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

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  Año 2017, Vol. 23, Número 4

  • Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

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

    • Resumen

    págs. 293-309

    

  • Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

    Numfon Rakkhumkaew

    • Resumen

    págs. 310-317

    

  • Study of the influence of storage conditions on the quality and migration levels of antimony in polyethylene terephthalate-bottled water

    Luis Payán, Mª Teresa Poyatos Genovés, Lucía Muñoz, María Dolores La Rubia García, Rafael Pacheco Reyes, Natividad Ramos Martos

    • Resumen

    págs. 318-327

    

  • Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets

    Hernán H. Tournour, Luís M. Cunha, L.M. Magalhães, Rui C. Lima, Marcela Alves Segundo

    • Resumen

    págs. 328-337

    

  • Effect of ohmic heating processing conditions on color stability of fungal pigments

    Diederich Aguilar Machado, Lourdes Morales Oyervides, Juan Carlos Contreras Esquivel, Cristóbal Noé Aguilar González, Alejandro Méndez Zavala, Javier Raso, Julio César Montañéz Saenz

    • Resumen

    págs. 338-348

    

  • Comparative studies on polyphenolic profile and antimicrobial activity of propolis samples selected from distinctive geographical areas of Hungary

    Szabolcs Molnár, Kata Mikuska, Katalin Patonay, Krisztina Sisa, H. G. Daood, Erzsébet Némedi, Attila Kiss

    • Resumen

    págs. 349-357

    

  • Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii

    Maxwell Mewa-Ngongang, H.W. du Plessis, Ucrecia F. Hutchinson, Lukhanyo Mekuto, Seteno Ntwampe

    • Resumen

    págs. 358-370

    

  • Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

    Juan Pablo Cecchini, María J. Spotti, Andrea M. Piagentini, Viviana G. Milt, Carlos R. Carrara

    • Resumen

    págs. 371-381