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

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  Año 2021, Vol. 27, Número 1

  • Articles

    • Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes

      Prasanth Pillai, Yulinglong Ouyang, Andrea K. Stone, Michael T. Nickerson

      • Resumen

      págs. 3-12

      

    • Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

      Hayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło, Mohammed N. Zidoune, Dariusz Dziki

      • Resumen

      págs. 13-21

      

    • Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage

      Lan Chen, Yanfang Pan, Haideng Li, Xiaoyu Jia, Yanli Guo, Jinshan Luo, Xihong Li

      • Resumen

      págs. 22-31

      

    • Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes

      Derya Tezcan, Serdal Sabanci, Mutlu Cevik, Omer F. Cokgezme, Filiz Icier

      • Resumen

      págs. 32-45

      

    • Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage

      Georgios F. Michailidis, Ioannis-Angelos I. Thamnopoulos, Dimitrios J. Fletouris, Apostolos S. Angelidis

      • Resumen

      págs. 46-55

      

    • Identification and characterization of lytic bacteriophages specific to foodborne pathogenic Escherichia coli O157:H7

      Zeliha Yıldırım, Tuba Sakin, Mustafa Akcelik, Nefise Akçelik

      • Resumen

      págs. 56-72

      

    • Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats

      Marielle Maria de Oliveira Paula Paula, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

      • Resumen

      págs. 73-83

      

    • Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

      Enrique Pino Hernández, Wanessa Almeida da Costa, Eder A. Furtado Araujo, Pedro M. Villa, Lúcia de Fátima Henriques Lourenço, Raul de Carvalho Junior

      • Resumen

      págs. 84-96