CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

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  Año 2017, Vol. 15, Número 4

  • Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

    Erik G. Tovar-Pérez, Lucia Guerrero-Becerra, Eugenia Lugo-Cervantes

    • Resumen
    • Texto completo

    págs. 489-496

    

  • Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds

    José Armando Ulloa, Mayte Carolina Villalobos Barbosa, Juan Alberto Resendiz Vázquez, Petra Rosas Ulloa, José Carmen Ramírez Ramírez, Yessica Silva Carrillo, Liborio González Torres

    • Resumen
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    págs. 497-507

    

  • Purification and structural identification of glutelin peptides derived from oats

    Sarina Ma, Meili Zhang, Trust Beta, Tungalag Dong, Xiaolan Bao, Ziqin Li

    • Resumen
    • Texto completo

    págs. 508-515

    

  • Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.)

    Fabiola A. Guzmán-Ortiz, Eduardo San Martín Martínez, María E. Valverde, Yolanda Rodríguez-Aza, José De Jesús Berrios, Rosalva Mora Escobedo

    • Resumen
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    págs. 516-524

    

  • Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

    Ellen Cristina Souza, Pamela Oliveira de Souza de Azevedo, José Manuel Domínguez González, Attilio Converti, Ricardo Pinheiro de Souza Oliveira

    • Resumen
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    págs. 525-530

    

  • Rapid determination and quantitation of compositional carbohydrates to identify honey by capillary zone electrophoresis

    Yalong Li, Yuanyuan Hu, Tong Wang, Xingbin Yang, Yan Zhao

    • Resumen
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    págs. 531-537

    

  • Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour

    Esther Pérez-Carrillo, Ana González-Fernández, Sylvia M.A. Morales-Garza, Elvira E. Treviño-Garza, Sara Guajardo-Flores, Sergio Othón Serna Saldívar, Diana Sánchez-Hernández

    • Resumen
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    págs. 538-543

    

  • Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

    Rita Rakowska, Anna Sadowska, Bożena Waszkiewicz-Robak, Justyna Batogowska

    • Resumen
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    págs. 544-552

    

  • The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

    Simona Ioana Vicaş, Livia Bandici, Alin Cristian Teuşdea, Valer Turcin, Dorin Popa, Gheorghe Emil Bandici

    • Resumen
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    págs. 553-562

    

  • The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries

    Anna Onopiuk, Andrzej Półtorak, Małgorzata Moczkowska, Arkadiusz Szpicer, Agnieszka Wierzbicka

    • Resumen
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    págs. 563-573

    

  • Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

    Li Yuan, Yan-ai Liu, Jing Ge, Xue-ping Feng, Ruichang Gao

    • Resumen
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    págs. 574-581

    

  • Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

    Qiang Wang, Hongbin Wu, Yuejie Xie, Haijun Chang, Xue Li, Chengjiang Liu, Zhengwei Xiong

    • Resumen
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    págs. 582-591

    

  • Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

    Luis M. Anaya Esparza, María D. Méndez-Robles, Sonia G. Sáyago-Ayerdi, María de Lourdes García Magaña, Marco V. Ramírez-Mares, Jorge A. Sánchez Burgos, Efigenia Montalvo González

    • Resumen
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    págs. 592-600

    

  • Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

    Katarzyna Neffe Skocińska, Barbara Sionek, Iwona Ścibisz, Danuta Kołożyn Krajewska

    • Resumen
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    págs. 601-607

    

  • Enzyme kinetics modelling approach to evaluate the impact of high CO2 and super-atmospheric O2 concentrations on respiration rate of pomegranate arils

    Zinash A. Belay, O.J. Caleb, Umezuruike Linus Opara

    • Resumen
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    págs. 608-616

    

  • Effect of pH, temperature and incubation time on cordycepin production from Cordyceps militaris using solid-state fermentation on various substrates

    Mohd Adnan, Syed Amir Ashraf, Saif Khan, Eyad Alshammari, Amir Mahgoub Awadelkareem

    • Resumen
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    págs. 617-621

    

  • Effects of pomegranate seed flour on dough rheology and bread quality

    Hülya Gül, Hicran Şen

    • Resumen
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    págs. 622-628

    

  • Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

    Dorota Gumul, Anna Korus, Rafal Ziobro, Luboš Harangozo, Marián Tokár

    • Resumen
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    págs. 629-638

    

  • Fatty acid profile of commercial Camembert- and Brie-type cheeses available on the Polish market

    Agata Adamska, Ewa Rasińska, Jaroslawa Rutkowska, Agata Antoniewska

    • Resumen
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    págs. 639-645

    

  • Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

    Beom-Gyun Jeong, Jiyeon Chun, Jiyoung Jung, Md. Atiqual Islam, Farhana Sharmin, Venus Quines, Induck Choi, Sung-Gil Choi

    • Resumen
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    págs. 646-650