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

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  Año 2019, Vol. 25, Número 3

  • Water transport during bread baking: Impact of the baking temperature and the baking time

    Maria Micaela Ureta, Yves Diascorn, Mireille Cambert, Denis Flick, Viviana Olga Salvadori, Tiphaine Lucas

    • Resumen

    págs. 187-197

    

  • Effect of chitosan on physicochemical and rheological attributes of bread

    Gargi Ghoshal, Sapna Mehta

    • Resumen

    págs. 198-211

    

  • The effect of fermentation time on the volatile aromatic profile of tarhana dough

    Nilgün Özdemir, Ömer Simsek, Hasan Temiz, Ahmet Hilmi Çon

    • Resumen

    págs. 212-222

    

  • Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

    Przemyslaw Lukasz Kowalczewski, Maria Różańska, Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak

    • Resumen

    págs. 223-232

    

  • Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

    Parisa Rajaie Azarkhavarani, Esmaeil Ziaee, Seyed Mohammad Hashem Hosseini

    • Resumen

    págs. 233-242

    

  • The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

    Ainaz Alizadeh, Amin Seyedan Oskuyi, Sajed Amjadi

    • Resumen

    págs. 243-251

    

  • Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

    Karina Juhnevica-Radenkova, Vitalijs Radenkovs, Karlis Kundzins, Dalija Seglina

    • Resumen

    págs. 252-267