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 )

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  Año 2002, Vol. 13, Número 8

  • Contents Digest

    pág. 250

    

  • Resistant starch and “the butyrate revolution”

    Eva Arrigoni, Fred Brouns, Bernd Kettlitz

    págs. 251-261

    

  • Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins

    Miguel Ángel de la Fuente Layos, Harjinder Singh, Yacine Hemar

    págs. 262-274

    

  • Current issues in the understanding of consumer food choice

    Klaus G. Grunert

    págs. 275-285

    

  • Calendar

    págs. 286-288