Incluye referencia bibliográfica.

Structure - Property relationships in foods -- Physical and microstructural properties of frozen gelatinized starch suspensions -- Correlation between physico - chelimal and sensory data -- Psychophysical methods applied to the investigation of sensory properties in foods -- Sensory and instrumental measures of viscosity -- Food composites -- Thermal properties and state Diagrams of fruit and vegetables by DSC -- A thermorheological model of corn starch dispersion -- Integral and differential linear and Nonlinear constitutive model for the rheology of wheat flour doughs -- Ultrafiltration of apple juice -- Vacuum impregnation in fruit processing -- Engineering trends in food freezing -- Evaluation of freezing and thawing processes using. experimental and mathematical determinations -- Minimal processing of fruits and vegetables -- Minimal preservation of fruits: A CYTED project -- A review of nonthermal technologies -- Minimally processed foods with high hydrostatic pressure -- Biocatalysts for the food industry -- Enzymatic synthesis of food additives -- Plastic materials for modified atmosphere packaging -- Gelation of soybean proteins at acidie pH.

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