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

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  Año 2001, Vol. 7, Número 2

  • Lactoferrin and its possible role in iron enrichment of infant formulas

    M. Jovaní, Reyes Barberá Sáez, Rosaura Farré Rovira

    • Resumen

    págs. 97-103

    

  • Technology, chemistry and microbiology of whey cheeses: Review.

    Francisco Xavier Malcata, A.C. Macedo, M.E. Pintado

    • Resumen

    págs. 105-116

    

  • High hydrostatic pressure as a method to reduce microbial contamination of porcine blood plasma

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

    • Resumen

    págs. 117-121

    

  • Comparative study of two plum (Prunus salicina Lindl.) cultivars during growth and ripening

    M. Zuzunaga, Fernando Riquelme Ballesteros, María Serrano Mula, Daniel Valero Garrido, Domingo Jesús Martínez Romero

    • Resumen

    págs. 123-130

    

  • Volatile fraction of ewe's milk semi-hard cheese manufactured with and without the addition of a cysteine proteinase

    A.F. Mohedano, M. Nuñez, R.G. Mariaca, E. Fernández García

    • Resumen

    págs. 131-139

    

  • A technique to measure firmness in potato tissue during frying

    F. Pourzand, V.R. Sundara, A. Berberat

    • Resumen

    págs. 141-145

    

  • Characterization of water-extractable pentosans in enzyme-supplemented wheat sourdough processes

    A. Devesa, M. A. Martínez-Anaya

    • Resumen

    págs. 145-153

    

  • Pollen analysis and antibacterial activity of spanish honeys: Note.

    C. Pérez Arquillué, A. Herrera, M.I. Juan, M. García, T. Juan

    • Resumen

    págs. 155-158

    

  • Optimization of computational neural network for its application in the prediction of microbial growth in foods

    César Hervás Martínez, R. M. García, Gonzalo Zurera-Cosano, J.A. Martínez

    • Resumen

    págs. 159-163

    

  • Acceptability of Queso Fresco cheese by traditional and nontraditional consumers

    L. Luedecke, S. Clark, H. Warner

    • Resumen

    págs. 165-170

    

  • Comparison of two rapid methods of lipoxygenase assay in blanched green peas, green beans and potatoes: Note.

    R.L. Garrote, R.A. Bertone, E. R. Silva, A. Avalle

    • Resumen

    págs. 171-175

    

  • Influence of the CO2 quality in the antioxidant activity of rosemary extracts dearomatized by supercritical fluid extraction

    S. López Sebastián, J. Tabera, L. Ballester, Jesús Fernández, E. Ibáñez, Guillermo Reglero Rada, J. M. Bueno

    • Resumen

    págs. 177-182