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

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  Año 2012, Vol. 18, Número 1

  • Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications

    J. Dutta, S. Tripathi, P. K. Dutta

    págs. 3-34

    

  • Influence of the simultaneous addition of bentonite and cellulose fibers on the mechanical and barrier properties of starch composite-films

    J. Oliveira de Moraes, C. M. O. Müller, J. B. Laurindo

    págs. 35-46

    

  • Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti

    H. Singh Gujral, P. Sharma, R. Bajaj, V. Solah

    págs. 47-54

    

  • Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakir (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey)

    K. Özrenk, I. Javidipour, T. Yarilgac, F. Balta, V. Solah

    págs. 55-62

    

  • Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling

    Paloma Sánchez Bel, María Isabel Egea Sánchez, María Serrano Mula, Ana María Romojaro Casado, María Teresa Pretel Pretel

    págs. 63-72

    

  • Fragility of sugar melts

    Jiantong Liu, Z. Ren, L. Lin, H. Li, R. Jia

    págs. 73-80

    

  • Moisture sorption isotherms and glass transition temperature of elecampe ("Inula helenium L.") and burdock (Arctium lappa L.) roots at 25º C

    L. Cervenka, J. Kubínová, L. Juszczak, M. Witczak

    págs. 81-92

    

  • Fatty acid, cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish (Astacus leptodactylus)

    A. G. Harlioglu, S. Aydin, Özer Yilmaz

    págs. 93-99