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 3

  • Transpiration rate and quality of pomegranate arils as affected by storage conditions

    O.J. Caleb, P.V. Mahajan, Fahad A. Al-Said, Umezuruike Linus Opara

    • Resumen

    págs. 199-207

    

  • Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

    Maira Segura Campos, Jorge Ruiz Ruiz, Luis A. Chel Guerrero, David Betancur Ancona

    • Resumen

    págs. 208-215

    

  • Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage

    Luyun Cai, Changhong Liu, Tiejin Ying

    • Resumen

    págs. 216-222

    

  • Physicochemical quality of tequila during barrel maturation. A preliminary study

    J.E. López Ramírez, Sandra T. Martín del Campo, Héctor Bernardo Escalona Buendía, J.A. García Fajardo, M. Estarrón Espinosa

    • Resumen

    págs. 223-233

    

  • Pulsos de luz intensa: inactivación microbiana en frutas y hortalizas

    A.Y. Ramos Villarroel, Olga Martín Belloso, Robert C. Soliva Fortuny

    • Resumen

    págs. 234-242

    

  • Determination of phycobiliproteins by constant-wavelength synchronous spectrofluorimetry method in red algae

    María Asunción Lage Yusty, Patricia Caramés Adán, Julia López Hernández

    • Resumen

    págs. 243-247

    

  • Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

    F. Gómez, M. Igual, María Jesús Pagán Moreno, María Montaña Cámara Hurtado

    • Resumen

    págs. 248-255

    

  • New fermented functional product based on soy milk and sea buckthorn syrup

    Nicoleta-Maricica Maftei, Iuliana Aprodu, Rodica Dinica, Gabriela Bahrima

    • Resumen

    págs. 256-269

    

  • Simple enzymatic methods for glycerol analysis in commercial beverages

    Flávia Carvalho de Souza, Fábio Jorge de Junior Vasconcellos, Raphael Cyriaco Cabral, Tatiana López Fernández, Eliane D'Elia

    • Resumen

    págs. 270-276

    

  • Technical and economical evaluation of microbial transglutaminase production on enzymatic hydrolysates of potato (Solanum tuberosum)

    Esther Guerra Rodríguez, Manuel Vázquez Vázquez

    • Resumen

    págs. 277-284

    

  • Effect of different coatings in preventing deterioration and preserving the quality of fresh-cut nectarines (cv Big Top)

    Valentina Chiabrando, Giovanna Giacalone

    • Resumen

    págs. 285-292

    

  • In vitro angiotensin-converting enzyme inhibition or digestive stability of casein hydrolysates treated by plastein reaction in propanol�water medium

    Bo Zhao, Xin-Huai Zhao

    • Resumen

    págs. 293-299