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

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  Año 2013, Vol. 19, Número 6

  • Sensory characteristics of antioxidant extracts from Uruguayan native plants: Influence of deodorization by steam distillation

    Marcelo Miraballes, Adriana Gámbaro, Gastón Ares

    • Resumen

    págs. 485-492

    

  • High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

    Francisco José Delgado Martínez, Jonathan Delgado, José González Crespo, Ramón Cava López, María Rosario Ramírez Bernabé

    • Resumen

    págs. 493-501

    

  • Antimicrobial activity of essential oils from mediterranean aromatic plants against several foodborne and spoilage bacteria

    Nuno Silva, Sofia Alves, Alexandre Gonçalves Galvão, Joana S. Amaral, Patrícia Poeta

    • Resumen

    págs. 503-510

    

  • Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

    Yan Shen, Liezhou Zhong, Yujing Sun, Jianchu Chen, Donghong Liu, Xingqian Ye

    • Resumen

    págs. 511-521

    

  • Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines

    Hasan Şener, Hatice Kalkan

    • Resumen

    págs. 523-533

    

  • Statistical approach to study the interactive effects of process parameters for enhanced xylitol production by Candida tropicalis and its potential for the synthesis of xylitol monoesters

    Swati Misra, Shailendra Raghuwanshi, Rajendra Kumar Saxena

    • Resumen

    págs. 535-548

    

  • Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars

    H.A. Khouryieh, Fadi Aramouni

    • Resumen

    págs. 549-556

    

  • Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance

    Jing Xu, Qingshan Zhao, Yanyan Qu, Fei Ye

    • Resumen

    págs. 557-566

    

  • The effects of pre-harvest application of aminoethoxyvinylglycine on the bioactive compounds and fruit quality of ‘Fortune’ plum variety during cold storage

    Sedat Karaman, Burhan Öztürk, Huseyin Aksit, Tugce Erdogdu

    • Resumen

    págs. 567-576