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

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  Año 2018, Vol. 16, Número 1

  • Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

    Paola Delgado, Sancho José Bañón Arias

    • Resumen
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    págs. 1-10

    

  • Purification and identification of an antioxidant peptide from Pinctada fucata muscle

    Yanyan Wu, Jing Wang, Laihao Li, Xianqing Yang, Jinxu Wang, Xiao Hu

    • Resumen
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    págs. 11-19

    

  • Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

    Xinhong Liang, Junjian Ran, Junliang Sun, Tianlin Wang, Zhonggao Jiao, Hongju He, Mingming Zhu

    • Resumen
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    págs. 20-26

    

  • Physicochemical characterization of unique unifloral honey: Euphorbia resinifera

    A. Moujanni, L. Partida, A. K. Essamadi, Dolores Hernanz Vila, Francisco Jose Heredia Mira, Anass Terrab Benjelloun

    • Resumen
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    págs. 27-35

    

  • Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains

    Martha Montserrat Castorena Alba, Jesús Alberto Vázquez Rodríguez, Manuel López-Cabanillas Lomelí, Blanca Edelia González Martínez

    • Resumen
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    págs. 36-41

    

  • Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters

    Nan-Nan Zhi, Kai Zong, Kiran Thakur, Jie Qu, Jun-Jun Shi, Jie-Lin Yang, Jian Yao, Zhao-Jun Wei

    • Resumen
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    págs. 42-49

    

  • Purification and characterization of macrolactins and amicoumacins from Bacillus licheniformis BFP011: a new source of food antimicrobial substances

    Nida Arbsuwan, Wisarut Payoungkiattikun, Pisan Sirithorn, Sakda Daduang, Nisachon Jangpromma, Apisak Dhiravisit, Young Tae Hahm, Lorenz Kurt Neubert, Sompong Klaynongsruang

    • Resumen
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    págs. 50-60

    

  • Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

    M. Z. Saavedra Leos, César Leyva Porras, Claudia Álvarez Salas, Francisco Longoria Rodríguez, Ana L. López Pablos, Raúl González García, José Trinidad Pérez Urizar

    • Resumen
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    págs. 61-69

    

  • Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)

    Ola Lasekan

    • Resumen
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    págs. 70-75

    

  • Antimicrobial susceptibility and presence of resistance & enterotoxins/enterotoxin-likes genes in Staphylococcus aureus from food

    Yisalan Ma, Yanying Zhao, Junni Tang, Cheng Tang, Juan Chen, Ji Liu

    • Resumen
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    págs. 76-84

    

  • Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

    Sabrina Sauthier Monteiro, Gabriela Karnopp, Nelize Michelon, Aline Cristina Nascimento Ramos Arantes, Magda Aita Monego, Djenifer Kirch Kipper, Marcela Bromberger Soquetta, Roger Wagner, Claudia Severo da Rosa

    • Resumen
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    págs. 85-95

    

  • Compositional and free radical scavenging properties of Zea mays female inflorescences (maize silks) from Mexican maize landraces

    María L. Mendoza López, Carla S. Alvarado Díaz, Samuel B. Pérez Vega, Martha Yarely Leal Ramos, Néstor Gutiérrez Méndez

    • Resumen
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    págs. 96-104

    

  • Ultrasonic-assisted extraction and antioxidant capacities of flavonoids from Camellia fascicularis leaves

    Yun Liu, Xulu Luo, Zengquan Lan, Junrong Tang, Ping Zhao, Huan Kan

    • Resumen
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    págs. 105-112

    

  • Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

    Wenhua Miao, Shaimaa Hatab, Yiwei Gu, Lufeng Wang, Xiaoyun Xu, Siyi Pan

    • Resumen
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    págs. 113-121

    

  • Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

    Ana Claudia Berenhauser, Douglas Soares, Norton Komora, Juliano De Dea Lindner, Elane Schwinden Prudêncio, J. Vladimir Oliveira, Jane Mara Block

    • Resumen
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    págs. 122-126

    

  • Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

    Cinthia Muñoz López, Galo R. Urrea García, Maribel Jiménez Fernandez, Guadalupe del C. Rodríguez Jiménes, Guadalupe Luna Solano

    • Resumen
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    págs. 127-134

    

  • Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste

    Hyeon Woo Park, Won Byong Yoon

    • Resumen
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    págs. 135-145

    

  • The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

    Eitty Maticorena, Claudio Alarcón, Elizabeth Troncoso, Rommy N. Zúñiga

    • Resumen
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    págs. 146-155

    

  • Monitoring of fungal biomass changed by Rhizopus oryzae in relation to amino acid and essential fatty acids profile in soybean meal, wheat and rice

    Taiana Denardi-Souz, Kelly Cristina Massarolo, Sabina M Tralamazza, Eliana Badiale Furlong

    • Resumen
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    págs. 156-164

    

  • Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size

    Hwabin Jung, Seong jun Cho, Cheol ho Pan, Won Byong Yoon

    • Resumen
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    págs. 165-171

    

  • Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

    Xóchitl Ariadna Ruiz Armenta, José J. Zazueta Morales, Ernesto Aguilar Palazuelos, C.I. Delgado Nieblas, Agustin López Diaz, Irma Leticia Camacho Hernández, Roberto Gutiérrez Dorado, Fernando Martínez-Bustos

    • Resumen
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    págs. 172-180

    

  • Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

    Pei Fei, Chen Lifu, Yang Wenjian, Zhao Liyan, Fang Yong, Ma Ning, Hu Qiuhui

    • Resumen
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    págs. 181-189

    

  • Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies

    You Tian, Lijun Sun, Nisar Tanzeela, Di Liang, Xiaoju Gou, Yurong Guo

    • Resumen
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    págs. 190-198

    

  • Physicochemical and microbiological characteristics of diverse Spanish cured meat products

    Rosa Ana Menéndez García, Eugenia Rendueles Álvarez, José Javier Sanz Gómez, Jesús Ángel Santos Buelga, María del Camino García Fernández

    • Resumen
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    págs. 199-204

    

  • Evaluation of oxygen absorber system effectiveness in butter containers

    Pablo Otero Pazos, Raquel Sendón García, Ismael Martínez Lede, G. Aurrekoetxea, Inmaculada Angulo, Ana I. Rodríguez Bernaldo de Quirós

    • Resumen
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    págs. 205-212

    

  • Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

    Nazmi Izli, Gokcen Izli, Onur Taskin

    • Resumen
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    págs. 213-221

    

  • Nutritional and bioactive compounds in dried tomato processing waste

    Violeta Nour, Tatiana D. Panaite, Mariana Ropota, Raluca Turcu, Ion Trandafir, Alexandru R. Corbu

    • Resumen
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    págs. 222-229

    

  • Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

    Ajibola B. Oyedeji, John Mellem, Oluwatosin A. Ijabadeniyi

    • Resumen
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    págs. 230-237

    

  • Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

    Qiang Zhang, Caie Wu, Gongjian Fan, Tingting Li, Yujun Sun

    • Resumen
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    págs. 238-246

    

  • The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

    Ondwela Kwinda, Oluwatoyin O. Onipe, Afam I. O. Jideani

    • Resumen
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    págs. 247-254