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

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  Año 2011, Vol. 17, Número 4

  • Effect of hydrocolloids on seleted properties of gluten-free dough and bread

    D. Sabanis, C. Tzia

    págs. 279-291

    

  • Review: production and functionality of active peptides from milk

    C. M. Urista, R. A. Fernández, F. R. Rodríguez, A. A. Cuenca, A. T. Jurado

    págs. 293-318

    

  • Impact of cooking and drying on the phenolic, carotenoid contents and "in vitro" antioxidant capacity of Andean Arracacha ("Arracacia xanthorrhiza Bancr.") root

    R. Pedreschi, I. Betalleluz Pallardel, R. Chirinos, C. Curotto, David Campos López

    págs. 319-330

    

  • Qualitative comparison of blackcurrant and blackcurrant-whey beverages

    Grazyna Jaworska, M. Sady, T. Grega, E. Bernas, K. Pogon

    págs. 331-342

    

  • Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition

    P. Ganasen, S. Benjakul

    págs. 343-350

    

  • Influence of calcium and silicon supplementation into "Pleurotus ostreatus" substrates on quality of fresh and canned mushrooms

    T. Thongsook, T. Kongbangkerd

    págs. 351-366

    

  • Comparison of waste pumpkin material and its potential use in extruded snack foods

    M. N. Norfezah, A. Hardacre, C. S. Brennan

    págs. 367-374

    

  • Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal chesse

    S. Andic, Y. Tuncturk, I. Javidipour

    págs. 375-394

    

  • Extraction of bromelain from pineapple peels

    S. Ketnawa, P. Chaiwut, S. Rawdkuen

    págs. 395-402

    

  • Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp ("Litopenaeus vannamei")

    C. Chantarasuwan, S. Berjakul, W. Visessanguan

    págs. 403-414