REVISTA

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

ISSN: 1082-0132 Frecuencia: 3 Formato: Impresa

Tablas de contenido

8 artículos asociados

Volumen 16 Número 1 Parte 0 Año 2010

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys	Solicitud
M.M. González, C. de Lorenzo, and R.A. Pérez
Pág. 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
Pág. 31 - 42

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

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

Inductively Coupled Plasma Optical Emission Spectroscopy Determination of Trace Element Composition of Argan Oil	Solicitud
A. Gonzálvez, M.E. Ghanjaoui, M. El Rhazi, and M. de la Guardia
Pág. 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
Pág. 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
Pág. 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.Á. Valdivia-López, and A. Tecante
Pág. 89 - 96