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

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  Año 2010, Vol. 16, Número 4

  • Foaming and emulsifying properties of porcine red cell protein concentrate

    P. Salvador, E. Saguer, Daniel Parés, C. Carretero, Mònica Toldrá Alegret

    págs. 289-296

    

  • Hihg-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil and phenolic antioxidants

    G.E. Inglett, Deli Chen, D. Rose, M. Berhow

    págs. 297-304

    

  • "Canna edulis" ker by-product: chemical composition and characteristics of the dietary fiber

    Jianhua Zhang, Wei Wang, X. Shi

    págs. 305-314

    

  • Screening filamentous tropical fungi for their nutritional potential as sources of crude proteins, lipids and minerals

    Sergio Carvalho, J.V. Coelho, J.A. Takahashi

    págs. 315-320

    

  • Effect of diet saturation on growth performance, carcass characteristics and fat quality of heavy pigs

    Alvaro Olivares Moreno, Argimiro Daza Andrada, Ana Isabel Rey Muñoz, Clemente J. López Bote

    págs. 321-328

    

  • Phenolic acids and antioxidant activities in husk of different thai rice varieties

    S. Butsat, S. Siriamornpun

    págs. 329-336

    

  • Potato Shrinkage during hot air drying

    A. Frías, Gabriela Clemente Polo, Antoni Mulet Pons

    págs. 337-342

    

  • Summer pruning: an ecological alternative to postharvest calcium treatment to improve storability of high quality apple cv. "Reinette du Canada"

    Marcos Guerra Sánchez, Pedro Antonio Casquero Luelmo

    págs. 343-350

    

  • Optimization of the Gridding process of "Kpejigaou" (a traditional low fat nutritious cowpea food) using response surface methodology

    E. Amonsou, Esther Sakyi-Dawson, F. Saalia, S. Sefa-Dedeh, L.D. Abbey

    págs. 351-356