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

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  Año 2015, Vol. 13, Número 4. Texto Completo Ejemplar

  • Antilisterial activity and physical-mechanical properties of bioactive caseinate films

    Ángel Guadalupe Calderón Aguirre, Norberto Chavarría Hernández, Bethsua Mendoza, Apolonio Vargas Torres, Edgar García Hernández, Adriana Inés Rodríguez Hernández

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    págs. 483-490

    

  • Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

    Chong Xie, Hu-Hu Wang, Xiao-Kai Nie, Lin Chen, Shao-Lin Deng, Xing-Lian Xu

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    págs. 491-497

    

  • Evaluation of antioxidant activity of extracts of banana inflorescences (Musa cavendishii)

    Michele M. Schmidt, Rosa Cristina Prestes, Ernesto H. Kubota, Gabrielle Scapin, Marcio Antonio Mazutti

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    págs. 498-505

    

  • Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips

    E. Paz Gamboa, E. Ramírez Figueroa, M.A. Vivar Vera, H.R. Bravo Delgado, O. Cortés Zavaleta, H. Ruiz Espinosa, I.I. Ruiz López

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    págs. 506-511

    

  • Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

    Nicole Giuggioli, Rossella Briano, Claudio Baudino, Cristina Peano

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    págs. 512-521

    

  • Influence of duck species and cross-breeding on sensory and quality characteristics of Alabio and Cihateup duck meat

    P.R. Matitaputty, C.H. Wijaya, H. Bansi, V. Laudadio, V. Tufarelli

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    págs. 522-526

    

  • Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties

    Zhongjiang Wang, Jing Liang, Lianzhou Jiang, Yang Li, Jing Wang, Hui Zhang, Dan Li, Feifei Han, Qiuhui Li, Rui Wang, Baokun Qi, Xiaonan Sui

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    págs. 527-534

    

  • Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration

    Adnan Bozdogan

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    págs. 535-540

    

  • Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile

    Mariane Lutz, José Hernández, Carolina Henríquez

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    págs. 541-547

    

  • Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

    Wei Wang, Claire Dufour, Weibiao Zhou

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    págs. 548-555

    

  • Chemical, sensory and microbiological stability of freeze-dried Nile tilapia croquette mixtures

    Renata Hernandez Barros Fuchs, Ricardo Pereira Ribeiro, Makoto Matsushita, Ailey Aparecida Coelho Tanamati, Cristiane Canan, Evandro Bona, Leila Larisa Medeiros Marques, Adriana Aparecida Droval

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    págs. 556-562

    

  • Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)

    Seah Young Ng, Siew Siew Koon, Birdie Scott Padam, Fook Yee Chye

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    págs. 563-572

    

  • Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

    Mariola Kozłowska, Iwona Ścibisz, Dorota Zaręba, Małgorzta Ziarno

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    págs. 573-577

    

  • Characterization of protease activities in a crude extract of germinated cacao

    M.L. Sánchez Mundo, C Bautista-Muñoz, M. E. Jaramillo-Flores

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    págs. 578-587

    

  • Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris)

    J. A Ulloa, Karen V. Enríquez López, Yina B. Contreras Morales, Petra Rosas Ulloa, J. C. Ramírez Ramírez, B. E. Ulloa Rangel

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    págs. 588-596

    

  • Precipitación de polifenoles de vino utilizando colágeno de piel y vejiga natatoria de peces

    Eunice Ortiz Barrera, Víctor Macías Carranza, Alejandro Cabello Pasini

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    págs. 597-602

    

  • Effects of extraction processes on the antioxidant activity of apple polyphenols

    Yaqiang He, Qian Lu, Giurgiulescu Liviu

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    págs. 603-606

    

  • Influence of thermal effect on sugars composition of Mexican Agave syrup

    Diana B. Muñiz Márquez, Juan Carlos Contreras Esquivel, Raúl Rodríguez Herrera, S. I. Mussatto, Jorge E. Wong Paz, José Augusto Teixeira do Amaral, Cristóbal Noé Aguilar González

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    págs. 607-612

    

  • Influence of high pressure processing and alkaline treatment on sugarcane bagasse hydrolysis

    J.F. Castañón Rodríguez, J. Welti Chanes, A.J. Palacios, Beatriz Torrestiana Sánchez, José A Ramírez-de León, G. Velázquez, M.G. Aguilar Uscanga

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    págs. 613-620

    

  • Effect of high-oleic sunflower oil and other pro-health ingredients on physical and sensory properties of biscuits

    Sylwia Onacik-Gür, Anna Zbikowska, Aleksandra Jaroszewska

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    págs. 621-628

    

  • Determination of nitrate and nitrite levels in infant foods marketed in Southern Italy

    Maria Luisa Cortesi, Lucia Vollano, Maria Francesca Peruzy, Raffaele Marrone, Raffaelina Mercogliano

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    págs. 629-634

    

  • Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)

    Amarachi D. Uchechukwu Agua, O.J. Caleb, Marena Manley, Umezuruike Linus Opara

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    págs. 635-645