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

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  Año 2018, Vol. 24, Número 8

  • Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin

    Luyun Cai, Linyu Nian, Ailing Cao, Wenjing Lu, Jing Wang, Yanbo Wang, Jianrong Li

    • Resumen

    págs. 639-650

    

  • Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis)

    Abakoura Barka, Amal B. Amira, Frédéric Francis, Christophe Blecker

    • Resumen

    págs. 651-663

    

  • Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating

    P. Poojitha, K.A. Athmaselvi

    • Resumen

    págs. 664-672

    

  • Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)

    Jingwang Chen, Taihua Mu

    • Resumen

    págs. 673-687

    

  • Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

    Shafrina Azlin-Hasim, Malco C. Cruz Romero, Michael A. Morris, Enda Cummins, Joseph P. Kerry

    • Resumen

    págs. 688-698

    

  • Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products

    NT Grabowski, Jonathan Franco Olivas, Diana Galván Lozano, Corinna Kehrenberg, Delia González Aguilar

    • Resumen

    págs. 699-704

    

  • Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils

    Andrea E. Restrepo, José D. Rojas, Omar R. Garcia, Leidy T. Sánchez, Magda Ivonne Pinzón Fandiño, Cristian C Villa

    • Resumen

    págs. 705-712

    

  • Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance

    Juan Arturo Ragazzo Sánchez, Q. Gutiérrez Sánchez, José A Ramírez-de León, R.I. Ortiz Basurto, M. Calderón Santoyo

    • Resumen

    págs. 713-723