Food Science and Technology International -- Table of Contents (February 2001, 7 [1])

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Contents: February 2001, Volume 7, No. 1 [Index by Author]
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R. Melero: A New Age
Food Science and Technology International 2001 7: 3. [PDF] [Request Permission]

T. Jiménez and M.A. Martínez-Anaya*: Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
Food Science and Technology International 2001 7: 5-14. [Abstract] [PDF] [References] [Request Permission]

S. Bastida and F. J. Sánchez-Muniz: Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods
Food Science and Technology International 2001 7: 15-21. [Abstract] [PDF] [References] [Request Permission]

A. Huidobro,, A. Pastor, and M. Tejada: Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)
Food Science and Technology International 2001 7: 23-30. [Abstract] [PDF] [References] [Request Permission]

M. Serrano, M. T. Pretel, M. A. Botella, and A. Amorós: Physicochemical Changes during Date Ripening Related to Ethylene Production
Food Science and Technology International 2001 7: 31-36. [Abstract] [PDF] [References] [Request Permission]

F. Sinesio, L. Guerrero, A. Romero, E. Moneta, and J. C. Lombard: Sensory Evaluation of Walnut: An Interlaboratory Study
Food Science and Technology International 2001 7: 37-47. [Abstract] [PDF] [References] [Request Permission]

A. F. Mohedano, J. A. Casas, J. Fernández, F. García-Ochoa, and M. Nuñez: Modeling the Influence of pH, Temperature and Culture Medium Composition on the Kinetics of Growth and Cysteine Proteinase Production by Micrococcus sp. INIA 528 in Batch Culture
Food Science and Technology International 2001 7: 49-57. [Abstract] [PDF] [References] [Request Permission]

G. O. Sozzi, A. A. Fraschina, and M. A. Castro: Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit
Food Science and Technology International 2001 7: 59-71. [Abstract] [PDF] [References] [Request Permission]

B. Klamczynska, Z. Czuchajowska, and B. K. Baik: Smooth Peas, Wrinkled Peas and Garbanzo Beans in Production of Sweetened Paste
Food Science and Technology International 2001 7: 73-81. [Abstract] [PDF] [References] [Request Permission]

A. Ganga, F. Piñaga, A. Querol, S. Vallés, and D. Ramón: Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors
Food Science and Technology International 2001 7: 83-87. [Abstract] [PDF] [References] [Request Permission]

A. P. MacCabe, J. V. Gil, and D. Ramon: GM-Foods: One Man's Meat, Another Man's Poison?
Food Science and Technology International 2001 7: 89. [PDF] [Request Permission]

C. Calvo: Book Reviews: Coloring of Food, Drugs and Cosmetics
Food Science and Technology International 2001 7: 90. [PDF] [Request Permission]

L. Durán: Book Reviews: Flavores de los alimentos
Food Science and Technology International 2001 7: 90. [PDF] [Request Permission]

S. Fiszman: Book Reviews: Aditivos y auxiliares de fafricación en las industrias agroalimentarias
Food Science and Technology International 2001 7: 90. [PDF] [Request Permission]

: News
Food Science and Technology International 2001 7: 91-94. [PDF] [Request Permission]

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