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

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  Año 2015, Vol. 21, Número 3

  • Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil

    Jin-Kui Ma, Han Zhang, Tomohiro Tsuchiya, Yoshinobu Akiyama, Jie-Yu Chen

    • Resumen

    págs. 163-174

    

  • Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon

    Y. Shi, B.L. Wang, D.J. Shui, L.L. Cao, C. Wang, T. Yang, X.Y. Wang, H.X. Ye

    • Resumen

    págs. 175-187

    

  • Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

    Emily Frederick Trappey, H.A. Khouryieh, Fadi Aramouni, Thomas Herald

    • Resumen

    págs. 188-202

    

  • Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

    Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez Martín, Susana Seseña Prieto, María de los Llanos Palop Herreros

    • Resumen

    págs. 203-212

    

  • Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase

    Gülçin Altindag, M. Certel, Fundagül Erem, Ülgen Ilknur Konak

    • Resumen

    págs. 213-220

    

  • Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin

    Cristina Peña Rodríguez, Josefa F. Martucci, Laura M. Neira, Aitor Arbelaiz Garmendia, Arantxa Eceiza Mendiguren, Roxana A. Ruseckaite

    • Resumen

    págs. 221-231

    

  • Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice

    Vicknesha Santhirasegaram, Zuliana Razali, Chandran Somasundram

    • Resumen

    págs. 232-241