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

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  Año 2011, Vol. 17, Número 6

  • Chemical composition and antimicrobial effects of essential oils of "Eucalyptus globulus, Myrtus communis" and "Satureja hortensis" against "Escherichia coli" O157:H7 and "Staphylococcus aureus" in minced beef

    Djamel Djenane, Javier Yangüela Martínez, T. Amrouche, S. Boubrit, N. Boussad, Pedro Roncalés Rabinal

    págs. 505-516

    

  • Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties

    E.N. Fissore, N. M. A. Ponce, L. Matkovic, C. A. Stortz, A. M. Rojas, Lia N. Gerschenson

    págs. 517-528

    

  • Roasting and packaging in nitrogen atmosphere protect almond var. Guara against lipid oxidation

    Paloma Sánchez Bel, I. Egea, María Teresa Pretel Pretel, Francisco Borja Flores Pardo, Félix Romojaro Almela, María Concepción Martínez Madrid

    págs. 529-540

    

  • Study of the inactivation of "Escherichia coli" and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

    Daniela Bermúdez Aguirre, José Ángel Guerrero Beltrán, Gustavo V. Barbosa-Cánovas, J. Welti Chanes

    págs. 541-548

    

  • Eduardo Primo Yúfera, founder of "Revista of Agroquímica y Tecnología de Alimentos" and pioneer on Food Science and Technology research in Spain

    M. Ayala-Gascón, Rafael Aleixandre Benavent, Asunción Gandía Balaguer

    págs. 549-556

    

  • Nutritional composition and antioxidant activities of 18 different wild "Cantharellus" mushrooms of Northwestern Himalayas

    D. Kumari, M. S. Reddy, R. C. Upadhyay

    págs. 557-568

    

  • The interaction between tea polyphenols and rice starch during gelatinization

    Y. Wu, Q. Lin, Z. Chen, H. Xiao

    págs. 569-577