Food Science and Technology International -- Table of Contents (October 2001, 7 [5])

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Contents: October 2001, Volume 7, No. 5 [Index by Author]
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C. N. Aguilar and G. Gutierrez-Sanchez: Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase
Food Science and Technology International 2001 7: 373-382. [Abstract] [PDF] [References] [Request Permission]

M. J. Hernández, J. Dolz, M. Dolz, J. Delegido, and J. Pellicer: Viscous Synergism in Carrageenans ( ${kappa}$ and ${lambda}$ ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
Food Science and Technology International 2001 7: 383-391. [Abstract] [PDF] [References] [Request Permission]

M. A. Lemos, J. C. Oliveira, and J. A. Saraiva: Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH
Food Science and Technology International 2001 7: 393-398. [Abstract] [PDF] [References] [Request Permission]

S. Bayarri, C. Calvo, E. Costell, and L. Durán: Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks
Food Science and Technology International 2001 7: 399-404. [Abstract] [PDF] [References] [Request Permission]

R. Kirby, M. da Silva, C. Capell, P. Vaz-Pires, P. Gibbs, A. Davies, D. Jehanno, D. Thuault, G. Nychas, and J. Luten: Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress
Food Science and Technology International 2001 7: 405-409. [Abstract] [PDF] [References] [Request Permission]

R. Moreno-Terrazas, H. Reyes-Morales, S. Huerta-Ochoa, I. Guerrero-Legarreta, and E. J. Vernon-Carter: Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage
Food Science and Technology International 2001 7: 411-415. [Abstract] [PDF] [References] [Request Permission]

H. Yan and G. V. Barbosa-Cánovas: The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders
Food Science and Technology International 2001 7: 417-423. [Abstract] [PDF] [References] [Request Permission]

N. Grigelmo-Miguel, E. Carreras-Boladeras, and O. Martín-Belloso: Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins
Food Science and Technology International 2001 7: 425-431. [Abstract] [PDF] [References] [Request Permission]

A. Velluti, S. Marín, V. Sanchis, and A. J. Ramos: Note. Occurrence of Fumonisin B1 in Spanish Corn-Based Foods for Animal and Human Consumption
Food Science and Technology International 2001 7: 433-437. [Abstract] [PDF] [References] [Request Permission]

J. A. Martínez, M. Melgosa, M. M. Pérez, E. Hita, and A. I. Negueruela: Note. Visual and Instrumental Color Evaluation in Red Wines
Food Science and Technology International 2001 7: 439-444. [Abstract] [PDF] [References] [Request Permission]

M. C. Vasallo, M. A. Otero, L. García, J. R. Dopico, and J. C. López: Effect of Homogenization as Pretreatment for the Improvement of Autolysis Efficiency of Kluyveromyces fragilis
Food Science and Technology International 2001 7: 445-450. [Abstract] [PDF] [References] [Request Permission]

J. M. Barat, A. Chiralt, and P. Fito: Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple Slices
Food Science and Technology International 2001 7: 451-456. [Abstract] [PDF] [References] [Request Permission]

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