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

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  Año 2012, Vol. 18, Número 5

  • Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen 425

    JIJUN AO, Baoguo Li

    • Resumen

    págs. 425-434

    

  • Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder

    Shin Hye Park, Hyo Sang Lim, Su-Young Hwang

    • Resumen

    págs. 435-444

    

  • Optimization of process for reduction of antinutritional factors in edible cereal brans

    S. Kaur, Sonia Sharma, B.N. Dar, Bijay Singh

    • Resumen

    págs. 445-454

    

  • Microbiological quality of Cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice

    G. Jeyasekaran, R. Jeya Shakila, D. Sukumer

    • Resumen

    págs. 455-464

    

  • Development of functional milk desserts enriched with resistant starch based on consumers� perception

    Félix Ares, E. Arrarte, T. de León, G. Ares, Adriana Gámbaro

    • Resumen

    págs. 465-476

    

  • Optimization of microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds by response surface methodology

    Yuting Tian, Y. Zang, Shaoxiao Zheng, Feng Chen, Zhebin Guo, Y. Lin, Baodong Zheng

    • Resumen

    págs. 477-488

    

  • Cassava starch as a stabilizer of soy-based beverages

    Northon Lee Drunkler, Rodrigo Santos Leite, José Marcos Gontijo Mandarino, Ivo Mottin Demiate

    • Resumen

    págs. 489-499