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

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  Año 2013, Vol. 19, Número 3

  • Effect of high hydrostatic pressure on overall quality parameters of watermelon juice

    Y. Liu, XY Zhao, L. Zou, XS. Hu

    • Resumen

    págs. 197-207

    

  • Angiotensin I converting enzyme inhibitory activity and antihypertensive effect in spontaneously hypertensive rats of cobia (Rachycentron canadum) head papain hydrolysate

    Ping Yang, Jiang Yuchuan, Pengzhi Hong, Wenhong Cao

    • Resumen

    págs. 209-215

    

  • Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties

    María del Mar Yust, María C. Millán-Linares, Juan María Alcaide Hidalgo, Francisco Millán Rodríguez, Justo Pedroche

    • Resumen

    págs. 217-223

    

  • Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

    José Sanchez del Pulgar Rico, María Carmen García González, Raquel Reina Toribio, Ana Isabel Carrapiso Martínez

    • Resumen

    págs. 225-233

    

  • Similarities and differences among fluid milk products: traditionally produced, extended shelf life and ultrahigh-temperature processed

    NT Grabowski, B. Ahlfeld, A. Brix, A. Hagemann, C von Münchhausen, G. Klein

    • Resumen

    págs. 235-241

    

  • Differential sweetness of commercial sour liquids elicited by miracle fruit in healthy young adults

    Go Igarashi, Ryota Higuchi, Takako Yamazaki, Naoko Ito, Ichiro Ashida, Yozo Miyaoka

    • Resumen

    págs. 243-249

    

  • Preparation of an novel botanic biopreservative and its efficacy in keeping quality of peeled Penaeus vannamei

    Chen Jing, Shanggui Deng, Jianrong Li

    • Resumen

    págs. 251-260

    

  • Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice

    Celia Olivia García Sifuentes, Ramón Pacheco Aguilar, Susana María Scheuren Acevedo, Gisela Carvallo Ruiz, Guillermina Garcia Sanchez, Teresa Gollas Galván, Jorge Hernández López

    • Resumen

    págs. 261-269

    

  • Physico-chemical and functional properties of spray-dried sourdough in breadmaking

    Abolfazl Golshan Tafti, S. Hadi Peighambardoust, Javad Hesari, Akbar Bahrami, Elnaz Shakuoie Bonab

    • Resumen

    págs. 271-278

    

  • Microstructure and characteristics of high-amylose corn starch-chitosan film as affected by composition

    Qianqian Feng, Fei Hu, Liping Qiu

    • Resumen

    págs. 279-287