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

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  Año 2019, Vol. 25, Número 2

  • Olive leaf extracts for shelf life extension of salmon burgers

    Ibtihel Khemakhem, Ana García de Fuentes, María Jesús Lerma García, Mohamed Ayadi, Mohamed Bouaziz, José Manuel Barat Baviera

    • Resumen

    págs. 91-100

    

  • Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state

    Ana P . Quendera, António S Barreto, Teresa Semedo Lemsaddek

    • Resumen

    págs. 101-108

    

  • Efficacy of environmental friendly disinfectants against the major postharvest pathogens of stone fruits on plastic and wood surfaces

    Maria Bernat, Carla Casals Rosell, Neus Teixidó, Rosario Torres Sanchís, B.C. Carballo, Josep Usall Rodié

    • Resumen

    págs. 109-119

    

  • Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

    Samira Mokhtari, Seid Mahdi Jafari, Morteza Khomeiri

    • Resumen

    págs. 120-129

    

  • Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

    Jovana Petrović, Biljana Pajin, Ivana Lončarević, Vesna Tumbas Šaponjac, Ivana Nikolić, Đurđica Ačkar, Danica Zarić

    • Resumen

    págs. 130-140

    

  • Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

    Zuzana Matejčeková, Elena Dujmić, Denisa Liptáková

    • Resumen

    págs. 141-149

    

  • Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance

    Isabella de Bona Muñoz, Ariadna Rubio, Mónica Blanco Abellán, Mercè Raventós, Eduardo Hernández Yañez, Elane Schwinden Prudêncio

    • Resumen

    págs. 150-159

    

  • Effects of infrared radiation combined with heating on grape seeds and oil quality

    Ruipeng Fu, Zheng Xiao, Zhongli Pan, Hua Wang

    • Resumen

    págs. 160-170

    

  • Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)

    Xiu-xia Li, Pan Sun, Jing-Ze Jia, Lu-Yun Cai, Jian-rong Li, Yan-Fang Lv

    • Resumen

    págs. 171-181