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

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  Año 2018, Vol. 24, Número 7

  • Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

    Ingrid Paniagua Martínez, Antoni Mulet Pons, Miguel Ángel García Alvarado, José Javier Benedito Fort

    • Resumen

    págs. 547-554

    

  • Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour

    Manuel Félix Angel, Nadia Isurralde, Alberto Romero García, Antonio Guerrero Conejo

    • Resumen

    págs. 555-563

    

  • Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

    Shalini Mishra, Hari Niwas Mishra

    • Resumen

    págs. 564-575

    

  • Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

    Ahmet Oktay Küçüközet, Mustafa Kemal Uslu

    • Resumen

    págs. 576-584

    

  • Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

    F. Kermiche, Lila Boulekbache-Makhlouf, Manuel Félix Angel, Lila Harkat-Madouri, Hocine Remini, Khodir Madani, Alberto Romero García

    • Resumen

    págs. 585-597

    

  • Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase

    Lei Wang, Daming Fan, Lulu Fu, Xidong Jiao, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang

    • Resumen

    págs. 598-606

    

  • Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

    Soulef Benkadri, Ana Salvador, Mohammed N. Zidoune, Teresa Sanz

    • Resumen

    págs. 607-616

    

  • Development of a marmalade for patients with type 2 diabetes: Sensory characteristics and acceptability

    Nataliya V. Zhilinskaya, Varuzhan A. Sarkisyan, Valentina M. Vorobieva, Irina S. Vorobieva, Alla A. Kochetkova, Elena A. Smirnova, Irina V. Glazkova

    • Resumen

    págs. 617-626

    

  • Effect of premilling treatments on wheat gluten extraction and noodle quality

    Ravinder Kaushik, Prince Chawla, Naveen Kumar, Sandeep Janghu, Amit Lohan

    • Resumen

    págs. 627-636