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

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  Año 2021, Vol. 27, Número 6

  • Articles

    • Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii

      Malena M. González, Aldana L. Zalazar, Julieta D. Pedreira, C. A. Campos, María F. Gliemmo

      • Resumen

      págs. 485-498

      

    • Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage

      Reihane Moghassem Hamidi, Shahram S. Shekarforoush, Saeid Hosseinzadeh, Sara Basiri

      • Resumen

      págs. 499-507

      

    • Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)

      Arjun Ghimire, Sabina Basnet, Ranjana Poudel

      • Resumen

      págs. 508-516

      

    • Quality changes in high pressure processed tan mutton during storage

      Dongdong Li, Yaling Peng, Yingmei Tao, Dunhua Liu, Haihong Zhang

      • Resumen

      págs. 517-527

      

    • The levels of bioactive compounds found in raw and cooked Canadian pulses

      Andrea K. Stone, K.N. Waelchli, B. Çabuk, T.C. McIntosh, Janitha P. D. Wanasundara, S.D. Arntfield, M.T. Nickerson

      • Resumen

      págs. 528-538

      

    • Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk

      Denize Oliveira, Rosires Deliza

      • Resumen

      págs. 539-553

      

    • The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

      Yumeng Zhang, Chengcheng Ruan, Jiejie Wang, Jing Han, Zihan Shao, Xueling Li, Yue Sun, Jin Liang

      • Resumen

      págs. 554-562

      

    • Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

      Jahir Antonio Barajas Ramírez, Ana Luisa Gutiérrez Salomón, Sonia G. Sáyago-Ayerdi

      • Resumen

      págs. 563-571

      

    • Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk

      Petra Šipošová, Martina Koňuchová, Ľubomír Valík, Alžbeta Medved'ová

      • Resumen

      págs. 572-582