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

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  Año 2014, Vol. 20, Número 8

  • Washing of cut persimmon with thyme or lemon essential oils

    Celia Almela Camañas, María Luisa Castelló Gómez, José Tarrazó, María Dolores Ortolá

    • Resumen

    págs. 557-565

    

  • Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes

    Silian He, Fanghua Wang, Zhengxiang Ning, Bo Yang, Yonghua Wang

    • Resumen

    págs. 567-578

    

  • Effect of roasting on rheological and functional properties of sorghum flour

    Veena Ranganathan, Indira Tyakal Nunjundiah, Sila Bhattacharya

    • Resumen

    págs. 579-589

    

  • Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages

    Geevika J Ganegama Arachchi, Cristina D. Cruz, Beatrice M. Dias-Wanigasekera, Lynn McIntyre, Craig Billington, J. Andrew Hudson, Steve H. Flint, Anthony N. Mutukumira

    • Resumen

    págs. 591-603

    

  • Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage

    Rosa Masegosa, Johathan Delgado Adámez, Rebeca Contador Troca, Francisco Sánchez-Íñiguez, María Rosario Ramírez Bernabé

    • Resumen

    págs. 605-615

    

  • Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

    Ekasit Onsaard, Jinsujee Putthanimon, Jittra Singthong, P. Thammarutwasik

    • Resumen

    págs. 617-628

    

  • Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: Purification and characterization

    Ana María Estévez, Fernando Figuerola, Enrique Bernuy, Carmen Sáenz

    • Resumen

    págs. 629-635