CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

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  Año 2014, Vol. 12, Número 2

  • Flavonoid composition and antioxidant capacity of the edible flowers of Agave durangensis (Agavaceae)

    Luis Gerardo Barriada Bernal, Norma Almaraz Abarca, Amanda Delgado Alvarado, Tzayhrí Gallardo Velázquez, José Antonio Ávila Reyes, Martha Isabel Torres Morán, M. S. González Elizondo, Yolanda Herrera Arrieta

    • Resumen

    págs. 105-114

    

  • Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

    G.C. Rodríguez Castillejos, S.J. Tellez Luis, María Lourdes Vázquez Odériz, J.A. Lois Correa, J.A. Ramírez

    • Resumen

    págs. 115-120

    

  • Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology

    Xuyan Yang, Yanhua Lu, Guohua Hu

    • Resumen

    págs. 121-126

    

  • Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

    Levent Akkaya, V. Gök, Recep Kara, Hilmi Yaman

    • Resumen

    págs. 127-133

    

  • Immune-stimulated antitumor effect of different molecular weight polysaccharides from Monascus purpureus on human leukemic U937 cells

    Hung-Hui Chen, Yu-Yawn Chen, Jay-Z Yeh, Chii-Ming Jiang, Ming-Chang Wu

    • Resumen

    págs. 134-140

    

  • Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

    L.H. Ho, N.A. Abdul Aziz, Rajeev Bhat, B. Azahari

    • Resumen

    págs. 141-149

    

  • Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

    Nevzat Konar, Bilge Özhan, Nevzat Artik, Ender S. Poyrazoglu

    • Resumen

    págs. 150-159

    

  • Use of Micrococcaceae combined with a low proportion of Lactic Acid Bacteria as a starter culture for salami stuffed in natural casing

    Sancho José Bañón Arias, R. Serrano, Mario Bedia

    • Resumen

    págs. 160-165

    

  • Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

    Chun Cui, Mouming Zhao, Dan Li, Haifeng Zhao

    • Resumen

    págs. 166-175

    

  • Preparation, composition, and functional properties of a protein isolate from a defatted mamey sapote (Pouteria sapota) seed meal

    Aurea Bernardino Nicanor, Cándido Humberto Bravo Delgado, Guadalupe Vivar Vera, Cecilia Martínez Sánchez, Araceli Pérez Silva, Jesús Rodríguez-Miranda, M.A. Vivar Vera

    • Resumen

    págs. 176-182

    

  • Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna (Thunnus tonggol) head using supercritical extraction

    F. Sahena, I.S.M. Zaidul, N.N.A. Norulaini, S. Jinap, M.H.A. Jahurul, A.K.M. Omar

    • Resumen

    págs. 183-188

    

  • Treatment of wastewater from sugarcane using entrapped activated carbon

    Guadalupe Bustos Vázquez, M.A. Carrizales, E. Cervantes, Xanel Vecino Bello

    • Resumen

    págs. 189-194

    

  • Use of shallot (Allium ascalonicum) and leek (Allium tuberosum) to improve the in vitro available iron and zinc from cereals and legumes

    Yu-Wei Luo, Wei-Hua Xie, Zhenping Hao, Xiao-Xiao Jin, Qian Wang

    • Resumen

    págs. 195-198

    

  • Changes in a-, ß-, y- and d-tocopherol contents of mostly consumed vegetable oils during refining process

    P.G. Ergönül, Oya Köseoglu

    • Resumen

    págs. 199-202