Cynthia M. DeLano, Dom Cervi, and Jack Bruggeman

Food Science & Technology International An Aspen Publication@
Food Science and Technology International 2000 6: 350. [PDF]  

A.C. Freitas, A.C. Macedo, and F.X. Malcata

Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra
Food Science and Technology International 2000 6: 351-370. [Abstract] [PDF] [References]  

A.N. Calzetta Resio, M.P. Tolaba, and C. Suarez

Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto
Food Science and Technology International 2000 6: 371-378. [Abstract] [PDF] [References]  

A. Sánchez-Escalante, G. Torrescano, J.P. Camou, M.N. Ballesteros, and N.F. González-Méndez

Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela
Food Science and Technology International 2000 6: 379-386. [Abstract] [PDF] [References]  

A.M. Pérez-Granados, M.P. Vaquero, and M.P. Navarro

Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva
Food Science and Technology International 2000 6: 387-397. [Abstract] [PDF] [References]  

M.C. Martínez-Madrid, M. Serrano, M.T. Pretel, G. Martínez-Reina, and F. Romojaro

Note. The ripening of Prunus persica fruits with a dominant flat allele Nota. Maduración de frutos de Prunus persica con un alelo dominante de la forma achatada
Food Science and Technology International 2000 6: 399-405. [Abstract] [PDF] [References]  

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

Formación y estabilidad de emulsiones de aislados proteicos de soja con diferente contenido de sulfhidrilos libres Formation and stability of emulsions of soy protein isolates with different sulfhydryl content
Food Science and Technology International 2000 6: 407-414. [Abstract] [PDF] [References]  

J. Pellicer, J. Delegido, J. Dolz, M. Dolz, M.J. Hernández, and M. Herráez

Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa
Food Science and Technology International 2000 6: 415-423. [Abstract] [PDF] [References]  

O. Esturk, A. Kayacier, and R.K. Singh

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz
Food Science and Technology International 2000 6: 425-431. [Abstract] [PDF] [References]  

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