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

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  Año 2008, Vol. 14, Número 4

  • Effect of the use of Ground flaxseed on quality and chemical composition of bread

    O. Mentes, E. Bakkalbasi, R. Ercan

    págs. 299-306

    

  • Effects of mandarin cultivar on quality of mandarin juice

    Felipe Beltrán González, J. A. López Pérez, Ángel Antonio Carbonell Barrachina, José Manuel López Nicolás

    págs. 307-313

    

  • Visual detection of calcium by GBHA staining in bitter pit-affected apples

    Jesús Val Falcón, M. A. Gracia, E. Monge, A. Blanco

    págs. 315-319

    

  • Rheological characteristics of "Juniperus drupacea" fruit juice (pekmez) concemtrated by boiling

    M. Akbulut, H. Çoklar, G. Ozen

    págs. 321-328

    

  • Aromatic constituents from chinese traditional smoke-cured bacon of mini-pig

    J. C. Xie, B. G. Sun, S. B. Wang

    págs. 329-340

    

  • Volatile and glycosidically bound composition of "Loureiro" and "Alvarinho" wines

    J. M. Oliveira, M. Beatriz P. P. Oliveira, Raymond L. Baumes, M. Odete Maia

    págs. 341-353

    

  • Quality characteristics, respiration rates, and microbial stability of osmotically treated mango tissue ("Mangifera indica L.") with or without calcium lactate

    J. D. Torres, M. L. Castelló, Isabel Escriche Roberto, Amparo Chiralt Boix

    págs. 355-365

    

  • Influence of Gamma irradiation on microbiological, biochemical, and textural properties of Bonito ("Sarda sarda") during chilled storage

    R. Mbarki, S. sadok, I. Barkallah

    págs. 367-373

    

  • Nutritional quality and antioxidant activity of selected edible wild mushrooms

    Fook Yee Chye, Jin Yi Wong, Jau-Shya Lee

    págs. 375-384

    

  • Cell wall physicochemical properties as indicators of peach quality fruit ripening after cold storage

    G. A. Manganaris, A. Manganaris, M. Vasilakakis, I. Mignani

    págs. 385-391

    

  • Morphological changes in "Saccharomyces cerevisiae" during the second fermentation of sparkling wines

    Ana Vian Herrero, Alfonso Vicente Carrascosa Santiago, Ramón González García

    págs. 393-398