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

• 

  Año 2021, Vol. 19, Número 1

  • Purification and biochemical characterization of an alkaline feruloyl esterase from Penicillium sumatrense NCH-S2 using rice bran as substrate

    Li Jia Shiun, Lau Yie Qie, Sun Tzu Ying, Chen Chin Shuh

    • Resumen
    • Texto completo

    págs. 1-10

    

  • Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity

    Mohammed A. Alsanad, Youssef N. Sassine, Zeina El Sebaaly, Sami Abou Fayssal

    • Resumen
    • Texto completo

    págs. 11-20

    

  • Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch

    Ji Hongfang, Yang Ping, Lingwen Zhang, Wang Xuefei, Lib Xinxin, Ma Hanjun, Chen Fusheng

    • Resumen
    • Texto completo

    págs. 21-32

    

  • The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

    Yang Shuibing, Hu Yaqin, Takak Koichi, Yuan Chunhong, Yu Haixia

    • Resumen
    • Texto completo

    págs. 33-39

    

  • Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems

    Kim Sun Hyung, Lee Seok Eui, Lee Ki Teak, Hong Soon Taek

    • Resumen
    • Texto completo

    págs. 40-48

    

  • Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

    Alan A. Ruiz Hernández, J.L. Cárdenas López, Mario Onofre Cortez-Rocha, Gustavo A. González Aguilar, R.M. Robles Sánchez

    • Resumen
    • Texto completo

    págs. 49-55

    

  • Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

    Ma Sarina, Zhang Meili, Shi Yanbin, Wang Hongli, Chu Huan

    • Resumen
    • Texto completo

    págs. 56-62

    

  • Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot

    Marta Herlina, Cahyana Yana, Djali Mohamad

    • Resumen
    • Texto completo

    págs. 63-71

    

  • Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628

    Ma Jiage, Xu Cong, Liu Fei, Hou Juncai, Shao Hong, Yu Wei

    • Resumen
    • Texto completo

    págs. 72-80

    

  • Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

    Miriam Torres Moreno, Maria Amparo Tárrega, Consol Blanch

    • Resumen
    • Texto completo

    págs. 81-95

    

  • Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

    F. Sciacca, M. Palumbo, Antonella Pagliaro, Vita Di Stefano, Salvatore Scandurra, N. Virzì, Maria Grazia Melilli

    • Resumen
    • Texto completo

    págs. 96-104

    

  • UV-Shielding films of bacterial cellulose with glycerol and chitosan.: Part 1: equilibrium moisture content and mechanical properties

    Manuel Vázquez Vázquez, Gonzalo Velazquez, Patricia Cazón Díaz

    • Resumen
    • Texto completo

    págs. 105-114

    

  • UV-Shielding films of bacterial cellulose with glycerol and chitosan.: Part 2: Structure, water vapor permeability, spectral and thermal properties

    Manuel Vázquez Vázquez, Gonzalo Velazquez, Patricia Cazón Díaz

    • Resumen
    • Texto completo

    págs. 115-126

    

  • β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation

    Ștefania Adelina Milea, Iuliana Aprodu, Elena Enache, Vasilica Barbu, Gabriela Rapeanu, Gabriela Bahrim, Nicoleta Stanciuc

    • Resumen
    • Texto completo

    págs. 127-136

    

  • Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour

    Chen Cen, Han Yanli, Li Shuyan, Wang Rongrong, Tao Zheng

    • Resumen
    • Texto completo

    págs. 137-145

    

  • Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange

    Jiang Kangkang, Zhao Yunlin, Jiang Cheng, Xu Zhenggang, Peng Jiao, Duan Choucang, Yang Guiyan

    • Resumen
    • Texto completo

    págs. 146-151

    

  • Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants

    Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Agnieszka Wierzbicka, Andrzej Półtorak

    • Resumen
    • Texto completo

    págs. 152-162

    

  • Comparative analysis of flavor differences of six Chinese commercial smoked chicken

    Yanga Cong, Zhao Zhinan, Zou Yufeng, Maa Shuangyu, Qi Jun, Dengyong Liu

    • Resumen
    • Texto completo

    págs. 163-173

    

  • Influence of pH on color variation and stability of cyanidin and cyanidin 3-O-β-glucopyranoside in aqueous solution

    Violeta Rakić, Natasa Poklar

    • Resumen
    • Texto completo

    págs. 174-182

    

  • Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis

    Daniel Cozzolino, Anh Phan, Michael Netzel, Heather Smyth, Yasmina Sultanbawa

    • Resumen
    • Texto completo

    págs. 183-189

    

  • Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage

    Ibrahim A. Almusallam, Isam A. Mohamed Ahmed, Ali Saleh, Fahad Al Juhaimi, Kashif Ghafoor, Salah Al Maiman, Elfadil E. Babiker

    • Resumen
    • Texto completo

    págs. 190-197

    

  • Eating out preferences among young adults in Poland and Greece

    J. Trafialek, Eleftherios H. Drosinos, Periklis Tzamalis, Iwona Kowalczuk, Katarzyna Jakubowska Gawlik, Wojciech Kolanowski

    • Resumen
    • Texto completo

    págs. 198-207

    

  • The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil

    Zhenggang Xu, Zhiru Cao, Haoran Yao, Chaoyang Li, Zhao Yunlin, Deyi Yuan, Guiyan Yang

    • Resumen
    • Texto completo

    págs. 208-211

    

  • Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)

    Mehmet Zülfü Çoban

    • Resumen
    • Texto completo

    págs. 212-219

    

  • Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

    Olga Lucía Torres Vargas, Mariana Lema González, Yessica Viviana Galeano Loaiza

    • Resumen
    • Texto completo

    págs. 220-227

    

  • Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo

    Zhang Yulong, Chen Xueying, Hu Ping, Liao Qianwei, Luo Yong, Li Juan, Feng Dandan, Zhang Jun, Wu Zhaoqing, Xu Haoxiang

    • Resumen
    • Texto completo

    págs. 228-237

    

  • Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome

    Catalina Marín Echeverri, Manuela Piedrahita Blandón, Yeisson Galvis Pérez, Christopher N. Blesso, María Luz Fernández, Vitelbina Nuñez, Jacqueline Barona Acevedo

    • Resumen
    • Texto completo

    págs. 238-246

    

  • Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods

    Wang Ling, Wu Qin, Zhao Jiayuan, Lan Xuyue, Yao Kai, Jia Dongying

    • Resumen
    • Texto completo

    págs. 247-256

    

  • Complementary chain competition and fluorescence quenching detection of Deoxynivalenol and analytical applications using a novel aptamer

    Qin Mingweii, Zhang Xiaomeng, Zhao Xinyue, Song Yuzhu, Zhang Jinyang, Xia Xueshan, Han Qinqin

    • Resumen
    • Texto completo

    págs. 257-264

    

  • Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake

    Mariana Aziyadé Uscanga Ramos, Erik Lopez Sanchez, Nuria Martínez Navarrete, Miguel Ángel García Alvarado, Marco Salgado-Cervantes

    • Resumen
    • Texto completo

    págs. 265-272