Food Science and Technology International -- Table of Contents (2000, 6 [6])

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Contents: 2000, Volume 6, No. 6 [Index by Author] Other Issues:

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: Food Science and Technology International Ciencia y Tecnología de Alimentos Internacional Volume 6 Number 6 December 2000 Issn 1082-0132
Food Science and Technology International 2000 6: 433-438. [PDF] [References]

D. Ansorena, I. Astiasarán, and J. Bello: Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus
Food Science and Technology International 2000 6: 439-447. [Abstract] [PDF] [References]

F.J. Sánchez-Muniz, R. Arroyo, J.M. Sánchez-Montero, and C. Cuesta: In vitro digestibility study of thermal oxidized palm oleins Estudio de la digestibilidad in vitro de oleínas de palma termooxidadas
Food Science and Technology International 2000 6: 449-456. [Abstract] [PDF] [References]

G.E. Inglett, S. Maneepun, and N. Vatanasuchart: Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería
Food Science and Technology International 2000 6: 457-462. [Abstract] [PDF] [References]

M.P. Vaquero, L. Perez-Olleros, M. Garcia-Cuevas, M. Veldhuizen, B. Ruiz-Roso, and A. Requejo: Mineral absorption of diets containing natural carob fiber compared to cellulose, pectin and various combinations of these fibers Absorción de minerales de dietas que contienen fibra natural de algarrobas comparada con celulosa, pectina y varias combinaciones de estas fibras
Food Science and Technology International 2000 6: 463-471. [Abstract] [PDF] [References]

C. Reyes-Moreno, J. Milan-Carrillo, E. Amienta-Rodelo, and J. Okamura-Esparza: Influencia del almacenamiento a temperatura y humedad relativa altas sobre la calidad de garbanzo (C icer arietinum L.) Influence of storage at high temperature and high relative humidity on seed quality of chickpea ( Cicer arietinum L.)
Food Science and Technology International 2000 6: 473-482. [Abstract] [PDF] [References]

M. del Alamo Sanza, J.L. Bernal Yagüe, and C. Gomez-Cordovés de la Vega: nfluencia de la especie del roble de barricas nuevas y usadas en el envejecimiento de un vino tinto de la D.O. Ribera del Duero Influence of the type of barrels and oak variety on the aging of a Ribera del Duero red wine
Food Science and Technology International 2000 6: 483-493. [Abstract] [PDF] [References]

E. Costell, M. Peyrolón, and L. Durán: Note. Influence of texture and type of hydrocolloid on perception of basic tastes in carrageenan and gellan gels Nota. Influencia de la textura y del tipo de hidrocoloide en la percepción de los gustos fundamentales en geles de carragenato y de gelana
Food Science and Technology International 2000 6: 495-499. [Abstract] [PDF] [References]

: Book reviews
Food Science and Technology International 2000 6: 501-503. [PDF]

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