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

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  Año 2016, Vol. 22, Número 5

  • New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies

    Ruhan Aşkın Uzel

    • Resumen

    págs. 365-376

    

  • Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses: Relationships with physicochemical parameters

    Cécile Bord, Delphine Guerinon, Annick Lebecque

    • Resumen

    págs. 377-388

    

  • Inactivation of spoiling microorganisms in apple juice by a combination of essential oils’ constituents and physical treatments

    Beatríz Chueca, Nayeli Ramírez, S. Arvizu Medrano, Diego García Gonzalo, Rafael Pagán Tomás

    • Resumen

    págs. 389-398

    

  • Efficacy of 1-methylcyclopropene on the mitigation of storage disorders of “Rocha” pear under normal refrigerated and controlled atmospheres

    Domingos Almeida, Rita C. B. Carvalho, Eve Dupille

    • Resumen

    págs. 399-409

    

  • Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

    Ismail Sait Dogan, Onder Yildiz, Raciye Meral

    • Resumen

    págs. 410-419

    

  • Physicochemical properties of cookies enriched with xylooligosaccharides

    P. Ayyappan, A. Abirami, N.A. Anbuvahini, P.S. Tamil Kumaran, M. Naresh, D. Malathi, Usha Antony

    • Resumen

    págs. 420-428

    

  • Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine

    Natalia Falagán, Francisco Artés Calero, Encarnación Aguayo Giménez

    • Resumen

    págs. 429-439

    

  • Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review

    Zhaohui Xue, Jiaomei Li, Wancong Yu, Xiaotong Lu, Xiaohong Kou

    • Resumen

    págs. 440-458