Food science and technology international = Ciencia y tecnología de alimentos internacional

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  Año 2007, Vol. 13, Número 4

  • Detection of Free Radicals in Electron Beam-Irradiated "Mucuna pruriens" (L. DC.) Seeds by Electron Spin Resonance

    R. Bhat, K.R. Sridhar

    págs. 249-258

    

  • The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon

    Y. Ma, Xiaosong Hu, J. Chen, F. Chen, J. Wu, G. Zhao, X. Liao, Z. Wang

    págs. 259-268

    

  • Effect of Varieties on the Composition of Dates ("Phoenix dactylifera" L.) - Note

    M.A. Sahari, M. Barzegar, R. Radfar

    págs. 269-276

    

  • Effect of Physical and Chemical Treatments on "Campylobacter" Spiked into Food Samples

    S.P. Bhavsar, S.K. Augustine, B.P. Kapadnis

    págs. 277-284

    

  • Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin ("Spondias mombin" L) Ice Creams

    Carmen Sílvia Fávaro Trindade, J.C. de Carvalho Balieiro, P. F. Dias, F.A. Sanino, C. Boschini

    págs. 285-292

    

  • Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine

    Giuseppe Arfelli, Elisa Sartini, Claudia Corzani, Alessandra Fabiani, Nadia Natali

    págs. 293-300

    

  • Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

    J.R. Hernández Díaz, Armando Quintero Ramos, J. Barnard, R.R. Balandrán Qintana

    págs. 301-308

    

  • Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo): note

    Antonio Vega Gálvez, Roberto Lemus Mondaca, Pedro Fito Maupoey, A. Andrés

    págs. 309-316

    

  • Quality and Shelf Life of Mango ("Mangifera Indica" L.cv."Tainong") Coated by Using Chitosan and Polyphenols

    J. Wang, B. Wang, W. Jiang, Y. Zhao

    págs. 317-322

    

  • Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

    Rubí G. Utrilla Coello, Perla Osorio Díaz, Luis Arturo Bello Pérez

    págs. 323-327