R. Catalá and R. Gavara

Review: Alternative high barrier polymers for food packaging Revisión: Polimeros de alta barrera para el envase de alimentos
Food Science and Technology International 1996 2: 281-291. [Abstract] [PDF] [References]  

J. Borderías, P. Montero, and M.A. Martí de Castro

Gelificación de serrín de merluza (Merluccius australis) / Gelling of hake (Merluccius australis) sawdust
Food Science and Technology International 1996 2: 293-299. [Abstract] [PDF] [References]  

G. Panadés-Ambrosio, O. Treto-Cárdenas, C. Fernández-Torres, D. Castro, and M. Núñez de Villavicencio

Deshidratación osmótica de guayaba a vacío pulsante / Pulse vacuum osmotic dehydration of guava
Food Science and Technology International 1996 2: 301-306. [Abstract] [PDF] [References]  

B. Beltrán-Reyes, E. Ortega-Rivas, and A. Anzaldúa-Morales

Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza
Food Science and Technology International 1996 2: 307-313. [Abstract] [PDF] [References]  

Y. Luo and G.V. Barbosa-Cánovas

Preservation of apple slices using ascorbic acid and 4-hexylresorcinol / Preservación de rodaj as de manzana con ácido ascórbico y 4-hexilresorcinol
Food Science and Technology International 1996 2: 315-321. [Abstract] [PDF] [References]  

E. Armero and C. Collar

Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco
Food Science and Technology International 1996 2: 323-333. [Abstract] [PDF] [References]  

F.C. Ibáñez, A.I. Ordóñez, M.S. Vicente, M.I. Torres, and Y. Barcina

Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera
Food Science and Technology International 1996 2: 335-339. [Abstract] [PDF] [References]  

News
Food Science and Technology International 1996 2: 341-342. [PDF]  

C. Collar

Book reviews : Dairy starter cultures. Editado por T.M. Cogan y J.P. Accolas. Publicado en 1995 por VCH Publishers, Inc. 220 East 23rd Street. Nueva York, Nueva York 10010. XII + 277 pp., ISBN 1 56081 628 7
Food Science and Technology International 1996 2: 343. [PDF]  

V. Giner

Book reviews : Food Enzymes. Structure and Mechanisms. Dominic W.S. Wong. Publicado en 1995 por Chapman & Hall, 2-6 Boundary Row, Londres SE1 8HN. XV + 390 pp., ISBN 0 412 06751 X
Food Science and Technology International 1996 2: 343-344. [PDF]  

M.H. Silla

Book reviews : Handbook of indigenous fermented foods. Segunda edición. Publicado en 1976 por Marcel Dekker Inc., 270 Madison Av. Nueva York, Nueva York 10016. 776 pp., ISBN 0 8247 93528
Food Science and Technology International 1996 2: 344. [PDF]  

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