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

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  Año 2021, Vol. 27, Número 2

  • Articles

    • The effect of different ultraviolet-C light doses on microbial reduction and the components of camel milk

      Namariq Dhahir, Jean Feugang, Katherine Witrick, Seongbin Park, Shecoya White, Amer AbuGhazaleh

      • Resumen

      págs. 99-111

      

    • A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome

      Enrique Sentandreu, Claudia Fuente García, José L. Navarro, Miguel Ángel Sentandreu Vicente

      • Resumen

      págs. 112-122

      

    • Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film

      Bahram fathi Achachlouei, Nima Babolanimogadam, Younes Zahedi

      • Resumen

      págs. 123-134

      

  • Research Article

    • Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents

      Rosa Baeza, Virginia Sánchez, Gabriel Salierno, Fabricio Molinari, Paula López

      • Resumen

      págs. 135-144

      

    • Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

      Rebecca Cardillo Diniz, Fernanda Morcatti Coura, Jéssica Ferreira Rodrigues

      • Resumen

      págs. 145-150

      

  • Articles

    • Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatum L.) fruit by organic acids treatment

      Sakineh Ehteshami, Farzin Abdollahi, Asghar Ramezanian, Mahsa Rahimzadeh, Abdolmajid Mirzaalian Dastjerdi

      • Resumen

      págs. 151-163

      

    • Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis

      Marina Cabral Rebouças, Maria do Carmo Passos Rodrigues, Bruno Burnier Arcanjo Ferreira, Silvia María de Freitas

      • Resumen

      págs. 164-171

      

    • Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

      Vesna Đurović, Mirjana Radovanović, Leka Mandić, Desimir Knežević, Vladimir Zornić, Dragutin Đukić

      • Resumen

      págs. 172-183

      

    • Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

      Marco E. Pérez-Reyes, Jie Xu, Mei‐Jun Zhu, Juming Tang, Gustavo V. Barbosa-Cánovas

      • Resumen

      págs. 184-193