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

• 

  Año 2006, Vol. 12, Número 1

  • Resistant starch production from non-conventional starch sources by extrusion

    R.A. González-Soto, M.C. Núñez-Santiago, E. Flores-Huicochea, Luis Arturo Bello Pérez, L. Sánchez-Hernández, Javier Solorza-Feria

    págs. 5-11

    

  • Behaviour of a mixture of "Acacia glomerosa, enterolobium cyclocarpum and hymenaea courbaryl" gums in ice cream preparation: note

    Gladys León de Pinto, Fernando Rincón, Olga Beltrán

    págs. 13-17

    

  • Vacuum cooling of cooked mussels ("perna perna")

    E. Huber, L. P. Soares, B. A. M. Carciofi, H. Hense, J. B. Laurindo

    págs. 19-25

    

  • Antioxidant potential of "Ecklonia cava" on reactive oxygen species scavenging, metal chelating reducing power and lipid peroxidation inhibition

    Mahinda Senevirathne, Soo-Hyun Kim, N. Siriwardhana, J.-H. Ha, Ki-Wan Lee, You-Jin Jeon

    págs. 27-38

    

  • Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices

    G. R. Askari, Z. Emam-Djomeh, S. M. Mousavi

    págs. 39-46

    

  • Predictive model of "Listeria monocytogenes" growth rate under different temperatures and acids

    Rosa María García-Gimeno, Gonzalo Zurera-Cosano, Romina Seselovsky, Elena Carrasco, A. Valero, F. Pérez, E. Todd

    págs. 47-56

    

  • Comparison between two different levels of replacement of free-range rearing by an oleic acid and alfa-tocopherol enriched diet on the quality of fresh meat from iberian X duroc (50%) pigs

    Belén Velardo Micharet, José Luis Tejeda, María Elena González Sanchez

    págs. 57-66

    

  • Improving the nutritional quality of microwave-vacuum dried strawberries: a preliminary study

    V. Böhm, S. Kühnert, H. Rohm, G. Scholze

    págs. 67-75

    

  • Comparative survival rates of lactic acid bacteria isolated from blood, following spray-drying and freeze-drying

    C. Carretero, Dolors Parés i Oliva, L. Zamora

    págs. 77-84

    

  • Preparation and characterisation of cake rusks by using red palm oil fortified shortening

    M. Sadiq Butt, J. Rasool, K. Sharif

    págs. 85-90