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

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  Año 2019, Vol. 25, Número 4

  • Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

    Lorena Zudaire Villanueva, Inmaculada Viñas Almenar, María Belén Iglesias, Lucía Plaza, Maribel Abadias, Ingrid Aguiló Aguayo

    • Resumen

    págs. 271-281

    

  • Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

    Ji-Lin Dong, Mei Yang, Rui-Ling Shen, Ya-Fei Zhai, Xiao Yu, Zhen Wang

    • Resumen

    págs. 282-294

    

  • Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

    Carlos Luz Mínguez, Raquel Torrijos, Juan M Quiles, Jordi Mañes Vinuesa, Giuseppe Meca

    • Resumen

    págs. 295-302

    

  • Potential of lactic acid bacteria from Pico cheese for starter culture development

    Sandra Câmara, Airidas Dapkevicius, Cristina Riquelme, Rui Bento Elias, C.C.G. Silva, Francisco Xavier Malcata, M.L.E. Dapkevicius

    • Resumen

    págs. 303-317

    

  • Evaluation of antioxidant and antibacterial capacity of green microalgae Scenedesmus subspicatus

    Danielli Matias de Macedo Dantas, Carlos Yure Barbosa De Oliveira, Romero Marcos Pedrosa Brandão Costa, Maria da Graças Carneiro-da-Cunha, Alfredo Olivera Gálvez, Ranilson de Souza Bezerra

    • Resumen

    págs. 318-326

    

  • Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

    Rocío Casquete Palencia, Susana C. Fonseca, Ricardo Pereira Pinto, Sónia M. Castro, Svetoslav D. Todorov, Paula Teixeira, Manuela Vaz Velho

    • Resumen

    págs. 327-336

    

  • New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

    Yaxin Sun, Jia Yao, Liang Zhang, Fang Chen, Yan Zhang

    • Resumen

    págs. 337-346

    

  • El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

    Radhia Benlacheheb, Samira Becila, Kahina Hafid, Miguel Ángel Sentandreu Vicente, Hiba-Ryma Boudechicha, Abdelghani Boudjellal

    • Resumen

    págs. 347-355