Mark W. Scott, Patricia Shyne, and Jack Bruggeman

Food Science & Technology International An Aspen Publication@
Food Science and Technology International 1998 4: 376. [PDF]  

F. Artés, M. Castañer, and M.I. Gil

Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables
Food Science and Technology International 1998 4: 377-389. [Abstract] [PDF] [References]  

C. Sánchez-Moreno' and J.A. Larrauri

Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determination
Food Science and Technology International 1998 4: 391-399. [Abstract] [PDF] [References]  

V.J. Robles, H.S. García, J.A. Monroy, and O. Angulo

Lipase-catalyzed esterification of glycerol with n-3 polyunsaturated fatty acids from winterized fish oil Esterificación catalítica de glicerol con ácidos grasos 3-n poliinsaturados de aceite de pescado
Food Science and Technology International 1998 4: 401-405. [Abstract] [PDF] [References]  

P. Hernandez Orte, A. Guitart, V. Ferreira, J. Gracia, and J. Cacho

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma
Food Science and Technology International 1998 4: 407-418. [Abstract] [PDF] [References]  

J.F. Fradin, A. Le Bail, P.D. Sanz, and A.D. Molina-García

Note. Behaviour of packaging materials during high pressure thawing Nota. Comportamiento del material para el envase durante la descongelación con altas presiones
Food Science and Technology International 1998 4: 419-424. [Abstract] [PDF] [References]  

M.A. Martínez-Anaya, A. Devesa, P. Andreu, C. Escrivá, and C. Collar

Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan
Food Science and Technology International 1998 4: 425-435. [Abstract] [PDF] [References]  

J. Atienza, M. Sanz, A. Herguedas, J.A. Alejos, and J.J. Jiménez

Note. ß—Carotene, —tocopherol and —tocopherol contents in dry legumes. Influence of cooking Nota. Contenido de ß—caroteno, —tocopherol y —tocopherol en legumbres secas. Influencia de la cocción
Food Science and Technology International 1998 4: 437-441. [Abstract] [PDF] [References]  

P.M. Periago, S. Leontidis, P.S. Fernández, C. Rodrigo, and A. Martínez

Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del tratamiento isotérmico y no isotérmico de esporas de Bacillus stearothermophilus
Food Science and Technology International 1998 4: 443-447. [Abstract] [PDF] [References]  

Book reviews : Introducción a la Ingeniería de los Alimentos. R. Paul Singh, Dennis R. Heldman. Traducido al castellano por Francisco J. García Labiano y Pedro García Bacaicoa. Publicado en 1998 por Editorial Acribia, Royo 23, 50006 Zaragoza, España. XX + 544 pp., ISBN 84 200 0841 9
Food Science and Technology International 1998 4: 449-451. [PDF]  

News
Food Science and Technology International 1998 4: 453-454. [PDF]  

Instructions to Authors
Food Science and Technology International 1998 4: 455-456. [PDF]  

Instrucciones para Autores
Food Science and Technology International 1998 4: 457-458. [PDF]  

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