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

• 

  Año 2016, Vol. 22, Número 3

  • Development of a convenience and safety chilled sous vide fish dish: diversification of aquacultural products

    Miriam C. Espinosa, G. López, Pedro Díaz Molins, M. Belén Linares Padierna, María Dolores Garrido Fernández

    • Resumen

    págs. 185-195

    

  • Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

    Durmuş Sert, Meryem Demir, Nilgün Ertaş

    • Resumen

    págs. 196-202

    

  • Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process

    M. Igual, E. García Martínez, María del Mar Camacho Vidal, Nuria Martínez Navarrete

    • Resumen

    págs. 203-212

    

  • Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

    Eun-Seon Lee, Shin Young Park, Sang-Do Ha

    • Resumen

    págs. 213-220

    

  • Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

    Núria Magrinyà, Ricard Bou, Núria Rius Bofill, Rafael Codony Salcedo, F. Guardiola

    • Resumen

    págs. 221-234

    

  • Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

    Francisco González Cebrino, Rocío Duran, Jonathan Delgado, Rebeca Contador Troca, María Rosario Ramírez Bernabé

    • Resumen

    págs. 235-245

    

  • Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace

    Fayin Ye, Bingbing Tao, Jia Liu, Yan Zou, Guohua Zhao

    • Resumen

    págs. 246-255

    

  • Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch

    Larissa S. Pepe, Jaqueline Moraes, Kivia M. Albano, V. R. Nicoletti Telis, C.M.L. Franco

    • Resumen

    págs. 256-265

    

  • Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles

    Bhargavi M. Priyadarshini, Ranendra K. Majumdar, Janmejay Parhi, Pradip K. Maurya, Deepayan Roy, Apurba Saha

    • Resumen

    págs. 266-274