págs. 163-168
págs. 169-175
págs. 176-185
págs. 186-192
Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity
Dulce Alondra Cuevas Acuña, R.M. Robles Sánchez, W. Torres Arreola, Enrique Márquez Ríos, Josafat Marina Ezquerra Brauer
págs. 193-199
Partial characterization of a plant coagulant obtained from the berries of Solanum elaeagnifolium
Dely R. Chávez Garay, Néstor Gutiérrez Méndez, Elisa Valenzuela Soto, Antonio García Triana
págs. 200-205
págs. 206-212
Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir
Cristina Anamaria Semeniuc, Ancuţa Rotar, Laura Stan, Carmen Rodica Pop, Sonia Socaci, Vioara Mireşan, Sevastița Muste
págs. 213-218
págs. 219-226
Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality
Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos, Carlos A. Conte Junior
págs. 227-238
págs. 239-247
Developing water-extracted cacao-coffee beverage: effects of temperature and time on cacao roasting and the beverage acceptability
págs. 248-254
Phenolics production from alkaline hydrolysis of autohydrolysis liquors
Iria A. Ares Peón, Gil Garrote Velasco, Herminia Domínguez González, Juan Carlos Parajó Liñares
págs. 255-265
págs. 266-270
Detoxification of Patulin by Kombucha tea culture
Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel, Shaimaa M. Gabr
págs. 271-279
Michele M. Schmidt, Ernesto H. Kubota, Rosa Cristina Prestes, Renius Mello, Claudia Severo da Rosa, Gabrielle Scapin, Sabrina Ferreira
págs. 280-288
Alexandre Lamas Freire, X. Anton, José Manuel Miranda López, P. Roca Saavedra, A. Cardelle-Cobas, José A. Rodríguez, Carlos Manuel Franco Abuín, Alberto Cepeda Sáez
págs. 289-295
C.O. García Sifuentes, M.E. Lugo Sánchez, S. Scheuren Acevedo, Marcel Martínez-Porchas, V. Peralta Martínez
págs. 296-301
Production of thermostable xylanase by thermophilic fungal strains isolated from maize silage
Armando Robledo Olivo, C.N. Aguilar, Ruth Elizabeth Belmares Cerda, Adriana Carolina Flores Gallegos, Juan Carlos Contreras Esquivel, Julio César Montañéz Saenz, S. I. Mussatto
págs. 302-308
Algirdas Liutkevičius, Vilma Speičienė, Arvydas Kaminskas, Valerija Jablonskienė, Gitana Alenčikienė, Aldona Mieželienė, Loreta Bagdonaitė, Dalius Vitkus, Galina Garmienė
págs. 309-316
Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157: H7 and Staphylococcus aureus
págs. 317-323
L.E. Robles Ozuna, L.A. Ochoa Martínez, Juliana Morales Castro, José Alberto Gallegos Infante, Armando Quintero Ramos, Tomás Jesús Madera Santana
págs. 324-332
págs. 333-339
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains
L.F.H. Lourenço, Tiago S. Tavares, Eder A. F. Araujo, Rosinelson da Silva Pena, M.R.S. Peixoto Joele, Ana Vânia Carvalho
págs. 340-348
Blue corn (Zea mays L.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks
R.O. Navarro Cortez, C.A. Gómez Aldapa, E. Aguilar Palazuelos, Efrén Delgado Licón, J. Castro-Rosas, Juan Hernández Ávila, Aquiles Solís Soto, L.A. Ochoa Martínez, Hiram Medrano Roldán
págs. 349-358
págs. 359-367
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