págs. 419-425
págs. 427-433
págs. 435-444
Handling practices to control ascorbic acid and b-carotene lossess in collards (Brassica oleracea)
Francisco M. Campos, José Benício Paes Chaves, Raquel Monteiro Cordeiro de Azeredo, D.S. Oliveira, H.M. Pinheiro Sant'Ana
págs. 445-452
Structural and functional properties of heat-processed soybean flour: effect of proteolytic modification
págs. 453-463
Kinetics of peroxides degradation to hexenal during bleaching of high oleic safflower oil
J. Ortega García, J.A. Noriega Rodríguez, N. Gámez Meza, H.S. García, J.O. Angulo, L. A. Medina Juárez
págs. 465-470
págs. 471-479
Shelf-life of 'Golden Reinders' apples after ultra low oxygen storage: effect on aroma volatile compounds, standard quality parameters, sensory attributes and acceptability
Rosa Altisent Rosell, Gemma Echeverría Cortada, I. Larraburu, M. Luisa López Fructuoso, Jordi Graell i Sarlé
págs. 481-493
págs. 495-502
Ohmic and conventional heating of pomegranate juice: effects on rheology, color ad total phenolics
págs. 503-512
págs. 513-521
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