CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

• 

  Año 2020, Vol. 18, Número 1

  • Physical and moisture sorption thermodynamic properties of Sukkari date (Phoenix dactylifera L.) powder

    Bakri Hassan, Abdullateef T. Mustapha, Alhussein M. Al Awaadh, Khaled A. Ahmed

    • Resumen
    • Texto completo

    págs. 264-273

    

  • Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures

    Mihaela Cotârleţ, Aida Mihaela Vasile, Alexandra Gaspar Pintiliescu, Anca Oancea, Gabriela Bahrim

    • Resumen
    • Texto completo

    págs. 274-280

    

  • Microwave irradiation: impacts on physicochemical properties of red wine

    Yuan Jiang Feng, Wang Ting Ting, Chen Zhuo Yao, Wang Dan, Gong Ming Gui, Li Pei Yan

    • Resumen
    • Texto completo

    págs. 281-290

    

  • Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

    Fatma K. Dabaj, Ola Lasekan, Mohd Yazid Manap, Foo Hooi Ling

    • Resumen
    • Texto completo

    págs. 291-300

    

  • Expression and purification of recombinant Lactobacillus casei bacteriocin and analysis of its antibacterial activity

    Yu Wei, Ma Jiage, Chen Xiaoqian, Tan Ying, Chen Pin, Zhu Xumeng, Liu Libo

    • Resumen
    • Texto completo

    págs. 301-308

    

  • Development of a real-time LAMP assay for monofloral honey authentication using rape honey

    Wang Yongzhen, Zhang Meng, Wang Deguo, Zhang Yongqing, Jiao Xuexue, Liu Yanhong

    • Resumen
    • Texto completo

    págs. 309-314

    

  • The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

    Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbicka

    • Resumen
    • Texto completo

    págs. 315-327

    

  • Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy

    Chen Mingjie, Tong Chen, Qi Xingpu, Lu Daoli, Chen Bin

    • Resumen
    • Texto completo

    págs. 328-335

    

  • Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

    Hadi Munarko, Azis Boing Sitanggang, Feri Kusnandar, Slamet Budijanto

    • Resumen
    • Texto completo

    págs. 336-343

    

  • Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

    Xiong Guoyuan, Xia Luyang, Gao Xueqin, Zong Xinxiang, Qi Jun, Jia Jingmin

    • Resumen
    • Texto completo

    págs. 344-351

    

  • Effect of short-term controlled atmospheres on the postharvest quality and sensory shelf life of red raspberry (Rubus idaeus L.)

    Brianda Daniela González Orozco, Edmundo Mercado Silva, Eduardo Castaño-Tostado, María Estela Vázquez Barrios

    • Resumen
    • Texto completo

    págs. 352-358

    

  • Impact of blackberry juice on biochemical and histopathological profile in Wistar rats fed with a high-sucrose and high-colesterol diet

    Rosa Isela Guzmán Gerónimo, Mónica Herrera Sotero, Brenda Grijalva, Rosa María Oliart Ros, Enrique Meza Alvarado, Armando Jesús Martínez Chacón, Héctor Gabriel Acosta Mesa, Socorro Herrera Meza

    • Resumen
    • Texto completo

    págs. 359-366

    

  • Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine

    Wei Xiaofeng, Francoise Uwamahoro, Qi Minyang, Chen Qiuchong, Li Yumeng, Sun Xiangyu, Fang Yu Lin

    • Resumen
    • Texto completo

    págs. 367-374

    

  • DNA damage protection and antioxidant activities of peptides isolated from sour meat co-fermented by P. pentosaceus SWU73571 and L. curvatus LAB26

    Zhang Yulong, Hu Ping, Xie Yaoyao, Yang Ping, Zheng Shasha, Tian Ya, Li Juan, Feng Dandan

    • Resumen
    • Texto completo

    págs. 375-382

    

  • Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

    Giuseppe Maniaci, Marco Alabiso, Nicola Francesca, Cristina Giosuè, Antonino Di Grigoli, Onofrio Corona, Cinzia Cardamone, G. Graci, Baldassare Portolano, Adriana Bonanno

    • Resumen
    • Texto completo

    págs. 383-391

    

  • Influence of enzymatic hydrolysis conditions on biochemical and antioxidant properties of pacific thread herring (Ophistonema libertate) hydrolysates

    Jorge Manuel Sandoval Gallardo, Idalia Osuna, Emmanuel Martínez Montaño, Crisantema Hernández, Miguel Ángel Hurtado Oliva, Ángel Valdez Ortiz, Gissel Daniela Rios Herrera, Aarón Salazar, Jorge Saúl Ramírez Pérez

    • Resumen
    • Texto completo

    págs. 392-400

    

  • The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup

    Cai Xuran, Du Xianfeng, Zhu Guilan, Cai Zhihua, Cao Chuan

    • Resumen
    • Texto completo

    págs. 401-408

    

  • Preparation and structural characterization of peanut peptide–zinc chelate

    Li Chen, Bu Guanhao, Chen Fusheng, Li Tanghao

    • Resumen
    • Texto completo

    págs. 409-416

    

  • Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates

    Mazween Mohamad Mazlan, Rosnita A. Talib, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri, Mohd Zuhair Mohd Nor

    • Resumen
    • Texto completo

    págs. 417-426

    

  • Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

    Tao Chunsheng, Wang Kejian, Liu Xuejun, Gou Ertong

    • Resumen
    • Texto completo

    págs. 427-434

    

  • Antioxidant and anti-inflammatory activities of Platycodon grandiflorum seeds extract

    Kim Tae Yeong, Yoon Eseo, Lee Dabeen, Imm Jee Young

    • Resumen
    • Texto completo

    págs. 435-444

    

  • Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid

    K. H. El-Khawas, Bassam H. Mashat, Osama A. Attala, Gehan M. A. Kassem

    • Resumen
    • Texto completo

    págs. 445-450

    

  • Modori reaction in blue grenadier and Alaska pollock frozen surimi and myosin degradation behavior upon addition of protease inhibitors

    Koki Yamada, Masahiro Matsumiya, Hideto Fukushima

    • Resumen
    • Texto completo

    págs. 451-460

    

  • Effect of electrohydrodynamic atomization conditions on morphometric characteristics and mechanical resistance of chia mucilage-alginate particles

    Minerva Rentería Ortega, Mª de la Paz Salgado Cruz, Eduardo Morales Sánchez, Liliana Alamilla Beltrán, Reynold Ramón Farrera Rebollo, Mariana Valdespino León, Georgina Calderón-Domínguez

    • Resumen
    • Texto completo

    págs. 461-471

    

  • Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species

    Bartosz Kulczyński, Andrzej Sidor, Anna Gramza

    • Resumen
    • Texto completo

    págs. 472-484

    

  • Sensory and structural characterization of umami peptides derived from sunflower seed

    Bao Xiaolan, Ma Sarina, Fu Yanan, Wu Jiale, Zhang Meili

    • Resumen
    • Texto completo

    págs. 485-492

    

  • Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity

    Wu Pei Ting, Lau Yie Qie, Daia Fan Jhen, Lin Jia Ting, Kao Hung Yuan, Chau Chi Fai

    • Resumen
    • Texto completo

    págs. 493-499

    

  • Optimization of gel mixture formulation based on weighted value using response surface methodology

    Dai Jiajia, Ding Mengru, Chen Jian, Qi Jun, Zhu Fu, Li Zhang, Zhu Lei, Guodong Wang

    • Resumen
    • Texto completo

    págs. 500-507

    

  • Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties

    Alfredo Domínguez Niño, Ana María Lucho Gómez, Isaac Pilatowsky, Erick Cesar López Vidaña, Beatriz Castillo Téllez, Octavio García Valladares

    • Resumen
    • Texto completo

    págs. 508-517

    

  • Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine

    Liu Jiechao, Yang Wenbo, Lv Zhenzhen, Liu Hui, Zhang Chunling, Jiao Zhonggao

    • Resumen
    • Texto completo

    págs. 518-526