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

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  Año 2017, Vol. 23, Número 7

  • Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

    Lígia MR Santos, Fabiano A. Oliveira, Elisa Helena da Rocha Ferreira, Amauri Rosenthal

    • Resumen

    págs. 561-581

    

  • Incorporating Zataria multiflora Boiss. essential oil and sodium bentonite nano-clay open a new perspective to use zein films as bioactive packaging materials

    Mahboobeh Kashiri, Yahya Maghsoudlou, Morteza Khomeiri

    • Resumen

    págs. 582-596

    

  • Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

    Jovana Petrović, Dušan Rakić, Aleksandar Fišteš, Biljana Pajin, Ivana Lončarević, Vladimir Tomovic, Danica Zarić

    • Resumen

    págs. 597-607

    

  • Thermosonication and optimization of stingless bee honey processing

    KY Chong, N. L. Chin, Yus Aniza Yusof

    • Resumen

    págs. 608-622

    

  • Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

    Concepción Collar

    • Resumen

    págs. 623-636

    

  • Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

    Chiranjit Bhattacharjee, Vinod K. Saxena, Suman Dutta

    • Resumen

    págs. 637-645