REVISTA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

ISSN: 1082-0132 Frecuencia: 3 Formato: Impresa

Tablas de contenido

9 art�culos asociados

Volumen 13 N�mero 3 Parte 0 A�o 2007

Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables	Solicitud
F. Art�s, P.A. G�mez, and F. Art�s-Hern�ndez
P�g. 177 - 188

Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation	Solicitud
I. Batista, C. Pires, and R. Nelhas
P�g. 189 - 194

Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)	Solicitud
G.A. Jourdan, C.P.Z. Nore�a, and A. Brandelli
P�g. 195 - 198

Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass	Solicitud
A. Fuentes, I. Fern�ndez-Segovia, J.A. Serra, and J.M. Barat
P�g. 199 - 205

Rheological Properties of Starch and Whey Protein Isolate Gels	Solicitud
C.W.P. Carvalho, C.I. Onwulata, and P.M. Tomasula
P�g. 207 - 216

Fuzzy Expert System Approach for Determination of -Linolenic Acid Content of Eggs Obtained from Hens by Dietary Flaxseed	Solicitud
H. Yal�in and S. Tasdemir
P�g. 217 - 223

Thermal Evaporation: Representation of Rise in Boiling Point of Grapefruit Juice	Solicitud
J. Telis-Romero, D. Cant�-Lozano, V.R.N. Telis, and A.L. Gabas
P�g. 225 - 229

Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls	Solicitud
P.C. Corr�a, A.L.D. Goneli, C. Jaren, D.M. Ribeiro, and O. Resende
P�g. 231 - 238

Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality	Solicitud
L.-Y. Liu, K.-L. Wu, Y.-W. Jen, and M.-H. Yang
P�g. 239 - 244