F. Camacho, P. González-Tello, and E.M. Guadix

Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis / Influencia de los enzimas, pH y temperatura en la cinética de la hidrólisis de las proteínas del lactosuero
Food Science and Technology International 1998 4: 79-84. [Abstract] [PDF] [References]  

P. Gou, L. Guerrero, and A. Romero

The effect of panel selection and training on external preference mapping using a low number of samples / Efecto de la selección y entrenamiento de los catadores sobre la cartografía externa de preferencias, utilizando un número reducido de muestras
Food Science and Technology International 1998 4: 85-90. [Abstract] [PDF] [References]  

F. Mendonça Diniz and A.M. Martin

Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrólisis de proteína del músculo de tiburón
Food Science and Technology International 1998 4: 91-98. [Abstract] [PDF] [References]  

P. Zafrilla, A. Valero, and C. García-Viguera

Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales
Food Science and Technology International 1998 4: 99-105. [Abstract] [PDF] [References]  

L. Dorantes-Alvarez, L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix, and G. Barbosa-Cánovas

Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados
Food Science and Technology International 1998 4: 107-113. [Abstract] [PDF] [References]  

F.A. García Barrera, C.R. Reynoso, and E. González de Mejía

Estabilidad de las betalaínas extraídas del garambullo (Myrtillocactus geometrizans) / Stability of betalains extracted from garambullo (Myrtillocactus geometrizans)
Food Science and Technology International 1998 4: 115-120. [Abstract] [PDF] [References]  

M. Vaz-Velho, G. Duarte, and P. Gibbs

Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) / Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y salmón (Salmo salar)
Food Science and Technology International 1998 4: 121-125. [Abstract] [PDF] [References]  

R. Sousa, D. Salvatori, A. Andrés, and P. Fito

Note. Vacuum impregnation of banana (Musa acuminata cv. giant cavendish) / Nota. Impregnación a vacío de banana (Musa acuminata cv. giant cavendish
Food Science and Technology International 1998 4: 127-131. [Abstract] [PDF] [References]  

S. Fiszman

Book review : Hydrocollois Applications. Gum Technology in the Food and Other Industries. A. Nussinovitch. Publicado en 1997 por Chapman & Hall, 2-6 Boundary Road, London SE1 8HN, UK. + 354 pp., ISBN 0412 62120 7
Food Science and Technology International 1998 4: 133. [PDF]  

News
Food Science and Technology International 1998 4: 135-136. [PDF]  

Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional: Formerly Revista Española de Ciencia y Tecnología de Alimentos
Food Science and Technology International 1998 4: 137-138. [PDF]  

Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional: Antes Revista Española de Ciencia y Tecnología de Alimentos
Food Science and Technology International 1998 4: 139-140. [PDF]  

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