E.I. Lopez Sabater and C.J. Lopez Sabater

Riesgos para la salud asociados al parasitismo del pescado por nematodos de los géneros Anisakis y Pseudoterranova/Health hazards related to occurrence of parasites of the genera Anisakis and Pseudoterranova in fish
Food Science and Technology International 2000 6: 183-195. [Abstract] [PDF] [References] [Request Permission]  

T. Jimenez and M.A. Martinez-Anaya

Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales
Food Science and Technology International 2000 6: 197-205. [Abstract] [PDF] [References] [Request Permission]  

L. Guerrero, A. Romero, P. Gou, N. Aleta, and J. Arnau

Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)
Food Science and Technology International 2000 6: 207-216. [Abstract] [PDF] [References] [Request Permission]  

C. Collar, J.C. Martinez, P. Andreu, and E. Armero

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta
Food Science and Technology International 2000 6: 217-226. [Abstract] [PDF] [References] [Request Permission]  

N. Sanjuan, J. Benedito, G. Clemente, and A. Mulet

The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados
Food Science and Technology International 2000 6: 227-234. [Abstract] [PDF] [References] [Request Permission]  

R. Cava, J. Ventanas, J. Ruiz, A.I. Andres, and T. Antequera

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo
Food Science and Technology International 2000 6: 235-242. [Abstract] [PDF] [References] [Request Permission]  

J.L. Hurtado, P. Montero, and A.J. Borderias

Extension of shelf life of chilled hake (Merluccius capensis) by high pressure/Prolongación de la vida útil de merluza (Merluccius capensis) sometida a altas presiones conservada en refrigeración
Food Science and Technology International 2000 6: 243-249. [Abstract] [PDF] [References] [Request Permission]  

C. Reyes-Moreno, C.A. Romero-Urias, J. Milan-Carrillo, and R.M. Gomez-Garza

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)
Food Science and Technology International 2000 6: 251-258. [Abstract] [PDF] [References] [Request Permission]  

Book reviews
Food Science and Technology International 2000 6: 259-260. [PDF] [Request Permission]  

News
Food Science and Technology International 2000 6: 261-262. [PDF] [Request Permission]  

Instructions to Authors
Food Science and Technology International 2000 6: 263-266. [PDF] [Request Permission]  

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