Food Science and Technology International -- Table of Contents (June 1 2004, 10 [3])

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Contents: June 1 2004, Volume 10, No. 3 [Index by Author] Other Issues:

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J. A. Guerrero-Beltr·n and G. V. Barbosa-C·novas: Advantages and Limitations on Processing Foods by UV Light
Food Science and Technology International 2004 10: 137-147. [Abstract] [PDF] [References]

S. K. Lo, B. S. Baharin, C. P. Tan, and O. M. Lai: Diacylglycerols from Palm Oil Deodoriser Distillate. Part 1 – Synthesis by Lipase-catalysed Esterification
Food Science and Technology International 2004 10: 149-156. [Abstract] [PDF] [References]

S. K. Lo, B. S. Baharin, C. P. Tan, and O. M. Lai: Dacylglycerols from Palm Oil Deodoriser Distillate. Part 2 – Physical and Chemical Characterisation
Food Science and Technology International 2004 10: 157-161. [Abstract] [PDF] [References]

A. Bunger, P. C. Moyano, R. E. Vega, P. Guerrero, and F. Osorio: Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation
Food Science and Technology International 2004 10: 163-170. [Abstract] [PDF] [References]

P. Ekanayake, Y. D. Lee, and J. Lee: Antioxidant Activity of Flesh and Skin of Eptatretus Burgeri (Hag Fish) and Enedrias Nebulosus (White Spotted Eel)
Food Science and Technology International 2004 10: 171-177. [Abstract] [PDF] [References]

L. Arnal and M. A. Del RÌo: Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante
Food Science and Technology International 2004 10: 179-185. [Abstract] [PDF] [References]

A. Altan and M. Maskan: Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties
Food Science and Technology International 2004 10: 187-196. [Abstract] [PDF] [References]

M. JovanÌ, B. Viadel, M. Laparra, R. Barber·, and R. FarrÈ: Improvement of Analytical Conditions of Mineral Caco-2 Cell Uptake Assays
Food Science and Technology International 2004 10: 197-201. [Abstract] [PDF] [References]

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