REVISTA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

ISSN: 1082-0132 Frecuencia: 3 Formato: Impresa

Tablas de contenido

7 art�culos asociados

Volumen 14 N�mero 2 Parte 0 A�o 2008

Mechanical and Physical Properties of Soy Protein Films with pH-Modified Microstructures	Solicitud
A.N. Mauri and M.C. A��n
P�g. 119 - 125

Changes in Fatty Acid Composition of two Muscles from Three Different Iberian x Duroc Genotypes After Refrigerated Storage	Solicitud
M.R. Ram�rez and R. Cava
P�g. 127 - 137

Potential of Conceptual Design Methodology for Food Process Innovation	Solicitud
H. Hadiyanto, G. van Straten, R. Boom, A.J.B. van Boxtel, and D.C. Esveld
P�g. 139 - 149

Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability	Solicitud
L. Carbonell, J.L. Navarro, L. Izquierdo, and I. Carbonell
P�g. 157 - 166

The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels	Solicitud
P.D. Karayannakidis, A. Zotos, D. Petridis, and K.D.A. Taylor
P�g. 167 - 177

Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization	Solicitud
B.T. Rotabakk, S. Birkeland, O.I. Lekang, and M. Sivertsvik
P�g. 179 - 186

Organic Acids and Soluble Sugars in Edible and Nonedible Parts of Damson Plum (Prunus domestica L. subsp. insititia cv. Syriaca) Fruits During Development and Ripening	Solicitud
N. Garc�a-Mari�o, F. de la Torre, and A.J. Matilla
P�g. 187 - 193