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

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  Año 2014, Vol. 20, Número 3

  • Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals

    Vito Michele Paradiso, Francesco Caponio, Carmine Summo, Tommaso Gomes

    • Resumen

    págs. 161-170

    

  • Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

    Neelam Gulia, B. S. Khatkar

    • Resumen

    págs. 171-182

    

  • Influence of fruit maturity in the susceptibility of Navelina oranges to develop postharvest non-chilling peel pitting

    Fernando Alférez, Lorenzo Zacarías

    • Resumen

    págs. 183-191

    

  • Ohmic pre-drying of tomato paste

    Adel Hosainpour, Hosain Darvishi, Farzad Nargesi, Ali Fadavi

    • Resumen

    págs. 193-204

    

  • Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

    Ivan Salmerón, Raquel Rozada, Keith Thomas, Enrique Ortega Rivas, Severino S. Pandiella

    • Resumen

    págs. 205-213

    

  • Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood

    Annika Boulaaba, Nathalie Egen, Günter Klein

    • Resumen

    págs. 215-225

    

  • Quality of tomato slices disinfected with ozonated water

    Encarnación Aguayo Giménez, Víctor Escalona, Ana Cecilia Silveira, Francisco Artés Hernández

    • Resumen

    págs. 227-235