Food science and technology international = Ciencia y tecnología de alimentos internacional

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  Año 2013, Vol. 19, Número 4

  • Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation

    Yan Zhu, Tatiana Koutchma, Keith Warriner, Suqin Shao, Ting Zhou

    • Resumen

    págs. 291-303

    

  • Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

    Jiewen Zhao, Qin Ouyang, Quansheng Chen, Hao Lin

    • Resumen

    págs. 305-314

    

  • Optimization of oil extraction from olive pomace using response surface methodology

    S. Meziane

    • Resumen

    págs. 315-322

    

  • Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup

    Fatma Abbès, S. Besbes, Bchir Brahim, Wissal Kchaou, Hamadi Attia, Christophe Blecker

    • Resumen

    págs. 323-333

    

  • How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

    Daniela C. Ferraris, Luciano M. Libertino, Graciela L. Rodríguez, Guillermo Hough

    • Resumen

    págs. 335-342

    

  • Optimization of composite flour biscuits by mixture response surface methodology

    Laura C. Okpala, Eric C. Okoli

    • Resumen

    págs. 343-350

    

  • Effect of different post mortem temperatures on carcass quality of suckling lamb

    Begoña Rubio, Ceferina Vieira Aller, Beatriz Martínez, Ana M. Fernández

    • Resumen

    págs. 351-356

    

  • Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

    María Dolores Esteban, Pablo Salvador Fernández Escámez, Alfredo Palop Gómez, Aranzazu Aznar Samper

    • Resumen

    págs. 357-364

    

  • Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems

    Soottawat Benjakul, Phanat Kittiphattanabawon, Fereidoon Shahidi, Sajid Maqsood

    • Resumen

    págs. 365-376

    

  • Light gazpachos contain higher phytochemical levels than conventional gazpachos

    Anna Vallverdú-Queralt, Alexander Medina-Remón, Ramón Estruch Riba, Rosa María Lamuela Raventós

    • Resumen

    págs. 377-385