Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST )

• 

  Año 2002, Vol. 13, Número 9

  • Contents / Masthead

    pág. 289

    

  • Preface-EUROCAFT 2001 Special Issue

    M. Hendrickx, Dietrich Knorr, P. Finglas

    pág. 290

    

  • Contents Digest

    págs. 291-292

    

  • Intrinsic time temperature integrators for heat treatment of milk

    W. L. Claeys, M. E. Hendrickx, A. M. Van Loey

    págs. 293-311

    

  • Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils

    Y. B. Che Man, C. P. Tan

    págs. 312-318

    

  • Production and packaging of bakery products using MAP technology

    Virginia Giannou, C. Tzia, I. S. Kotsianis

    págs. 319-324

    

  • Detailed process design based on genomics of survivors of food preservation processes

    P. Coote, K. J. Hellingwerf, F. M. Klis, R. C. Montijn, S. Brul, S. J. Oomes, F. H. Schuren

    págs. 325-333

    

  • Influence of substituting milk powder for whey powder on yoghurt quality

    M. Becerra, María Teresa Chafer, C. Gonzalez Martinez, Ana María Albors Sorolla, J. M. Carot, Amparo Chiralt Boix

    págs. 334-340

    

  • NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR

    E. Micklander, S. B. Engelsen, B. Peshlov, P. P. Purslow

    págs. 341-346

    

  • Conference Calendar

    págs. 347-349