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

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  Año 2007, Vol. 13, Número 6

  • Food proteins as precursors of bioactive peptides: classification into families

    M. Dziuba, M. Darewicz

    págs. 393-404

    

  • Preparation and characterization of osmodehydrated fruits from lemon and date by-products

    M. Masmoudi, S. Besbes, Christophe Blecker, Hamadi Attia

    págs. 405-412

    

  • Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract

    F. N. Salta, A. Mylona, A. Chiou, G. Boskou, N. K. Andrikopoulos

    págs. 413-421

    

  • Correlation between flavour compounds and sensory properties of potherb mustard ("brassica juncea" Coss.) pickle

    Dayun Zhao, Jian Tang, Xiaolin Ding

    págs. 423-435

    

  • Mathematical modelling of drying of rough rice in stacks

    D. Akal, K. Kahveci, A. Cihan

    págs. 437-445

    

  • Effect of heating on onion ("Allium cepa" L.) antiplatelet activity and pungency sensory perception

    P. F. Cavagnaro, M. M. Sance, Claudio R. Galmarini

    págs. 447-453

    

  • Instrumental texture profile analysis (TPA) of shelled sunflower seed caramel sanck using response surface methodology

    R. K. Gupta, Alka Sharma, R. Sharma

    págs. 455-460

    

  • Study on sodium caseinate foam stability by multiple light scattering

    P. Sceni, J. R. Wagner

    págs. 461-468

    

  • Evaluation of peanut flour fermented with lactic acid bacteria as a probiotic food

    N. F. Wang, Y. H. Shi, J. Sun, G. W. Le

    págs. 469-475

    

  • Sensorial and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes during storage

    Jesús Salmerón Egea, María Dolores Guillén Loren, Carmen Casas, Olaia Martínez González

    págs. 477-484

    

  • Effect of physico-chemical characteristics of raw muscles from three iberian x duroc genotypes on dry-cured meat products quality

    Ramón Cava López, María Rosario Ramírez Bernabé

    págs. 485-495

    

  • Regulation by carbon dioxide of wound-induced ethylene biosynthesis in the peel of citrus fruit

    Lorenzo Zacarías, Fernando Alférez

    págs. 497-504