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

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  Año 2023, Vol. 29, Número 5

  • Review

    • Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

      Francisco José Salar, Raúl Domínguez Perles, Cristina García Viguera, Pablo Salvador Fernández Escámez

      • Resumen

      págs. 445-479

      

  • Articles

    • The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.)

      Ahmet Görgüç, Esra Gençdağ, Kardelen Demirci, Aylin Vayiç, Fatih Mehmet Yılmaz

      • Resumen

      págs. 480-490

      

    • Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties

      Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio

      • Resumen

      págs. 491-500

      

    • Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

      G.A. Evrendilek, Anıl Bodruk, Merve Eda Eker, Furkan Acar

      • Resumen

      págs. 501-509

      

    • The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit

      Yajie Yang, Linchun Mao, Yingjie Zhu, Jingxuan Yu, Zisheng Luo, Xingyu Lin

      • Resumen

      págs. 510-517

      

    • Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage

      Nan Ning, Xiaoqiong Wang, Jiarou Li, Xiufang Bi, Mingyuan Li, Yage Xing, Zhenming Che, Yan Wang

      • Resumen

      págs. 518-528

      

    • Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese

      Slavica Vesković-Moračanin, Dragutin Đukić, Branko Velebit, Branka Borović, Milan Milijašević, Monika Stojanova

      • Resumen

      págs. 529-540

      

    • Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

      Tekmile Cankurtaran Kömürcü

      • Resumen

      págs. 541-551