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

• 

  Año 2023, Vol. 29, Número 2

  • Articles

    • Development of technology for producing wheat bread enriched with soy ingredient

      Ekaterina S. Statsenko, Nadezhda Yu. Korneva, Olesya V. Pokotilo, Oksana V. Litvinenko

      • Resumen

      págs. 97-104

      

    • Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

      Fabian Ugwuona, Anthony Ukom, Bridget Ejinkeonye, Nwamaka Obeta, Maureen Ojinnaka

      • Resumen

      págs. 105-114

      

    • Effects of superheated steam processing on the physicochemical properties of sea rice bran

      Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, Lei Wang

      • Resumen

      págs. 115-125

      

    • Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

      Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

      • Resumen

      págs. 126-137

      

    • Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

      Mehmet Aydın, Nilgün Özdemir, İlhan Gün

      • Resumen

      págs. 138-150

      

    • A research note: Effect of Hofmeister salts on meat iridescence in cooked pork

      Chiara Ruedt, Monika Gibis, Jochen Weiss

      • Resumen

      págs. 151-155

      

    • Physical, morphological and storage stability of clove oil nanoemulsion based delivery system

      Prastuty Singh, Gurkirat Kaur, Arashdeep Singh

      • Resumen

      págs. 156-167

      

    • Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing

      Abdolkhalegh Golkar, Jafar Mohammadzadeh Milani, Ali Motamedzadeghan, Reza Esmaeilzadeh Kenari

      • Resumen

      págs. 168-180

      

    • High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

      Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Marina Costa Garcia, Keyla de Oliveira Ribeiro, Marcio Caliari, Manoel Soares Soares Júnior

      • Resumen

      págs. 181-191