P. Gou, I. Diaz, L. Guerrero, A. Valero, J. Arnau, and A. Romero

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado
Food Science and Technology International 2000 6: 1-7. [Abstract] [PDF] [References]  

B. Sarriá, R. López-Fandiño, and M.P. Vaquero

Protein nutritive utilization in rats fed powder and liquid infant formulas / Utilización nutritiva de la proteína en ratas alimentadas con formulas infantiles en polvo y líquidas
Food Science and Technology International 2000 6: 9-16. [Abstract] [PDF] [References]  

M. Castellari, L. Matricardi, G. Arfelli, G. Carpi, and S. Galassi

Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice / Efectos del tratamiento con altas presiones y de la adición de glucosa oxidasa-catalasa en la estabilidad del color y en la evaluación sensorial del zumo de uva
Food Science and Technology International 2000 6: 17-23. [Abstract] [PDF] [References]  

M. Jovaní, M. le Masle, A. Alegría, R. Barberá, R. Farré, M.J. Lagarda, and G. Clemente

In vitro interactions between calcium, zinc, copper and iron in milk- and soy-based infant formulas / Interacciones in vitro entre calcio, cinc, cobre e hierro en formulas de base láctea y de soja para lactantes
Food Science and Technology International 2000 6: 25-31. [Abstract] [PDF] [References]  

C. Sanz, A.G. Perez, R. Olias, and J.M. Olias

Modified atmosphere packaging of strawberry fruit: Effect of package perforation on oxygen and carbon dioxide / Envasado de fresas en atmósfera modificada: Efecto de la perforación del envase en el contenido de oxígeno y dióxido de carbono
Food Science and Technology International 2000 6: 33-38. [Abstract] [PDF] [References]  

J.L. Aleixandre, V. Lizama, I. Alvarez, and M.J. Garcia

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols
Food Science and Technology International 2000 6: 39-45. [Abstract] [PDF] [References]  

L. Almela, C. Sánchez, J.A. Fernández-López, and F. Romojaro

Note. Non-destructive appraisal of the ripeness in Cantaloupe melons / Nota. Evaluación no destructiva de la madurez en melones Cantaloupe
Food Science and Technology International 2000 6: 47-51. [Abstract] [PDF] [References]  

F.M. Silva and C.L.M. Silva

Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage / Nota. Calidad del puré de cupuaçu (Theobroma grandiflorum) después de la pasterización y durante su almacenamiento
Food Science and Technology International 2000 6: 53-58. [Abstract] [PDF] [References]  

G.L. Alonso, M.R. Salinas, M.A. Sánchez-Fernández, and J. Garijo

Note. Physical parameters in controlling saffron quality / Nota. Algunos parámetros físicos del control de calidad del azafrán
Food Science and Technology International 2000 6: 59-65. [Abstract] [PDF] [References]  

B. Tovar, M. Mata, and H.S. García

Note. Physiological changes in bananas subjected to automodified atmosphere / Nota. Cambios fisiológicos de plátanos envasados en atmósfera modificada
Food Science and Technology International 2000 6: 67-74. [Abstract] [PDF] [References]  

Book reviews : Ilsi Europe Concise Monograph Series: Significance of excursions of intake above the accept able daily intake (ADI). Report of a Workshop held in April 1998. ILSI Europe, 83 Avenue E. Mounier, Box 6, B-1200 Brussels, Belgium. 24 pp. ISBN 1 57881 053 1
Food Science and Technology International 2000 6: 75. [PDF]  

Book reviews : Calcium in nutrition. Michael Gurr. Publicado en 1999 por ILSI Europe, 83 Avenue E. Mounier, Box 6, B-1200 Brussels, Belgium. 40 pp. ISBN 1 57881 052 3
Food Science and Technology International 2000 6: 75. [PDF]  

Book reviews : Safety assessment of viable genetically modified mi croorganisms used in food. Consenus Guidelines reached at a workshop held in April 1999. ILSI Press, 1126 Sixteenth Street, N.W. Washington, DC 20036-4810, USA. ISBN 1-57881-059-0
Food Science and Technology International 2000 6: 75-76. [PDF]  

Book reviews : Aceites y grasas alimentarios. Tecnología, utilización y nutrición. H. Lawson. Traducido por Dr Francisco Javier Carballo García. Publicado 1999 por Editorial Acribia, S.A. Royo 23,50006 Zaragoza, España. XI + 333 pp. ISBN 84 200 0880
Food Science and Technology International 2000 6: 76. [PDF]  

M. Rodrigo

Book reviews : Technologie des lègumes. Editado por Yves Tirilly y Claude Marcel Bourgeois. Publicado en 1999 por Tech nique & Documentation,11 rue Lavoisier, F-75384 Paris Cedex 08, France. XXX + 558 pp. ISBN 27430 0299 9
Food Science and Technology International 2000 6: 76-77. [PDF]  

S. Vallés

Book reviews : Biologie et ecologie de la vigne. Pierre Huglin y Christophe Schneider. Publicado en 1999 por Technique & Documentation, 11 rue Lavoisier, F-75384 Paris cedex 08, France. XII + 370 pp. ISBN 2-85206 338
Food Science and Technology International 2000 6: 77. [PDF]  

Book reviews : Teach/me Data Analysis. H. Lohninger. Publicado en 1999 por Springer electronic media. ISBN 3 540 14743 8. CD ROM
Food Science and Technology International 2000 6: 77. [PDF]  

Book reviews : El pescado y los productos derivados de la pesca: Composición, propiedades nutritivas y estabilidad. Coordinador A. Ruiter. Traducido por Dr Bernabé Sanz Pérez. Publicado por Editorial Acribia, S.A. Royo 23,50006 Zaragoza, España. IX + 416 pp. ISBN 84 200 0859 1
Food Science and Technology International 2000 6: 77-78. [PDF]  

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Food Science and Technology International 2000 6: 79-80. [PDF]  

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