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

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  Año 2009, Vol. 15, Número 2

  • Influence of Extraction Time and Different Sage Varieties on Sensory Characteristics of a Novel Functional Beverage by RSM

    B. Özcelik, A. Karadag, T. Cinbas, P. Yolci

    págs. 111-118

    

  • Changes in Lipid Profile by Vegetable Oil Blends Rich in Polyunsaturated Fatty Acids in Rats with Hypercholesterolemia

    M. F. Ramadan, M. M. Afify Amer, S. S. El-Saadany, R. Abd El-Fatah El-Masry, A. El-Said Awad

    págs. 119-130

    

  • Qualitative and Textural Changes in Fresh Okra POds (Hibiscus esculentus L.) under Modified Atmosphere Packaging in Perforated Film Packages

    D.R. Rai, S. Balasubramanian

    págs. 131-138

    

  • "Anisakis Simplex" Antigens in Fresh and Frozen-thawed Muscle of Anchovies in Vinegar

    Maite Solas Zubiaurre, María de la Luz García Pardo, C. de las Heras, Ana Isabel Rodriguez Mahillo, M. González Muñoz, I. Moneo, A. Mendizábal, M. Tejada

    págs. 139-148

    

  • Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids

    T. Bourtoom, M. S. Chinnan

    págs. 149-158

    

  • Oxygen Absorption Kinetics of Sheets and Films Containing a Commercial Iron-based Oxigen Scavenger

    M. J. Galotto López, S. A. Anfossi, A. Guarda

    págs. 159-168

    

  • Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes

    Francisco Chenlo Romero, Ramón Moreira Martínez, Livia Chaguri Carvalho, María Dolores Torres Pérez

    págs. 169-178

    

  • Analysis of Domains in Selected Plant and Animal Food Proteins - Precursors of Biologically Active Peptides - "In Silico" Approach

    J. Dziuba, A. Iwaniak

    págs. 179-191

    

  • Improvement of Quality of Gluten-free Layer Cakes

    F. Ronda, P.A. Caballero, Bonastre Oliete Mayorga, C. A. Blanco, Manuel Gómez Pallarés

    págs. 193-202

    

  • Acceptability of Milk and Soymilk Vanilla Beverages: demographics Consumption Frequency and Sensory Aspects

    B. Villegas, I. Carbonell, Elvira Costell Ibáñez

    págs. 203-210