. [Abstract] [PDF] [References]  

News
Food Science and Technology International 1995 1: 47-50. [PDF]  

C. Calvo

Book Reviews : Guide to Quality Management Systems for the Food Industry. Ralph Early. Publicado en 1995 por Blackie Academic and Professional/Chap man & Hall. Wester Cleddens Road, Bishop briggs, Glasgow G64 2NZ, UK. Chapman & Hall, 115 Fifth Avenue, New York, NY 10003. XX + 308 pp., ISBN 0-7514-0166-8
Food Science and Technology International 1995 1: 51. [PDF]  

R. Montoro

Book Reviews : Toxicologia de los Alimentos. Ernst Lindner. Tra ducción de Aurora Pérez Torromé. 2° ed., publi cado en 1995 por Acribia. Royo, 23. 50006 Zara goza. XII + 262 pp., ISBN 84-200-0776-5
Food Science and Technology International 1995 1: 51-52. [PDF]  

J.V. Carbonell

Book Reviews : Brewing. M.J. Lewis y T.W. Young. Publicado en 1995 por Chapman & Hall, 2-6 Boundary Row, London SE1 8HN, UK. Chapman & Hall, 115 Fifth Avenue, New York, NY 10003. XII + 260 pp., ISBN 0-412-26420X
Food Science and Technology International 1995 1: 52. [PDF]  

A. Mateu

Book Reviews : Food Process Design and Evaluation. Rakesh Ku mar Singh. Publicado en 1995 por Technomic Publishing Company, Inc., 851 New Holland Avenue, Box 3535, Lancaster, PA. 17604, USA. IX + 257 pp., ISBN 1-56676-230-8
Food Science and Technology International 1995 1: 52. [PDF]  

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