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

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  Año 2016, Vol. 22, Número 4

  • Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic

    Nesrine Mahfoudhi, Mariarenata Sessa, Giovanna Ferrari, Salem Hamdi, Francesco Donsi

    • Resumen

    págs. 277-287

    

  • A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices

    Sangeeta Saikia, Nikhil Mahnot, Charu Mahanta

    • Resumen

    págs. 288-301

    

  • Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

    Xiu-xia Li, Xin Tian, Jian-rong Li

    págs. 302-312

    

  • Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

    Natalia Ulbin-Figlewicz, A. Jarmoluk

    • Resumen

    págs. 313-324

    

  • Rheology of sheared gels based on low acyl-gellan gum

    María Carmen García González, María Carmen Alfaro Rodríguez, José Muñoz García

    • Resumen

    págs. 325-332

    

  • Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

    Micaela Albarracín, Pau Talens Oliag, Nuria Martínez Navarrete, Rolando Gonzalez, Silvina Rosa Drago

    • Resumen

    págs. 333-342

    

  • Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince

    Demet Kocatepe, Hülya Turan, Can Okan Altan, Irfan Keskin, Asuman Ceylan

    • Resumen

    págs. 343-352

    

  • Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce

    Gülçin Özcan, Nukhet N. Demirel Zorba

    • Resumen

    págs. 353-362