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

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  Año 2020, Vol. 26, Número 5

  • Encapsulation of black pepper seed oil using maltodextrin and pea protein

    Asli Can Karaca

    • Resumen

    págs. 369-378

    

  • Fractional order calculus approach for drying modeling of eggplants

    K. Erenturk, Bircan Kose, S. Erenturk

    • Resumen

    págs. 379-387

    

  • Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour

    Muhammad Azeem, Tai-Hua Mu, Miao Zhang

    • Resumen

    págs. 388-402

    

  • Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

    Lorena Zudaire Villanueva, Inmaculada Viñas Almenar, Maribel Abadias, T. Lafarga, Gloria Bobo García, Joan Simó Cruanyes, Ingrid Aguiló Aguayo

    • Resumen

    págs. 403-412

    

  • Presence of toxigenic Clostridioides (Clostridium) difficile in edible bivalve mollusks in Spain

    Carmen Candel Pérez, Elvira Zapata Galián, Rubén López Nicolás, Gaspar Francisco Ros Berruezo, María del Carmen Martínez Graciá

    • Resumen

    págs. 413-419

    

  • 1-Methylcyclopropene maintains postharvest quality in Norwegian apple fruit

    Natalia Falagán, Leon A. Terry

    • Resumen

    págs. 420-429

    

  • Colorimetric aptasensor for detecting Salmonella spp., Listeria monocytogenes, and Escherichia coli in meat samples

    Sudarat Ledlod, Supatra Areekit, Somchai Santiwatanakul, Kosum Chansiri

    • Resumen

    págs. 430-443

    

  • Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

    Shengnan Wang, Guoqiang Shao, Jinjie Yang, Hekai Zhao, Danni Qu, Diyuan Zhang, Danshi Zhu, Yutang He, He Liu

    • Resumen

    págs. 444-452

    

  • Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish

    Shahnaz Fattahi, Nafiseh Zamindar

    • Resumen

    págs. 453-461