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

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  Año 2018, Vol. 24, Número 5

  • Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique

    Jenifer Santos García, Nuria Calero Romero, José Muñoz García, Maria Teresa Cidade

    • Resumen

    págs. 373-381

    

  • Intensification of the convective drying process of Salvia officinalis: Modeling and optimization

    Monia Jebri, José Tarrazó, José Bon Corbín, Hélène Desmorieux, Mehrez Romdhane

    • Resumen

    págs. 382-393

    

  • Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

    D. Dolea, Arantxa Rizo Párraga, Ana Fuentes López, José Manuel Barat Baviera

    • Resumen

    págs. 394-403

    

  • Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures

    Ai Mun Cheong, Chin P. Tan, Kar Lin Nyam

    • Resumen

    págs. 404-413

    

  • Properties of microparticles from a whey protein isolate/alginate emulsion gel

    Alicia M. Leon, Wenceslao T. Medina, Dong J. Park, Josè M. Aguilera

    • Resumen

    págs. 414-423

    

  • Application of bacteriophages for the inactivation of Salmonella spp. in biofilms

    Mohammad Sadekuzzaman, M. Furkanur Rahaman Mizan, Sungdae Yang, Hyung-suk Kim, Sang-Do Ha

    • Resumen

    págs. 424-433

    

  • Total quality index of ultrasound-treated blueberry and cranberry juices and nectars

    Anet Režek Jambrak, Marina Šimunek, Ilija Djekic

    • Resumen

    págs. 434-446

    

  • Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

    Poonam Singha, Kasiviswanathan Muthukumarappan

    • Resumen

    págs. 447-462