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

• 

  Año 2019, Vol. 25, Número 5

  • Optimization of the production of double-shell microparticles containing fish oil

    Ana Lúcia Fadini, Izabela Dutra Alvim, Katyri Bezerra de Freitas Paganotti, Lidiane Bataglia da Silva, Marise Bonifácio Queiroz, Ana Maria Rauen, Rodney Alexandre Ferreira Rodrigues

    • Resumen

    págs. 359-369

    

  • Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

    Neidy M. Sierra, Alexandra Londoño, Aníbal Herrera Arévalo, Diego A. Castellanos, José Miguel Gómez Moreno

    • Resumen

    págs. 370-384

    

  • Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities

    Daniel Vázquez Sánchez, Juliana Antunes Galvão, Marina Rodrigues Mazine, Eduardo Micotti da Gloria, Thais Maria Ferreira de Souza Vieira

    • Resumen

    págs. 385-393

    

  • The effect of high-power ultrasound on the quality of carrot juice

    Liyi Chen, Xiufang Bi, Dandan Guo, Yage Xing, Zhenming Che

    • Resumen

    págs. 394-403

    

  • Preparation of maltodextrin stabilized α-tocopherol nanoemulsions using solvent-displacement technique

    Mitra Firoozy, Navideh Anarjan

    • Resumen

    págs. 404-413

    

  • Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

    M. Ramírez, MJ Tenorio, Cristian Ramirez, Aldonza Jaques, H. Nuñez, Ricardo Simpson, O. Vega

    • Resumen

    págs. 414-428

    

  • The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

    M. Karpinska Tymoszczyk, Anna Draszanowska

    • Resumen

    págs. 429-439

    

  • Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar

    Hammad S. Asim, Israa Elnemr, Ipek Goktepe, Hao Feng, Hee K. Park, Sheikha Alzeyara, Mohammad AlHajri, Mosbah M. Kushad

    • Resumen

    págs. 440-448