Food Science and Technology International -- Table of Contents (1999, 5 [3])

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Contents: 1999, Volume 5, No. 3 [Index by Author] Other Issues:

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A. Ibarz, E. Sangronis, G.V. Barbosa-Cánovas, and B.G. Swanson: Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure
Food Science and Technology International 1999 5: 191-201. [Abstract] [PDF] [References]

C.M. Dondero, S.P. Concha, and V.E. Curotto: Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)
Food Science and Technology International 1999 5: 203-213. [Abstract] [PDF] [References]

A.E. Pérez-Guzmán, C. Saucedo-Veloz, and R. Arana-Errasquín: Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration
Food Science and Technology International 1999 5: 215-222. [Abstract] [PDF] [References]

C. Larrigaudiere, I. Recasens, J. Graell, and M. Vendrell: Harvest maturity related changes in the cold-induced activation of 1-aminocyclopropane-1-carboxylic acid metabolism in Granny Smith apples / Efecto del estado de madurez sobre la activación por frío del metabolismo del ácido 1-aminociclopropano-1-carboxílico en manzanas Granny Smith
Food Science and Technology International 1999 5: 223-228. [Abstract] [PDF] [References]

J.F. Tejeda, T. Antequera, J. Ruiz, R. Cava, J. Ventanas, and C. García: Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico
Food Science and Technology International 1999 5: 229-233. [Abstract] [PDF] [References]

R. Cava, J. Ruiz, J. Ventanas, and T. Antequera: Effect of ${alpha}$ —tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de ${alpha}$ —tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico
Food Science and Technology International 1999 5: 235-241. [Abstract] [PDF] [References]

M. Raccach and T. Tully: The fermentation of whole wheat flour by Pediococcus pentosaceus / Fermentación de harina de trigo integral con Pediococcus pentosaceus
Food Science and Technology International 1999 5: 243-249. [Abstract] [PDF] [References]

S.E. Zorrilla and A.C. Rubiolo: Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl
Food Science and Technology International 1999 5: 251-254. [Abstract] [PDF] [References]

A. Valdez-Fragoso, J. Welti-Chanes, and F. Giroux: Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious) / Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación osmótica de manzanas (Golden delicious)
Food Science and Technology International 1999 5: 255-261. [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 regulating 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 1999 5: 263-273. [Abstract] [PDF] [References]

M. Rodrigo: Book reviews : Freezing Effects on Food Quality. Editado por Lester E. Jeremiah. Publicado en 1998 por Marcel Dekker, Inc., 270 Madison Avenue, New York. 520 pp., ISBN 0 8247 9350
Food Science and Technology International 1999 5: 275. [PDF]

M. Rodrigo: Book reviews : Procesado de Frutas. Arthey y Ashurst. Traducido al castellano por Justino Burgos González y Carmen Argón Robles. Editorial Acribia Royo 23, Zaragoza. XIII + 273 pp., ISBN 84-200-0839-2
Food Science and Technology International 1999 5: 275. [PDF]

L. Durán: Book reviews : Instrumentation and Sensors for the Food Industry. Editado por Erika Kress-Rogers. Publicado en 1998 por Butterworth Heinemann. Linacre House, Jordan Hill, Oxford OX2 8DP, UK. XVII + 780 pp., ISBN 0 75061157
Food Science and Technology International 1999 5: 275-276. [PDF]

: Book reviews : Temas en Tecnología de Alimentos. Volumen 2. Fibra dietética. Editado por F.M. Lajolo y E. Wenzel de Menezes. Publicado en 1998 por el Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo CYTED, Instituto Politécnico Nacional, Dirección de Publicaciones y Materiales Educativos, Tresguerras 27 06040, México. 286 pp., ISBN 970181880 6
Food Science and Technology International 1999 5: 276. [PDF]

: News
Food Science and Technology International 1999 5: 277-279. [PDF]

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