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

• 

  Año 2015, Vol. 13, Número 3. Texto Completo Ejemplar

  • Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

    Ricardo V. Duarte, Sílvia A. Moreira, Pedro A. R. Fernandes, Liliana G. Fidalgo, Mauro D. Santos, Rui P. Queirós, Diana I. Santos, Ivonne Delgadillo, Jorge A. Saraiva

    • Resumen
    • Texto completo

    págs. 321-328

    

  • Determining the minimum drying time of gummy confections based on their mechanical properties

    Paola Delgado, Sancho José Bañón Arias

    • Resumen
    • Texto completo

    págs. 329-335

    

  • Total phenolics, total anthocyanins and antioxidant capacity of native and elite blue maize hybrids (Zea mays L.)

    D.A. Urias Lugo, J.B. Heredia, Sergio Othón Serna Saldívar, Maria Dolores Muy Rangel, Benigno Valdez Torres

    • Resumen
    • Texto completo

    págs. 336-339

    

  • A review: chemical, microbiological and nutritional characteristics of kefir

    Seher Arslan

    • Resumen
    • Texto completo

    págs. 340-345

    

  • Occurrence and antibiotic susceptibility of Listeria monocytogenes isolated from raw and processed meat products in Amman, Jordan

    Anas A. Al-Nabulsi, Tareq M. Osaili, Abi A. Awad, Amin N. Olaimat, Reyad R. Shaker, Richard A. Holley

    • Resumen
    • Texto completo

    págs. 346-352

    

  • Usability of residual oat flour in the manufacture of extruded corn snacks

    Dorota Gumul, Rafal Ziobro, Halina Gambus, Anna Nowotna

    • Resumen
    • Texto completo

    págs. 353-360

    

  • Bioaccessibility of glucoraphanin from broccoli using an in vitro gastrointestinal digestion model

    Valentina Cuomo, Fernando B. Luciano, Giuseppe Meca, Alberto Ritieni, Jordi Mañes Vinuesa

    • Resumen
    • Texto completo

    págs. 361-365

    

  • Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

    Hua Qiao, Tijian Sun

    • Resumen
    • Texto completo

    págs. 366-372

    

  • Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp

    Jordana C. Spada, Ligia D.F. Marczak, Isabel Cristina Tessaro, Simone H. Flôres, N. S. M. Cardozo

    • Resumen
    • Texto completo

    págs. 373-384

    

  • Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

    H.M. Sánchez Arteaga, J.E. Urías Silvas, H. Espinosa Andrews, E. García Márquez

    • Resumen
    • Texto completo

    págs. 385-391

    

  • Aislamiento y caracterización parcial de miosina del manto de calamar gigante (Dosidicus gigas)

    C.L. Murrieta Martínez, Josafat Marina Ezquerra Brauer, V.M. Ocano Higuera, F. J. Cinco-Moroyoqui, W. Torres Arreola, Enrique Márquez Ríos

    • Resumen
    • Texto completo

    págs. 392-399

    

  • Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates

    Xin-Tong Yao, Xin-Huai Zhao

    • Resumen
    • Texto completo

    págs. 400-407

    

  • Technological failures caused by cephalexin in set-type sheep’s milk yogurt

    B. Novés, C. Librán, Carmen Cecilia Licon, M. P. Molina, A. Molina, María Isabel Berruga Fernández

    • Resumen
    • Texto completo

    págs. 408-414

    

  • DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents

    Adil Gani, Nosheeba Rasool, Asima Shah, Mudasir Ahmad, Asir Gani, Touseef Ahmed Wani, Idrees Ahmed Wani, Sajad M. Wani, F.A. Masoodi

    • Resumen
    • Texto completo

    págs. 415-419

    

  • Physicochemical characterization of starch from hexaploid triticale (X Triticosecale Wittmack) genotypes

    Yaeel I. Cornejo Ramírez, F. J. Cinco-Moroyoqui, Francisco Ramírez Reyes, Ema C. Rosas-Burgos, Pablo S. Osuna Amarillas, Francisco Javier Wong Corral, Jesús Borboa-Flores, Alma Guadalupe Cota Gastélum

    • Resumen
    • Texto completo

    págs. 420-426

    

  • Cytotoxic effects of acephate, ethoprophos, and monocrotophos in CHO-K1 cells

    Ali S. Al-Sarar, A.E. Bayoumi, Hamdy Hussein, Yasser Abobakr

    • Resumen
    • Texto completo

    págs. 427-433

    

  • Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS

    Yafang Jin, Yun Deng, Jin Yue, Yanyun Zhao, Wenjuan Yu, Zhidong Liu, Hongliang Huang

    • Resumen
    • Texto completo

    págs. 434-444

    

  • Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

    Lin Chen, Peng Wang, Zhuang-Li Kang, Ke Li, Chong Xie, Jing-Xin Sun, Xing-Lian Xu

    • Resumen
    • Texto completo

    págs. 445-455

    

  • Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

    Paul Baruk Zamudio Flores, E. Ochoa Reyes, J. Ornelas Paz, Alejandro Aparicio Saguilán, Apolonio Vargas Torres, Luis Arturo Bello Pérez, A. Rubio Ríos, R.G. Cárdenas Félix

    • Resumen
    • Texto completo

    págs. 456-463

    

  • Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period

    Jia Hong-Xin, Su Mi-Ya, Gong Guang-Yu

    • Resumen
    • Texto completo

    págs. 464-471

    

  • In vitro antioxidant activity of protein fractions extracted from seinat (Cucumis melo var. tibish) seeds

    Azhari Siddeeg, Yanshun Xu, Qixing Jiang, Wenshui Xia

    • Resumen
    • Texto completo

    págs. 472-481