Cynthia M. DeLano, Dom Cervi, and Jack Bruggeman

Food Science & Technology International An Aspen Publication@
Food Science and Technology International 1999 5: 446. [PDF]  

E. Ferrer, A. Alegría, R. Farré, P. Abellán, and F. Romero

Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk
Food Science and Technology International 1999 5: 447-461. [Abstract] [PDF] [References]  

L.G. Santiago, A.G. Bonaldo, and R.J. González

Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments / Capacidad emulsionante de aislados proteicos de soja obtenidos en planta piloto con tratamientos térmicos y reductores simultáneos
Food Science and Technology International 1999 5: 463-470. [Abstract] [PDF] [References]  

D. Torrea Goñi, A. García Sotro, and C. Ancín Azpilicueta

Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation
Food Science and Technology International 1999 5: 471-478. [Abstract] [PDF] [References]  

A. Sormani, D. Maffi, G. Bertolo, and D. Torreggiani

Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pretreatments / Cambios texturales y estructurales de rodajas de fresa deshidratadas y descongeladas: Efectos de diferentes pretratamientos de deshidratación
Food Science and Technology International 1999 5: 479-485. [Abstract] [PDF] [References]  

C. García-Viguera, P. Zafrilla, and F.A. Tomás-Barberán

Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa
Food Science and Technology International 1999 5: 487-492. [Abstract] [PDF] [References]  

C. Alvarez, A. Huidobro, M. Tejada, I. Vázquez, E. De Miguel, and I.A. Gómez de Segura

Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza
Food Science and Technology International 1999 5: 493-499. [Abstract] [PDF] [References]  

P. Hernández, J.L. Navarro, and F. Toldrá

Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso
Food Science and Technology International 1999 5: 501-508. [Abstract] [PDF] [References]  

M.C. Berrocal and A. Abeger

Note. Shelf life of a saturated vitamin E carrier system for use in the food industry / Nota. Vida útil de un sistema de microencapsulación de vitamina E para alimentos
Food Science and Technology International 1999 5: 509-513. [Abstract] [PDF] [References]  

I. Pérez-Munuera, M. Estévez, and M.A. Lluch

Nota. Estudio de algunos quesos típicos españoles por microscopía electrónica de barrido. Principales modificaciones microestructurales causadas por la congelación / Note. Study of some typical Spanish cheeses by scanning electron microscopy. Main microstructural modifications caused by freezing
Food Science and Technology International 1999 5: 515-521. [Abstract] [PDF] [References]  

News
Food Science and Technology International 1999 5: 523-525. [PDF]  

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