Food Science and Technology International -- Table of Contents (June 2001, 7 [3])

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Contents: June 2001, Volume 7, No. 3 [Index by Author]
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M. Jovaní, R. Barberá, and R. Farré: Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability
Food Science and Technology International 2001 7: 191-198. [Abstract] [PDF] [References] [Request Permission]

S. P. Aubourg: Review: Loss of Quality during the Manufacture of Canned Fish Products
Food Science and Technology International 2001 7: 199-215. [Abstract] [PDF] [References] [Request Permission]

M. R. Sarmento, J. C. Oliveiraz, M. Slatner, and R. B. Boulton: Effect of Ion-Exchange Adsorption on the Protein Profiles of White Wines
Food Science and Technology International 2001 7: 217-224. [Abstract] [PDF] [References] [Request Permission]

G. L. Alonson, M. R. Salinas, M. A. Sánchez-Fernández, and J. Garijo: Note. Safranal Content in Spanish Saffron
Food Science and Technology International 2001 7: 225-229. [Abstract] [PDF] [References] [Request Permission]

J. J. Mateo, R. Mateo, and M. Jiménez: Determination of Fumonisins B1 and B2 Produced by Isolates of Gibberella fujikuroi Complex in Corn and Rice
Food Science and Technology International 2001 7: 231-236. [Abstract] [PDF] [References] [Request Permission]

S. Pérez-Magariño and M. L. Gonzlez-San Jos: Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin
Food Science and Technology International 2001 7: 237-244. [Abstract] [PDF] [References] [Request Permission]

O. Erkmen: Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods
Food Science and Technology International 2001 7: 245-250. [Abstract] [PDF] [References] [Request Permission]

I. Escriche, J. A. Serra, M. Gómez, and M. J. Galotto: Effect of Ozone Treatment and Storage Temperature on Physicochemical Properties of Mushrooms (Agaris bisporus)
Food Science and Technology International 2001 7: 251-258. [Abstract] [PDF] [References] [Request Permission]

J. L. Hurtado, P. Montero, and J. Borderías: Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations
Food Science and Technology International 2001 7: 259-267. [Abstract] [PDF] [References] [Request Permission]

T. Bolumar, P. Nieto, and J. Flores: Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures
Food Science and Technology International 2001 7: 269-276. [Abstract] [PDF] [References] [Request Permission]

L. Durán: Book Review: Handbook of Hydrocolloids
Food Science and Technology International 2001 7: 277. [PDF] [Request Permission]

M. J. Ocio: Book Review: Microorganismos de los alimentos 6. ecología microbiana de los productos alimentarios [Microorganisms in Foods 6. Microbial Ecology of Food Commodities]
Food Science and Technology International 2001 7: 277. [PDF] [Request Permission]

M. J. Ocio: Book Review: Microbiologia de los alimentos. fundamentos y fronteras [Food Microbiology. Fundamentals and Frontiers]
Food Science and Technology International 2001 7: 277-278. [PDF] [Request Permission]

: Book Review: Sistemas de gestión de la calidad en la Industria alimentaria. Guía para ISO 9001/2
Food Science and Technology International 2001 7: 278. [PDF] [Request Permission]

L. Durán: Book Review: Química de los alimentos
Food Science and Technology International 2001 7: 278. [PDF] [Request Permission]

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