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

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

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M. Font i Furnols and M.A. Oliver: Review: Production and consumption of pork meat with different levels of boar taint / Revisión: Producción y consumo de carne de cerdo con diferentes niveles de olor sexual
Food Science and Technology International 1999 5: 367-375. [Abstract] [PDF] [References]

S. Simal, E.S. Sánchez, J. Benedito, and Carmen Rosselló: Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados
Food Science and Technology International 1999 5: 377-383. [Abstract] [PDF] [References]

S.S. Sablani and H.S. Ramaswamy: Note. End-over-end agitation processing of cans containing liquid particle mixtures. Influence of continuous versus oscillatory rotation / Nota. Agitación por volteo de latas con una mezcla de líquido y partículas en suspensión. Influencia de la agitación en continuo y oscilatoria
Food Science and Technology International 1999 5: 385-389. [Abstract] [PDF] [References]

M.G. Ayensa, H. An, M.C. Gómez-Guillén, P. Montero, and A.J. Borderías: Partial protease activity characterization of squid (Todaropsis eblanae) mantle / Caracterización parcial de la actividad proteolítica del manto de pota (Todaropsis eblanae)
Food Science and Technology International 1999 5: 391-396. [Abstract] [PDF] [References]

E. Ramos-Martínez, O.G. Morales-González, J.A. Ramírez, F.L. García-Carreño, and J.G. Montejano-Gaitán: Determinación de la presencia y el origen del fenómeno modori en surimi de cinco especies de pescado del Golfo de México / Determination of the modori phenomenon and its origin in surimi of five fish species from the Gulf of Mexico
Food Science and Technology International 1999 5: 397-405. [Abstract] [PDF] [References]

M.S. Pauletti, E.J. Matta, and S. Rozycki: Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature / Cinética del pardeamiento inducido por calor en sistemas de leche concentrada con alto contenido de sacarosa. Influencia del pH y de la temperatura
Food Science and Technology International 1999 5: 407-413. [Abstract] [PDF] [References]

L. Bravo: Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres
Food Science and Technology International 1999 5: 415-423. [Abstract] [PDF] [References]

L. Pérez-Olleros, M. Garcia-Cuevas, and B. Ruiz-Roso: Nota. Influencia de la pulpa y fibra natural de algarrobas sobre algunos aspectos de la utilización nutritiva de la dieta y la colesterolemia en ratas / Note. Influence of pulp and natural carob fiber on some aspects of nutritional utilization and cholesterolemia in rats
Food Science and Technology International 1999 5: 425-430. [Abstract] [PDF] [References]

A. Martínez, Y. Ikken, M.I. Cambero, M.L. Marín, A.I. Haza, C. Casas, and P. Morales: Mutagenicity and cytotoxicity of fruits and vegetables evaluated by the Ames test and 3-(4,5-dimethylthiazol-2-yl)- 2,5-diphenyltetrazolium bromide (MTT) assay / Mutagenicidad y citotoxicidad de frutas y vegetales evaluadas por el test de Ames y el ensayo del bromuro de 3-(4,5-dimetiltiazol-2-il)-2,5-difeniltetrazolio (MTT)
Food Science and Technology International 1999 5: 431-437. [Abstract] [PDF] [References]

M.H. Silla-Santos: Book reviews : Nutrición. Una alternativa para promover la salud. Geoffrey P. Webb. Publicado en 1999 por Editorial Acribia S.A., Royo 23, 50006 Zaragoza, España. IX + 418 pp., ISBN 84 200 0867 2
Food Science and Technology International 1999 5: 439. [PDF]

: Book reviews : Ilsi Europe Concise Monograph Series: Healthy Lifestyles Nutrition and Physical Activity. Michel Gurr. ILSI Europe, 83 Avenue E. Mounier, B-1200 Brussels, Belgium, 69 pp., ISBN 1 57881 003 5
Food Science and Technology International 1999 5: 439. [PDF]

: Book reviews : Microwave Ovens. Text developed by Allison Hill in collaboration with The ILSI Europe Microwave Oven Task Force, ILSI Europe, 83 Avenue E. Mounier, B-1200 Brussels, Belgium, 21 pp., ISBN 0 944398 86 3
Food Science and Technology International 1999 5: 439-440. [PDF]

: Book reviews : Detection Methods for Novel Foods Derived from Ge netically Modified Organisms. Summary of Workshop held in June 1998. Organised by the ILSI EUROPE Novel Food Task Force in collaboration with the ILSI Interna tional Food Biotechnology Committee, ILSI Europe, 83 Avenue E. Mounier, B-1200 Brussels, Belgium, 24 pp., ISBN 1 57881 0471
Food Science and Technology International 1999 5: 440. [PDF]

: News
Food Science and Technology International 1999 5: 441-442. [PDF]

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