Food science and technology international = Ciencia y tecnología de alimentos internacional

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  Año 2010, Vol. 16, Número 1

  • Review Ochratoxin A: presence in human plasma and intake estimation

    M. B. Coronel, Vicente Sanchís Almenar, Antonio J. Ramos Girona, Sonia Marín Sillué

    págs. 5-18

    

  • Development of a structured sensory honey analysis: application to artisanal Madrid honeys

    M. M. González, Cristina de Lorenzo Carretero, R. A. Pérez

    págs. 19-29

    

  • Quality changes during storage of minced fish products containing dietary fiber and fortified with w3 fatty acids

    C. Cardoso, R. Mendes, S. Pedro, P. Vaz-Pires, M. L. Nunes

    págs. 31-42

    

  • Application of transfer functions to canned tuna fish thermal processing

    M. R. Ansorena, C. E. del Valle, V. O. Salvadori

    págs. 43-51

    

  • Pre-harvest application of putrescine influences japanese plum fruit ripening and quality

    A. S. Khan, Zora Singh

    págs. 53-64

    

  • Inductively coupled plasma optical emission Spectroscopy determination of trace element compositions of argan oil

    Ana Gonzálvez Illueca, M. E. Ghanjaqui, M. El Rhazi, Miguel de la Guardia

    págs. 65-71

    

  • The effect of germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds

    A. Starzynska-Janiszewska, B. Stodolak, B. Mickowska

    págs. 73-77

    

  • Rheological characterization and sensory evaluation of typical soft ice cream made with selected food hydrocolloids

    M. Bahramparvar, Seyed M. A. Razavi, M. H. H. Khodaparast

    págs. 79-88

    

  • Thermal and Physicochemical properties and nutritional value of the protein fraction of Mexican Chia seed

    B. L. Olivos-Lugo, M. A. Valdivia-López, A. Tecante

    págs. 89-96