J.M. del Valle and J.M. Aguilera

Revision: Extracción con CO2 a alta presión. Fundamentos y aplicaciones en la industria de alimentos / Review: High pressure CO2 extraction. Fundamentals and applications in the food industry
Food Science and Technology International 1999 5: 1-24. [Abstract] [PDF] [References]  

F.J. Pérez Elortondo, J. Salmerón, M. Albisu, and C. Casas

Formación de películas biológicas en la industria alimentaria / Biofilms in the food industry
Food Science and Technology International 1999 5: 25-30. [Abstract] [PDF] [References]  

A.M. Rincón Carlés, E.E. Pérez Sira, Z.M. González Parada, and P.J. Rodríguez González

Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos / Microstructural changes of Canavalia ensiformis starch modified by thermal methods
Food Science and Technology International 1999 5: 31-40. [Abstract] [PDF] [References]  

M.S. Tapia, A. López-Malo, R. Consuegra, P. Corte, and J. Welti-Chanes

Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques / Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)
Food Science and Technology International 1999 5: 41-49. [Abstract] [PDF] [References]  

X. Castañón, A. Argaiz, and A. López-Malo

Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio
Food Science and Technology International 1999 5: 51-58. [Abstract] [PDF] [References]  

T. Lo, R.G. Moreira, and E. Castell-Pérez

Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz
Food Science and Technology International 1999 5: 59-65. [Abstract] [PDF] [References]  

J.F. Toro-Vázquez, E. Dibildox-Alvardo, and M.A. Charó-Alonso

Cálculo de algunos parámetros de la cristalización de triacilglicéridos de aceites vegetales / Determination of some crystallization parameters for triacylglycerides of vegetable oils
Food Science and Technology International 1999 5: 67-78. [Abstract] [PDF] [References]  

M.J. Hernández, L. Durán, and E. Costell

Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de geles de fresa en sus propiedades mecánicas. Pruebas de compresión y análisis de perfil de textura
Food Science and Technology International 1999 5: 79-87. [Abstract] [PDF] [References]  

G.A. Yañez-Farias, V. Bernal-Aguilar, L. Ramírez-Rodríguez, and J.M. Barrón-Hoyos

Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo
Food Science and Technology International 1999 5: 89-93. [Abstract] [PDF] [References]  

News
Food Science and Technology International 1999 5: 95-97. [PDF]  

Instrucciones para Autores
Food Science and Technology International 1999 5: 101-102. [PDF]  

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