Food Science and Technology International -- Table of Contents (1997, 3 [3])

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Contents: 1997, Volume 3, No. 3 [Index by Author] Other Issues:

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A. Escarpa and M.C. González: Tecnología del almidón resistente / Technology of resistant starch
Food Science and Technology International 1997 3: 149-161. [Abstract] [PDF] [References]

G.A. Somkutl and V.H. Holsinger: Microbial technologies in the production of low-lactose dairy foods / Tecnologías microbiológicas para la elaboración de productos lácteos con bajo contenido en lactosa
Food Science and Technology International 1997 3: 163-169. [Abstract] [PDF] [References]

H.M. Khalil and B.R. Henry: Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata
Food Science and Technology International 1997 3: 171-174. [Abstract] [PDF] [References]

O.A. López Mejía, J.A. Hernández Becerra, A. Cárdenas Cágal, C.I. Beristain Guevara, and H.S. García Galindo: Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano
Food Science and Technology International 1997 3: 175-179. [Abstract] [PDF] [References]

K. Seetharaman, C.M. McDonough, R.D. Waniska, and L.W. Rooney: Microstructure of wheat flour tortillas: effects of soluble and insoluble fibres / Microestructura de tortillas de harina de trigo: éfectos de la adición de fibra soluble e insoluble
Food Science and Technology International 1997 3: 181-188. [Abstract] [PDF] [References]

M.C. Juárez, J.F. Echávarri, and A.I. Negueruela: A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths / Propuesta de un método de medida del color de vinos tintos mediante la lectura de las transmitancia a tres longitudes de onda
Food Science and Technology International 1997 3: 189-193. [Abstract] [PDF] [References]

Y. Luo and G.V. Barbosa-Cánovas: Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico
Food Science and Technology International 1997 3: 195-201. [Abstract] [PDF] [References]

J. Graell, C. Larrigaudiere, and M. Vendrell: Efecto del almacenamiento en atmósferas bajas en oxígeno sobre la calidad e incidencia de escaldado superficial en manzanas Topred / Effect of low-oxygen atmospheres on quality and superficial scald of Topred apples
Food Science and Technology International 1997 3: 203-211. [Abstract] [PDF] [References]

A. Ibarz, O. Martín, and G.V. Barbosa-Cánovas: Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice
Food Science and Technology International 1997 3: 213-218. [Abstract] [PDF] [References]

A. Flors: Book reviews : Guide to Food Biotechnology. Publicado en 1996 por el Institute of Food Science & Technology (IFST), 5 Cambridge Court, 210 Shepherd's Bush Road, London W6 7NJ, UK. viii + 72 pp., ISBN 0 90536 713 8
Food Science and Technology International 1997 3: 219. [PDF]

L. Durán: Book reviews : Processing Fruits: Science and Technology. Volumen 1. Biology Principles and Applications, y Volumen 2. Major- Processed Products. Editados en 1996 por L.P. Somogyi, H.R. Ramaswamy y Y.H. Hui. Publicados en 1996 por Technomic, Missionstrasse 44, CH 4055. Volumen 1, xii + 510 pp., ISBN 1 56676 362 y Volumen 2, xii + 550 pp., ISBN 1 56676 383 5
Food Science and Technology International 1997 3: 220. [PDF]

F. Toldrá: Book reviews : Food Lipids and Health. Editado por R.E. McDonald y D.B. Min. Publicado en 1996 por Marcel Dekker Inc., 270 Madison Avenue, Nueva York 10016. Un volumen con xii + 473 pp., ISBN 0 8247 9712 4
Food Science and Technology International 1997 3: 220. [PDF]

: News
Food Science and Technology International 1997 3: 221-222. [PDF]

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