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

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  Año 2016, Vol. 22, Número 7

  • Protective effect of cyclodextrins on the quality parameters of roast preserved pepper

    Ana Serrano Martínez, María Isabel Fortea, Carmen Lucas Abellán, Santiago López Miranda, M. T. Mercader, Estrella Núñez Delicado, J.A. Gómez Gabaldón

    • Resumen

    págs. 565-573

    

  • Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents

    Elena Sanchís Soler, Milagros Mateos, María Bernardita Pérez Gago

    • Resumen

    págs. 574-586

    

  • Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces

    Meltem Yesilcimen Akbas, Seyda Cag

    • Resumen

    págs. 587-597

    

  • The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains

    Liang Wang, Hao Zhang, Keying Liu, Aizhen Guo, Xianghui Qi, Meihong Cai

    • Resumen

    págs. 598-608

    

  • Rheological properties of lactose-free dairy desserts

    Serpil Sahin, Haluk Hamamci, Sultan Garayev

    • Resumen

    págs. 609-620

    

  • Techno-functional and nutritional performance of commercial breads available in Europe

    Paola Conte, Costantino Fadda, Antonio Piga, Concepción Collar

    • Resumen

    págs. 621-633

    

  • Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying

    Nahid Aghilinategh, Shahin Rafiee, Soleiman Hosseinpour, Mahmoud Omid, Seyed Saeid Mohtasebi

    • Resumen

    págs. 634-646

    

  • Property and structure changes of myofibril protein in pork treated by high pressure combined with heat

    Yechuan Huang, Liping Guo, Shuangli Xiong, Anlin Li

    • Resumen

    págs. 647-662