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

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  Año 2014, Vol. 20, Número 7

  • Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods

    Juana M. Carbonell Capella, Francisco José Barba Orellana, María José Esteve Mas, Ana María Frígola Cánoves

    • Resumen

    págs. 479-487

    

  • Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

    Aurora Pintor, Patricia Severiano Pérez, Alfonso Totosaus Sánchez

    • Resumen

    págs. 489-500

    

  • Extraction and quantification of SO2 content in wines using a hollow fiber contactor

    Andrea Plaza, Julio Romero, Wladimir Silva, Elizabeth Morales, Alejandra Torres, María J. Aguirre

    • Resumen

    págs. 501-510

    

  • Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

    Rodrigo Martínez Velasco, Teresa Sanz Díez, Sagrario Beltrán Calvo

    • Resumen

    págs. 511-526

    

  • Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

    Neelima Kaushik, Barjinder Pal Kaur, Pavuluri Srinivasa Rao

    • Resumen

    págs. 527-541

    

  • Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

    María Teresa Antequera Rojas, María Trinidad Pérez Palacios, Elena Rodas, María del Mar Rodríguez Jovita, Juan J. Córdoba

    • Resumen

    págs. 543-554