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

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  Año 2017, Vol. 23, Número 3

  • Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology

    Barjinder Pal Kaur, Pavuluri Srinivasa Rao

    • Resumen

    págs. 197-208

    

  • Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets

    C.M. Alfaia, Susana Claudia Gomes Alves, José M. Pestana, Marta Madeira, Olga Moreira, José Santos-Silva, Rui J. B. Bessa, Fidel Toldrá Vilardell, José AM Prates

    • Resumen

    págs. 209-221

    

  • Actinometric and biodosimetric evaluation of UV-C dose delivery in annular, Taylor–Coutte and coiled tube continuous systems

    Alexandra Müller, Marta Orlowska, Michael Knörr, Mario R. Stahl, Ralf Greiner, Tatiana Koutchma

    • Resumen

    págs. 222-234

    

  • Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

    Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić, Olivera Šimurina

    • Resumen

    págs. 235-244

    

  • Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

    Yanina Baracco, Laura T. Rodriguez Furlán, Mercedes E. Campderrós

    • Resumen

    págs. 245-253

    

  • Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

    Arturo A. Rincón, Verónica Pino Estévez, Maria R. Fresno, Ana Isabel Jiménez Abizanda, Juan H. Ayala Díaz, Ana M. Afonso, Sergio Álvarez Ríos

    • Resumen

    págs. 254-264

    

  • Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

    Alifdalino Sulaiman, Mohammed Farid, Filipa V.M. Silva

    • Resumen

    págs. 265-276

    

  • Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

    Carla María Blanco Lizarazo, Rubén Betancourt Cortés, Angélica Lombana, Katerine Carrillo Castro, Indira Sotelo

    • Resumen

    págs. 277-288