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

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  Año 2010, Vol. 16, Número 5

  • Nutritional and antioxidant properties of different brown and Red Spanish edible seaweeds

    S. Cofrades, Inés López-López, L. Bravo, Claudia Ruíz Capillas, Sara Bastida Codina, M.T. Larrea, Francisco Jiménez Colmenero

    págs. 361-370

    

  • Physicochemical and dough-handling characteristics of indian wheat and Triticale cultivars

    H. R. Naik, K. S. Sekhon, A. Abbas Wani

    págs. 371-379

    

  • Inactivation of "Escherichia coli" in broth and sausage by combined high pressure and "Lactobacillus casei" cell extract

    Hyun-Jung Chung, Ahmed E. Yousef

    págs. 381-388

    

  • "Akara" ogbomoso: microbiological examination and identification of hazards and critical control points

    A. Lateef, T. E. Davies, A. Adelekan, I. A. Adelere, A. A. Adedeji, A. H. Fadahunsi

    págs. 389-400

    

  • Effect of the partial substitution of Soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

    C. M. Pereira, M. F. Marques, M.K. Hatano, I. A. Castro

    págs. 401-407

    

  • A fast molecular nondestructive protocol for evaluating aerobic bacterial load on fresh-cut lettuce

    Perla Gómez, M. Pagnon, Marcos Egea Gutíerrez-Cortines, Francisco Artés Calero, Julia Rosl Weiss

    págs. 409-415

    

  • Analysis of moisture desorption isotherms of eggplant ("Solanum melongena")

    Ramón Moreira Martínez, Faustino Chenlo Romero, N. Vallejo, María Dolores Torres Pérez

    págs. 417-425

    

  • Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean ("Phaseolus vulgaris L.")

    M. Reyes-Bastidas, E. Z. Reyes-Fernández, Jaime López Cervantes, J. Milán Carrillo, G. F. Loarca-Piña, C. Reyes Moreno

    págs. 427-434

    

  • Differentiation of farmed and wild turbot ("Psetta maxima"): proximate chemical composition, fatty acid profile, trace minerals and antimicrobial resistance of contaminant bacteria

    Beatriz Martínez Fernández, J.M. Miranda, C. Nebot, J. L. Rodríguez, A. Cepeda, Carlos Manuel Franco Abuín

    págs. 435-441

    

  • Determination of dietary intake of total arsenic, inorganic arsenic and total mercury in the chilean school meal program

    J. M. Bastías, M. Bermúdez, J. Carrasco, O. Espinoza, M. Muñoz, M. J. Galotto López, O. Muñoz

    págs. 443-450

    

  • Functional prperties of protein from frozen mantle and fin of jumbo squid "Dosidicus gigas" in functional of pH and ionic strength

    J. G. Rocha-Estrada, J. H. Córdoba-Murueta, F. L. García Carreño

    págs. 451-458