Food Science and Technology International -- Table of Contents (August 2001, 7 [4])

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Contents: August 2001, Volume 7, No. 4 [Index by Author]
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L. M. Cintas, M. P. Casaus, C. Herranz, I. F. Nes, and P. E. Hernández: Review: Bacteriocins of Lactic Acid Bacteria
Food Science and Technology International 2001 7: 281-305. [Abstract] [PDF] [References] [Request Permission]

S. Tomás and F. J. M. Harren: Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection
Food Science and Technology International 2001 7: 307-315. [Abstract] [PDF] [References] [Request Permission]

C. Cuesta, A. Romero, and F. J. Sánchez-Muniz: Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods
Food Science and Technology International 2001 7: 317-328. [Abstract] [PDF] [References] [Request Permission]

J. Giner, V. Gimeno, G. V. Barbosa-Cánovas, and O. Martín: Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases
Food Science and Technology International 2001 7: 339-345. [Abstract] [PDF] [References] [Request Permission]

P. Bárcenas, F. J. Pérez Elortondo, J. Salmerón, and M. Albisu: Sensory Profile of Ewe’s Milk Cheeses
Food Science and Technology International 2001 7: 347-353. [Abstract] [PDF] [References] [Request Permission]

E. A. Soto-Mendívil and R. L. Vidal-Quintanar: Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products
Food Science and Technology International 2001 7: 355-361. [Abstract] [PDF] [References] [Request Permission]

R. L. Vidal-Quintanar, J. A. Love, and L. A. Johnson: Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas
Food Science and Technology International 2001 7: 363-367. [Abstract] [PDF] [References] [Request Permission]

M. Rodrigo: Book Review: Phytochemicals as Bioactive Agents
Food Science and Technology International 2001 7: 369. [PDF] [Request Permission]

A. Martínez: Book Review: Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
Food Science and Technology International 2001 7: 369. [PDF] [Request Permission]

S. Vallés: Book Review: Análisis y producción de vino [Wine Production and Analysis]
Food Science and Technology International 2001 7: 369-370. [PDF] [Request Permission]

A. Querol: Book Review: Fundamentos de biotecnología de los alimentos [Foundations of Food Biotechnology]
Food Science and Technology International 2001 7: 370. [PDF] [Request Permission]

S. Vallés: Book Review: Elaboración de vinos. Seguridad-calidad-métodos[Winemaking. Safety-Quality-Methods. An Introduction to HACCP and Defect Control]
Food Science and Technology International 2001 7: 370. [PDF] [Request Permission]

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