| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Bookreview: Chemical and Functional Properties of Food Components. Editado por Z. E. Sikorski. Publicado en 1997 por Technomic. Missionstrasse 44, CH 4055 Basel, Suiza. XI+293. ISBN 1 56676464 5
|
Durán, L.
|
|
1998
|
4 |
1 |
p. 75-75
|
article
|
| 2 |
Bookreview: Food Emulsions. Editado por Stig E. Friberg and Kare Larsson Tercera edición. Publicado en 1996 por Marcel Dekker Inc., 270 Madison Avenue. New York NY 10016-0602. XI + 582 pp., ISBN 0 8247 9983 6
|
Durán, L.
|
|
1998
|
4 |
1 |
p. 75-75
|
article
|
| 3 |
Heat and NaOH penetration during chemical peeling of potatoes Penetración de calor e hidróxido de sodio durante el pelado químico de patatas
|
Garrote, R.L.
|
|
1998
|
4 |
1 |
p. 23-32
|
article
|
| 4 |
Inactivación de formas esporuladas de Bacillus subtilis mediante campos eléctricos pulsantes de alta intensidad en combinacion con otras tecnicas de conservacion de alimentos/Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies
|
Pagán, R.
|
|
1998
|
4 |
1 |
p. 33-44
|
article
|
| 5 |
Influence of roasting temperature on physicochemical properties of different coffees
|
Ortolá, M.D.
|
|
1998
|
4 |
1 |
p. 59-66
|
article
|
| 6 |
Influencia de la época de cosecha sobre las características de la granadilla morada (Passiflora edulis Sims) y su jugo/Influence of harvest season on the characteristics of purple passion fruit (Passiflora edulis Sims) and its juice
|
Sáenz, C.
|
|
1998
|
4 |
1 |
p. 45-51
|
article
|
| 7 |
Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening
|
Martín, L.
|
|
1998
|
4 |
1 |
p. 17-22
|
article
|
| 8 |
Kinetic study of lipid oxidation in roasted coffee
|
Ortolá, M.D.
|
|
1998
|
4 |
1 |
p. 67-73
|
article
|
| 9 |
News
|
|
|
1998
|
4 |
1 |
p. 76-77
|
article
|
| 10 |
Propiedades tecnológicas y regulación de los edulcorantes de alta intensidad en la Unión Europea Technological properties and regulatory status of high intensity sweeteners in the European Union
|
Montijano, H.
|
|
1998
|
4 |
1 |
p. 5-16
|
article
|
| 11 |
Solid/liquid extraction of caffeine from guaraná with methylene chloride/Extracción solido-liquido de cafeina de guarana con cloruro de metileno
|
Hulbert, G.J.
|
|
1998
|
4 |
1 |
p. 53-58
|
article
|
| 12 |
Some aspects about food, genes, and legislation Algunos aspectos relacionados con los alimentos, genes y legislacion
|
Calvol, M.D.
|
|
1998
|
4 |
1 |
p. 1-4
|
article
|
Journal description