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

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  Año 2015, Vol. 21, Número 5

  • Effect of tiger nut-derived products in gluten-free batter and bread

    Núria Aguilar Puig, Elena Albanell Trullás, Begoña Miñarro Vivas, Buenaventura Guamis López, Marta Capellas Puig

    • Resumen

    págs. 323-331

    

  • Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings

    Ricardo Andrade, Olivier Skurtys, Fernando Osorio, Robin Zuluaga Gallego, Piedad Gañán Rojo, Cristina Castro

    • Resumen

    págs. 332-341

    

  • Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

    Iuliana Aprodu, Iuliana Banu

    • Resumen

    págs. 342-353

    

  • Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

    Rajeev Bhat, Rainer Stamminger

    • Resumen

    págs. 354-363

    

  • Functionality of alternative protein in gluten-free product development

    Navneet Singh Deora, Aastha Deswal, Hari Niwas Mishra

    • Resumen

    págs. 364-379

    

  • Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making

    Abdalbasit Adam Mariod, Hadia Fadul

    • Resumen

    págs. 380-391

    

  • Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

    Bo Jiang, Nitin Mantri, Ya Hu, Wu Jiang, Hongfei Lu

    • Resumen

    págs. 392-399