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

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  Año 2003, Vol. 9, Número 4

  • Effect of Moisture on the Mechanical Properties of Pork Rind

    M. G. Corradini, C. González Martínez, Micha Peleg

    • Resumen

    págs. 249-255

    

  • Note: Shelf Life Determination of Korean Seasoned Side Dishes

    Dong Sun Lee, Gi-Tae Kim, Yong-Duck Ko

    • Resumen

    págs. 257-263

    

  • Extraction and Functional Characteristics of Brazil Nut (Bertholletia excelsa HBK) Globulin

    Pushkar Singh Bora, C. M. Pinto Ramos

    • Resumen

    págs. 265-269

    

  • Effect of Thermal Treatment on the Antioxidant Activity and Content of Caoatenoides and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)

    L. Dorantes-Alvarez, G. F. Gutiérrez López, M. Cornejo-Mazón, M. E. Jaramillo-Flores, L. González-Cruz, H. Hernández Sánchez

    • Resumen

    págs. 271-278

    

  • Influence of Feeds and Rearing System on the Productive Performances and the Chemical and Fatty Acid Composition of Hare Meat

    G. Marsico, A. Vicenti, Marco Ragni, G. Vonghia, A. Di Summa

    • Resumen

    págs. 279-284

    

  • Comparative Effects of the Fat Extracted From Raw and Fried Sardines upon Rat Growth and Zinc Bioavailavility

    María Pilar Vaquero Rodrigo, Ana María Pérez Granados, M. P. Navarro

    • Resumen

    págs. 285-293

    

  • Note: Comparison of Colour Techniques to Measure Chocolate Fat Bloom

    S. Jinap, Y. B. Che Man, M. S. A. Yusoff, B. Kumara

    • Resumen

    págs. 295-299

    

  • Colour Stabilization of Spray-dries Pocine Red Blood Cells Using Nicotinic Acid and Nicotinamide

    E. Saguer, C. Lorca, C. Carretero, Mònica Toldrá Alegret, S. Altarriba, Dolors Parés i Oliva

    • Resumen

    págs. 301-307

    

  • Some Kinetic Properties of Polyphenol Oxidase Obtained from Various Salvia Species

    S. Dogan, G. Gundogmaz, O. Arslan

    • Resumen

    págs. 309-315