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

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  Año 2012, Vol. 18, Número 3

  • Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

    W. L. Li, X. H. Li, X. Fan, Y. Tang, J. Yun

    págs. 197-206

    

  • Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

    A. Fuentes, Isabel Fernández-Segovia, J. A. Serra, José Manuel Barat Baviera

    págs. 207-217

    

  • Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato purée

    A. Nincevic Grassino, Z. Grabaric, F. De Sio, D. Cacace, A. Pezzani, Giuseppe Squitieri

    págs. 219-228

    

  • Implementation of hazard analysis critical control point in jameed production

    A. K. Al-Saed, R. M. Al-Groum, M. M. Al-Dabbas

    págs. 229-239

    

  • Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)

    Nesrine Mahfoudhi, Moncef Chouaibi, F. Donsì, G. Ferrari, Salem Hamdi

    págs. 241-250

    

  • Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

    M. J. Martelo-Vidal, Juan Manuel Mesas Mesas, M. Vázquez

    págs. 251-259

    

  • Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

    R. Jeya Shakila, B. Edwin Raj, N. Felix

    págs. 261-269

    

  • Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation

    I. Betalleluz Pallardel, R. Chirinos, H. Rogez, R. Pedreschi, David Campos López

    págs. 271-280

    

  • Fatty acids profiles of some Spanish wild vegetables

    Paloma Morales, Isabel C.F.R. Ferreira, A. M. Carvalho, María Cortes Sánchez Mata, M. Cámara, F. Javier Tardío Pato

    págs. 281-290

    

  • Impact of milling and water-to-rice ratio on cooked rice and wastewater properties

    M. C. Altheide, R. O. Morawicki, T. J. Hager

    págs. 291-298