Food Science and Technology International -- Table of Contents (August 1 2004, 10 [4])

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Contents: August 1 2004, Volume 10, No. 4 [Index by Author] Other Issues:

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G. Tabilo-Munizaga and G. V. Barbosa-Cánovas: Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview
Food Science and Technology International 2004 10: 207-222. [Abstract] [PDF] [References]

J. Ortiz and J. M. Aguilera: Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type
Food Science and Technology International 2004 10: 223-232. [Abstract] [PDF] [References]

M. Del Alamo Sanza, J. A. Fernández Escudero, and R. De Castro Torío: Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels
Food Science and Technology International 2004 10: 233-241. [Abstract] [PDF] [References]

M. Bayram, M. D. öner, and S. Eren: Thermodynamics of the Dimensional Changes in the Wheat Kernel during Cooking for Bulgur Production
Food Science and Technology International 2004 10: 243-253. [Abstract] [PDF] [References]

B. Cuartas, M. I. Alcaina, and E. Soriano: Separation of Mineral Salts and Lactose Solutions through Nanofiltration Membranes
Food Science and Technology International 2004 10: 255-262. [Abstract] [PDF] [References]

P. S. Bora and D. Ribeiro: Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates
Food Science and Technology International 2004 10: 263-267. [Abstract] [PDF] [References]

C. Sanabria, P. J. Martín-Alvarez, and A. V. Carrascosa: Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors
Food Science and Technology International 2004 10: 269-275. [Abstract] [PDF] [References]

G. özkan, O. Sagdiç, N. G. Baydar, and H. Baydar: Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts
Food Science and Technology International 2004 10: 277-281. [Abstract] [PDF] [References]

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