Microbiological and sensory effects of musts treated by high-pressure homogenization
A. Puig Pujol, P. Olmos, J. M. Quevedo, Buenaventura Guamis López, Santiago Mínguez
págs. 5-11
Effect of pre-processing controlled atmosphere storage on the quality of fresh-cut Galia Melons
B. C. Benedetti, P. Gómez, M. Martins, Agustín Conesa Martínez, Francisco Artés Calero
págs. 13-19
Evaluation of alternative winemaking processes for red wine color enhancement
Belén Puertas García, Raúl F. Guerrero Hidalgo, M.ª Soledad Jurado, Mª Jesús Jiménez, Emma Cantos Villar
págs. 21-27
Effect of honey thermal conditions on hydroxymethylfurfural content prior to pasteurization
Isabel Escriche Roberto, M. Visquert, José Miguel Carot, Eva Doménech Antich, Pedro Fito Maupoey
págs. 29-35
págs. 37-47
Effect of artichole (Cynara scoymus L.) fiber on textural and sensory qualities of wheat bread
María José Frutos Fernández, L. Guilabert-Antón, A. Tomás-Bellido, J. A. Hernández Herrero
págs. 49-55
págs. 57-62
Technological characterization of experimental natural rennets pastes
Eduardo Ferrandini Banchero, María Belén López Morales, Manuel Castillo Zambudio, Mertxe de Renobales Scheifler, Maria Dolores Virto Lecuona, I. Hernández, Alejandra Price, José Laencina Sánchez
págs. 63-70
págs. 71-76
Composition and technological quality of Malagueña Goat Milk: effect of genotype for synthesis of as1-Casein in milk and protein content in the diet
G. de la Torre, E. Ramos, José Luis Ares Cea, J.M. Serradilla, María Remedios Sanz Sampelayo
págs. 77-83
Growth of pre-ruminant kid goats and the composition of carcass fat deposits: effects of providing a PUFA-rich fat in the milk replace and influence of the kidding season
M. C. García Navarro, E. Ramos Morales, G. de la Torre Adarve, J. R. Fernández Navarro, M. Rodríguez-Osorio, Francisca Gil Extremera, María Remedios Sanz Sampelayo
págs. 85-94
págs. 95-102
págs. 103-108
págs. 109-116
págs. 117-122
Microoxygenation treatment and sensory properties of young red wines
María Luisa González San José, Miriam Ortega Heras, Silvia Pérez Magariño
págs. 123-130
Sensory lexicon for fresh squeezed and processed orange juices
Pilar Ruiz Pérez-Cacho, Hortensia Galán Soldevilla, K. Mahattanatawee, A. Elston, R. L. Rouseff
págs. 131-141
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