CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

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  Año 2013, Vol. 11, Número 1

  • Furan content in Spanish baby foods and its relation with potential precursors

    Marta Mesías García, Eduardo Guerra Hernández, Belén García-Villanova Ruiz

    • Resumen

    págs. 1-6

    

  • Physicochemical characterization of honey from the West region of México

    Pedro Martín Mondragón Córtez, J. A Ulloa, Petra Rosas Ulloa, Rogelio Rodríguez Rodríguez, Juan Alberto Resendiz Vázquez

    • Resumen

    págs. 7-13

    

  • Pulsed-field gel electrophoresis pattern similarities between Listeria monocytogenes isolated from human patients and poultry in Chile

    Claudia Foerstera, Gisela González Hein, Miriam Troncos Herrera, Guillermo Figueroa Gronemeyer

    • Resumen

    págs. 14-18

    

  • Use of 1-methylcyclopropene to complement refrigeration and ameliorate chilling injury symptoms in summer squash

    Juan Facundo Massolo, Analía Concellón, Alicia Raquel Chaves, Ariel Roberto Vicente

    • Resumen

    págs. 19-26

    

  • Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

    Vega William Renzo Cortez, Gustavo Graciano Fonseca, Vódice Amoroz Feisther, Thiago Flores Silva, Carlos Prentice

    • Resumen

    págs. 27-36

    

  • Meat from alternative species - nutritive and dietetic value, and its benefit for human health: una revisión

    Ewa Polawska, Ross G. Cooper, Artur Józwika, Janusz Pomianowski

    • Resumen

    págs. 37-42

    

  • Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.)

    Yu-Wei Luo, Wei-Hua Xie

    • Resumen

    págs. 43-49

    

  • Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer

    Rongrong Wang, Zengqi Peng, Teng Hui, Fulong Wang, Yao Yao, Yawei Zhang, Guanghong Zhou

    • Resumen

    págs. 50-59

    

  • Phenolic compounds, antioxidant capacity, and in vitro a-amylase inhibitory potential of tea infusions (Camellia sinensis) commercialized in Chile

    Ana María Quesille Villalobos, Jorge Saavedra Torrico, Lena Gálvez Ranilla

    • Resumen

    págs. 60-67

    

  • Modelling of isotherms and their hysteresis analysis in gelatin from different sources

    Gabriel Aguirre Álvarez, T. Foster, S.E. Hill

    • Resumen

    págs. 68-74

    

  • Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)

    J.A. Vázquez Ovando, David Betancur Ancona, Luis A. Chel Guerrero

    • Resumen

    págs. 75-80

    

  • Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial

    Eduardo Puértolas, Ignacio Álvarez Lanzarote, Javier Raso, Íñigo Martínez de Marañón Ibabe

    • Resumen

    págs. 81-88

    

  • Effect of tocopherol loading and diffusivity on effectiveness of antioxidant packaging

    Dong Sun Lee, Kit L. Yam

    • Resumen

    págs. 89-93

    

  • Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

    J. A Ulloa, Claudia Rosana Bonilla Sánchez, M. A. Ortiz Jiménez, Petra Rosas Ulloa, J. C. Ramírez Ramírez, B. E. Ulloa Rangel

    • Resumen

    págs. 94-99