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

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  Año 2015, Vol. 21, Número 2

  • Characterization of multilayered and composite edible films from chitosan and beeswax

    Elena Velickova, Eleonora Winkelhausen, Slobodanka Kuzmanova, Margarida Moldão Martins, Vitor D. Alves

    • Resumen

    págs. 83-93

    

  • Combined effect of temperature and controlled atmosphere on storage and shelf-life of ‘Rocha’ pear treated with 1-methylcyclopropene

    Custódia Gago, Maria G. Miguel, Ana M. Cavaco, Domingos Almeida, Maria D. C. Antunes

    • Resumen

    págs. 94-103

    

  • Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef

    John Andrew Hudson, C. Billington, T. Wilson, Stephen L. W. On

    • Resumen

    págs. 104-109

    

  • Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

    Alicia Olivares, José L. Navarro Fabra, Mónica Flores

    • Resumen

    págs. 110-123

    

  • Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp

    Dongxiao Su, Mingwei Zhang, Zhencheng Wei, Xiaojun Tang, Ruifen Zhang, Lei Liu, Yuanyuan Deng

    • Resumen

    págs. 124-132

    

  • Eating quality and health-promoting properties of two sweet cherry (Prunus avium L.) cultivars stored in passive modified atmosphere

    Isabel Lara Ayala, Josep A. Camats, Eva Comabella Miró, Abel Ortiz Catalán

    • Resumen

    págs. 133-144

    

  • Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

    Neus Bernat, María Teresa Chafer, María Consuelo González Martínez, Julia Rodríguez García, Amparo Chiralt Boix

    • Resumen

    págs. 145-157