REVISTA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

ISSN: 1082-0132 Frecuencia: 3 Formato: Impresa

Tablas de contenido

8 art�culos asociados

Volumen 16 N�mero 1 Parte 0 A�o 2010

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys	Solicitud
M.M. Gonz�lez, C. de Lorenzo, and R.A. P�rez
P�g. 19 - 29

Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with ?3 Fatty Acids	Solicitud
C. Cardoso, R. Mendes, S. Pedro, P. Vaz-Pires, and M.L. Nunes
P�g. 31 - 42

Application of Transfer Functions to Canned Tuna Fish Thermal Processing	Solicitud
M.R. Ansorena, C. del Valle, and V.O. Salvadori
P�g. 43 - 51

Pre-harvest Application of Putrescine Influences Japanese Plum Fruit Ripening and Quality	Solicitud
A.S. Khan and Zora Singh
P�g. 53 - 64

Inductively Coupled Plasma Optical Emission Spectroscopy Determination of Trace Element Composition of Argan Oil	Solicitud
A. Gonz�lvez, M.E. Ghanjaoui, M. El Rhazi, and M. de la Guardia
P�g. 65 - 71

The Effect of Germination on Antioxidant and Nutritional Parameters of Protein Isolates from Grass Pea (Lathyrus sativus) Seeds	Solicitud
A. Starzynska-Janiszewska, B. Stodolak, and B. Mickowska
P�g. 73 - 77

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids	Solicitud
M. BahramParvar, S.M.A. Razavi, and M.H.H. Khodaparast
P�g. 79 - 88

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)	Solicitud
B.L. Olivos-Lugo, M.�. Valdivia-L�pez, and A. Tecante
P�g. 89 - 96