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

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  Año 2008, Vol. 14, Número 1

  • "Capsicum" and mycotoxin contamination: state of the art in a global context

    L. Santos, S. Marín, V. Sanchís, Antonio J. Ramos Girona

    págs. 5-20

    

  • Quality of Ornate emperor ("Lethrinus ornatus") packed in a combination of dry ice and wet ice and stored under refrigeration

    G. Jeyasekaran, R. Anandaraj, P. Ganesan, R. Jeya Shakila, D. Sukumar

    págs. 21-27

    

  • Characterization of amylose-lipid complexes derived from different wheat varieties and their susceptibility to enzymatic hidrolysis

    I. Kwasniewska Karolak, E. Nebesny, J. Rosicka Kaczmarek

    págs. 29-37

    

  • A mass-transfer model for the drying of an innovative tomato gel

    C. Fiorentini, E. Leiva Díaz, S.A. Giner

    págs. 39-46

    

  • Phenolics and antioxidant activity of mushroom "Leucopaxillus giganteus" mycelium at different carbon sources

    L. Barros, I.C.F.R. Ferreira, P. Baptista

    págs. 47-55

    

  • Effect of nut paste enrichment on wheat dough rheology and bread volume

    Manuel R. Gómez Ariza, B. Oliete, P.A. Caballero, Felicidad Ronda Balbás, Carlos A. Blanco Fuentes

    págs. 57-65

    

  • Improvement in the production of smoked trout fillets ("Salmo gairdnerii") steamed with liquid smoke

    D. Dimitriadou, A. Zotos, D. Petridis, K.D.A. Taylor

    págs. 67-77

    

  • Effects of ingredient incorporation into sausage meat on the micellarisation and uptake of tocopherol by caco-2 human intestinal cells

    O. Kenny, Y. O'Callaghan, N.M. O'Brien

    págs. 79-86

    

  • Influence of fruit development stage on the physiological response to ethylene in cantaloupe charentais melon

    F. B. Flores, María Concepción Martínez-Madrid, Félix Romojaro Almela

    págs. 87-94

    

  • Use of modified atmosphere packaging with microperforated polypropylene films to maintain postharvest loquat fruit quality

    A. Amorós, María Teresa Pretel Pretel, Pedro Javier Zapata Coll, María Ángeles Botella Marrero, Félix Romojaro Almela

    págs. 95-103

    

  • Effect of storage on cloud stability of cloudy apple juice

    Guang-Yuan Zhao, Wei Zong, Guang-Jie An

    págs. 105-113

    
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  Año 2008, Vol. 14, Número 2

  • Mechanical and physical properties of soy protein films with pH-modified microstructures

    A.N. Mauri, M.C. Añón

    págs. 119-125

    

  • Changes in fatty acid composition of two muscles from three different iberian x duroc genotypes after refrigerated storage

    R. Cava López, Rosario Ramírez

    págs. 127-137

    

  • Potential of conceptual desing methodology for food process innovation

    H. Hadiyanto, G. van Straten, R. Boom, A. J. B. van Boxtel, D. C. Esveld

    págs. 139-149

    

  • Genetic diversity of food isolates of "Salmonella enterica" serovar typhimurium in India

    S. D. Saroj, R. Shashidhar, J. R. Bandekar

    págs. 151-156

    

  • Sensory profile of mandarin chilled juices and consumers' acceptability

    L. Carbonell, J.L. Navarro, L. Izquierdo, I. Carbonell

    págs. 157-166

    

  • The effect of washing, microbial transglutaminase, salt and starch addition on the functional properties of sardine ("Sardina pilchardus") kamaboko gels

    P. D. Karayannakidis, A. Zotos, D. Petridis, K.D.A. Taylor

    págs. 167-177

    

  • Enhancement of modified atmosphere packaged farmed atlantic halibut ("Hippoglossus hippoglossus") fillet quality by soluble gas stabilization

    S. Birkeland, B. T. Rotabakk, O. I. Lekang, M. Sivertsvik

    págs. 179-186

    

  • Organic acids and soluble sugars in edible and nonedible parts of damson plum ("Prunus domestica" L. subsp. "insititia" cv. Syriaca) fruits during development and ripening

    N. García-Mariño, F. de la Torre, A. J. Matilla

    págs. 187-193

    
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  Año 2008, Vol. 14, Número 3

  • Studies on shelf life of "lateblue" highbush blueberries

    Valentina Chiabrando, Giovanna Giacalone

    págs. 199-205

    

  • Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil

    M.I. Genovese, M. Da Silva Pinto, A.E. De Souza Schmidt, F.M. Lajolo

    págs. 207-214

    

  • The isolation of rice starch with food grade proteases combined with other treatments

    Yue Li, C.F. Shoemaker, Xueran Shen, Jianguo Ma, A.M. Ibáñez-Carranza, Fang Zhong

    págs. 215-224

    

  • The anatomical origin of raw meat affects the sensory and chemical characteristics of a dry-cured beef product: "cecina de León"

    C. Molinero, B. Martínez, B. Rubio, C. González-Fernández, M.D. García-Cachán, Isabel Jaime Moreno

    págs. 225-232

    

  • Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid profiles throughout ripening of model portuguese cheeses

    C. I. Pereira, M.I. Franco, E.O. Gomes, A.M.P. Gomes, F. Xavier Malcata

    págs. 233-240

    

  • Impingement cooking of meat products: effect of variability on final temperature

    K. Cronin, J. Caro-Corrales, J. Tobin, J. Kerry

    págs. 241-250

    

  • Pork fat composition of male hybrids from lithuanian indigenous wattle pigs and wild boar intercross

    V. Razmaite, S. Kerziene, A. Siukscius

    págs. 251-257

    

  • Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

    B. Oliete, M Gómez, Valentín Pando Fernández, E. Fernández-Fernández, P.A. Caballero, Felicidad Ronda Balbás

    págs. 259-269

    

  • Immobilization of endoproteases from crude extract of "Cynara cardunculus" l. flowers

    M. Sales-Gomes, M.E. Lima-Costa

    págs. 271-276

    

  • Inter-laboratory trial to validate the direct solvent extraction method for the identification of 2-dodecylcyclobutanone in irradiated chicken and whole liquid egg

    I. Tewfik

    págs. 277-283

    

  • Quality and volatile emission changes of "mondial gala" apples during on-tree maturation and postharvest storage in air or controlled atmosphere

    J. Graell, M. L. López, T. Fuentes, Gemma Echeverría, I. Lara

    págs. 285-294

    
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  Año 2008, Vol. 14, Número 4

  • Effect of the use of Ground flaxseed on quality and chemical composition of bread

    O. Mentes, E. Bakkalbasi, R. Ercan

    págs. 299-306

    

  • Effects of mandarin cultivar on quality of mandarin juice

    F. Beltrán, Antonio José Pérez López, Angel Antonio Carbonell Barrachina, José Manuel López Nicolás

    págs. 307-313

    

  • Visual detection of calcium by GBHA staining in bitter pit-affected apples

    Jesús Val Falcón, M. A. Gracia, E. Monge, A. Blanco

    págs. 315-319

    

  • Rheological characteristics of "Juniperus drupacea" fruit juice (pekmez) concemtrated by boiling

    M. Akbulut, H. Çoklar, G. Ozen

    págs. 321-328

    

  • Aromatic constituents from chinese traditional smoke-cured bacon of mini-pig

    J. C. Xie, B. G. Sun, S. B. Wang

    págs. 329-340

    

  • Volatile and glycosidically bound composition of "Loureiro" and "Alvarinho" wines

    J. M. Oliveira, P. Oliveira, Raymond L. Baumes, M. Odete Maia

    págs. 341-353

    

  • Quality characteristics, respiration rates, and microbial stability of osmotically treated mango tissue ("Mangifera indica L.") with or without calcium lactate

    J. D. Torres, M. L. Castelló, Isabel Escriche Roberto, A. Chiralt

    págs. 355-365

    

  • Influence of Gamma irradiation on microbiological, biochemical, and textural properties of Bonito ("Sarda sarda") during chilled storage

    R. Mbarki, S. sadok, I. Barkallah

    págs. 367-373

    

  • Nutritional quality and antioxidant activity of selected edible wild mushrooms

    Fook Yee Chye, Jin Yi Wong, Jau-Shya Lee

    págs. 375-384

    

  • Cell wall physicochemical properties as indicators of peach quality fruit ripening after cold storage

    G. A. Manganaris, A. Manganaris, M. Vasilakakis, I. Mignani

    págs. 385-391

    

  • Morphological changes in "Saccharomyces cerevisiae" during the second fermentation of sparkling wines

    A. Vian, Alfonso V. Carrascosa, R. González

    págs. 393-398

    
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  Año 2008, Vol. 14, Número Extraordinario 5

  • Microbiological and sensory effects of musts treated by high-pressure homogenization

    A. Puig Pujol, P. Olmos, J. M. Quevedo, Buenaventura Guamis López, Santiago Mínguez

    págs. 5-11

    

  • Effect of pre-processing controlled atmosphere storage on the quality of fresh-cut Galia Melons

    B. C. Benedetti, P. Gómez, M. Martins, A. Conesa, F. Artés

    págs. 13-19

    

  • Evaluation of alternative winemaking processes for red wine color enhancement

    Belén Puertas García, Raúl F. Guerrero, Mª Soledad Jurado, M.J. Jiménez, Emma Cantos

    págs. 21-27

    

  • Effect of honey thermal conditions on hydroxymethylfurfural content prior to pasteurization

    Isabel Escriche Roberto, M. Visquert, José Miguel Carot, Eva Doménech Antich, Pedro Fito Maupoey

    págs. 29-35

    

  • Evolution of volatile fraction and ATP related compounds during storage of desalted cod (Gadus morhua)

    Isabel Fernández-Segovia, Isabel Escriche Roberto, J. A. Serra

    págs. 37-47

    

  • Effect of artichole (Cynara scoymus L.) fiber on textural and sensory qualities of wheat bread

    M. J. Frutos, L. Guilabert-Antón, A. Tomás-Bellido, J. A. Hernández Herrero

    págs. 49-55

    

  • Kinetics of peach clarified juice discoloration process with an adsorbent resin

    A. Ibarz, S. Garza, A. Garvín, J. Pagán

    págs. 57-62

    

  • Technological characterization of experimental natural rennets pastes

    E. Ferrandini, María Belén López Morales, Manuel Castillo Zambudio, Mertxe de Renobales Scheifler, Mailo Virto Lecuona, I. Hernández, A. V. Price, José Laencina Sánchez

    págs. 63-70

    

  • Cross-flow filtration though ceramic membranes of enzymes and degradation products from enzymatic peeling of satsuma mandarina segments

    José Laencina Sánchez, M. Moliner, D. Saura, José María Ros Rodríguez

    págs. 71-76

    

  • Composition and technological quality of Malagueña Goat Milk: effect of genotype for synthesis of as1-Casein in milk and protein content in the diet

    G. de la Torre, E. Ramos, José Luis Ares Cea, J.M. Serradilla, Mª Remedios Sanz Sampelayo

    págs. 77-83

    

  • Growth of pre-ruminant kid goats and the composition of carcass fat deposits: effects of providing a PUFA-rich fat in the milk replace and influence of the kidding season

    M. C. García Navarro, E. Ramos Morales, G. de la Torre Adarve, J. R. Fernández Navarro, M. Rodríguez-Osorio, F. Gil Extremera, M.R. Sanz Sampelayo

    págs. 85-94

    

  • Influence of "Novarom G" pectinase B-glycosidase enzyme on the wine aroma of four white varieties

    M. C. Valcárcel, V. Palacios

    págs. 95-102

    

  • Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees

    N. Martínez-Navarrete, G. Moraga, José Vicente Carbonell, O. Osorio

    págs. 103-108

    

  • Modeling of changes in atmosphere composition in fresh-cut peach packages due to temperature fluctuations

    Rosa Oria Almudí, E. Arias, M.L. Salvador, J. González

    págs. 109-116

    

  • Control paramethers for sous-vide cook-chill processing of swiss chard (Beta vulgaris) stems

    J. Mir, M.L. Salvador, Rosa Oria Almudí

    págs. 117-122

    

  • Microoxygenation treatment and sensory properties of young red wines

    María Luisa González San José, Miriam Ortega-Heras, S. Pérez Magariño

    págs. 123-130

    

  • Sensory lexicon for fresh squeezed and processed orange juices

    M. P. Ruiz Pérez-Cacho, H. Galán Soldevilla, K. Mahattanatawee, A. Elston, R. L. Rouseff

    págs. 131-141

    
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  Año 2008, Vol. 14, Número 5

  • Emerging food processing technologies in North America: introduction

    Gustavo V. Barbosa-Cánovas, Daniela Bermúdez Aguirre

    págs. 403-409

    

  • Cross-process issues impacting innovative food processing technologies

    D. R. Helsman, D. B. Lund, A. Husain

    págs. 411-412

    

  • High-pressure food processing

    V. M. Balasubramaniam, D. Farkas

    págs. 413-418

    

  • Ohmic heating and moderate electric field processing

    S. Sastry

    págs. 419-422

    

  • Microwave and radio frequency heating

    H.S. Ramaswamy, J. Tang

    págs. 423-427

    

  • Pulsed electric fields

    S. Ravishankar, H. Zhang, M. L. Kempkes

    págs. 429-432

    

  • Power ultrasound

    H. Feng, W. Yang, T. Hielscher

    págs. 433-436

    

  • Novel chemical processes: ozone, supercritical CO2, electrolyzed oxidizing water, and chlorine dioxide gas

    J. Novak, A. Demirci, Y. Han

    págs. 437-441

    

  • Pulsed ultraviolet light

    A. Demirci, L. Panico

    págs. 443-446

    

  • US governmental interagency programs, opportunities, and collaboration

    H. Chen, M. H. Perchonok

    págs. 447-453

    

  • Industry perspective and roles

    V. K. Arora, M. L. Kempkes

    págs. 455-457

    
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  Año 2008, Vol. 14, Número 6

  • Behavior of "Lactococcus lacti" subsp. "lactis" biovar. "diacetylactis" in a four "Lactococcus" strain starter during successive milk cultures

    M. Dalmasso, S. Prestoz, V. Rigobello, Y. Demarigny

    págs. 469-477

    

  • Effect of ultrasonic degradation on "in vitro antioxidant" activity of polysaccharides from "porphyra yezoensis" (Rhodophyta)

    C. Zhou, Y. Wang, H. Ma, R. He

    págs. 479-486

    

  • Effect of various pre-treatments on functional, physiochemical, and cooking properties of pigeon pea (cajanus cajan L)

    B. K. Tiwari, U. Tiwari, R. Jagan Mohan, K. Alagusundaram

    págs. 487-495

    

  • Recovery of bioactive flavonols from onion solid wastes employing water/ethanol-based solvent systems

    Z. Khiari, D.P. Makris, P. Kefalas

    págs. 497-502

    

  • Changes in gene and protein expression during tomato ripening: consequences for the safety assessment of new crop plant varieties

    E. J. Kok, S. J. Lehesranta, J. P. van Dijk, J. R. Helsdingen, W. T. P. Dijksma, A. M. A. van Hoef, K. M. Koistinen, S. O. Kärenlampi, H. A. Kuiper, J. Keijer

    págs. 503-518

    

  • Would it still possible to identify irradiated lipid-containing foods towards the end of their shelf-life?

    I. Tewfik, S. Tewfik

    págs. 519-524

    

  • Improvement of the fresh taste intensity of processed clementine juice by separate pasteurization of its serum and pulp

    E. F. Torres, S. Bayarri, F. Sampedro, A. Martínez, José Vicente Carbonell

    págs. 525-529