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

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  Año 2014, Vol. 12, Número 4

  • Physical properties of emulsified films based on chitosan and oleic acid

    Rocío Yaneli Aguirre Loredo, Adriana Inés Rodríguez Hernández, Norberto Chavarría Hernández

    • Resumen

    págs. 305-312

    

  • Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices

    Lingwen Zhang, Mingduo Yang, Ji Hongfang, Ma Hanjun

    • Resumen

    págs. 313-319

    

  • Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

    I.L. Camacho Hernández, José J. Zazueta Morales, José Alberto Gallegos Infante, E. Aguilar Palazuelos, Nuria Elizabeth Rocha Guzmán, R.O. Navarro Cortez, N. Jacobo Valenzuela, C.A. Gómez Aldapa

    • Resumen

    págs. 320-330

    

  • PCR-RFLP approaches to easily identify Pleuronectes platessa from other flatfishes: a rapid and efficient tool to control label information

    A. Caldelli, L. Gigliarelli, T. Bottinelli, A. Palomba, S. Chiesa, L. Lucentini

    • Resumen

    págs. 331-335

    

  • Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

    Kamila Amorim Carrilho, María Asunción Lage Yusty, Julia López Hernández

    • Resumen

    págs. 336-339

    

  • The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

    Zhen-Ling Luo, Xin-Huai Zhao

    • Resumen

    págs. 340-346

    

  • Granule size, amylose content, thermal properties of seven starches and pasting properties of batter were investigated. Simultaneously, influences of starch on oil content, texture, and color of crusts were explored by using a deep-fat-fried model. Subsequently, various correlations between physicochemical properties and edible quality of crusts were analyzed. Results showed that mung bean starch could provide the much harder and more fragile product with the highest b* value of color and also gave the lowest oil content. Amylose content was positively correlated to peak force and gradient of

    Lingwen Zhang, Mingduo Yang, Ji Hongfang, Ma Hanjun

    • Resumen

    págs. 347-354

    

  • Comparison of conventional and ultrasound-assisted methods for extraction of nutraceutical compounds from Dendrobium candidum

    Hai-Yan Cui, Hosakatte Niranjana Murthy, Sang Hyun Moh, Yong Yi Cui, Eun-Jung Lee, Kee-Yoeup Paek

    • Resumen

    págs. 355-359

    

  • Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars

    Yong-Seo Park, Myang Hee Im, Jin-Ho Choi, Han-Chan Lee, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Milan Suhaj, Jacek Namiesnik, Shela Gorinstein

    • Resumen

    págs. 360-368

    

  • Application of MIR-FTIR spectroscopy and chemometrics to the rapid prediction of fish fillet quality

    Maylet Hernández Martínez, Tzayhrí Gallardo Velázquez, Guillermo Osorio Revilla, Norma Almaraz Abarca, Eduardo Castañeda Pérez (fot.)

    • Resumen

    págs. 369-377

    

  • Bittergourd (Momordica charantia) scavenges free radicals by enhancing the expression of superoxide dismutase in in vitro models of diabetes and cancer

    Candy Choo, Viduranga Y. Waisundara, Lee Yian Hoon

    • Resumen

    págs. 378-382

    

  • Quantitative detection of tetracycline-resistant microorganisms in conventional and organic beef, pork and chicken meat

    Mónica Guarddon García, José Manuel Miranda López, José A. Rodríguez, Beatriz Isabel Vázquez Belda, Alberto Cepeda Sáez, Carlos Manuel Franco Abuín

    • Resumen

    págs. 383-388

    

  • Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

    Ebrahiema Arendse, Olaniyi Amos Fawole, Umezuruike Linus Opara

    • Resumen

    págs. 389-398

    

  • Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) in a conveyor belt oven

    Gilson Hideki Nabeshima, João Gustavo Provesi, Júlia de Oliveira Frescura, Márcia Barbosa Henriquez Mantelli, Manoela Alano Vieira, Elane Schwinden Prudêncio, Edna Regina Amante

    • Resumen

    págs. 399-406