Cynthia M. DeLano, Dom Cervi, and Jack Bruggeman

Food Science & Technology International An Aspen Publication®
Food Science and Technology International 2000 6: 266. [Abstract] [PDF]  

M. Ferrando and W.E.L. Spiess

Review: Confocal scanning laser microscopy. A powerful tool in food science Revision: Microscopía láser confocal de barrido. Una potente herramienta en la ciencia de los alimentos
Food Science and Technology International 2000 6: 267-284. [Abstract] [PDF] [References]  

M.L. Silva, A.C. Macedo, and F.X. Malcata

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva
Food Science and Technology International 2000 6: 285-300. [Abstract] [PDF] [References]  

L.H. de Barros Soares, D. Ney Marques, P. Melchionna Albuquerque, and M.A. Záchia Ayub

Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins Influencia de algunas proteasas comerciales y preparados enzimáticos en la solubilización hidrolitica de las proteínas de la carne de pollo separada mecánicamente
Food Science and Technology International 2000 6: 301-306. [Abstract] [PDF] [References]  

M.G. Córdoba, R. Jordano, and J.J. Córdoba

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza
Food Science and Technology International 2000 6: 307-314. [Abstract] [PDF] [References]  

A.I. Andrés, J. Ruiz, A.I. Mayoral, J.F. Tejeda, and R. Cava

Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos
Food Science and Technology International 2000 6: 315-321. [Abstract] [PDF] [References]  

J.M. Aguilera and J. Ortiz

Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type
Food Science and Technology International 2000 6: 323-329. [Abstract] [PDF] [References]  

M. Srinivasan, R.D. Waniska, and L.W. Rooney

Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas Nota. Efecto de los ingredientes y del proceso sobre la reología de la masa para tortillas de harina de trigo
Food Science and Technology International 2000 6: 331-338. [Abstract] [PDF] [References]  

M.G. Corradini and M. Peleg

Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche
Food Science and Technology International 2000 6: 339-344. [Abstract] [PDF] [References]  

R. Capita, C. Alonso-Calleja, M.T. García Arias, B. Moreno, and M.C. García-Fernández

Note. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage Nota. Efecto del fosfato trisódico en los microorganismos mesófilos y psicrotrofos presentes en la piel de canales de pollo durante su almacenamiento en refrigeración
Food Science and Technology International 2000 6: 345-350. [Abstract] [PDF] [References]  

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