CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

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  Año 2021, Vol. 19, Número 1

  • Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

    Marvin Soto, Mariana Brenes, Nadiarid Jiménez, Carolina Cortés, Gerardina Umaña, Ana Mercedes Pérez

    • Resumen
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    págs. 273-286

    

  • Recent innovations in processing technologies for improvement of nutritional quality of soymilk

    Han Hwana, Choi Jae Kwon, Park Joheun, Im Hae Cheon, Han Jae Heum, Huh Moon Haeng, Lee Yoon Bok

    • Resumen
    • Texto completo

    págs. 287-303

    

  • Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)

    Muhammad Serajul Islam, Wang Hongxin, Amer Ali Mahdi, Md. Monirul Islam, Anwar Noman, Wei Fu an

    • Resumen
    • Texto completo

    págs. 304-315

    

  • Physicochemical characteristics of resistant starch prepared from Job’s tears starch using autoclaving–cooling treatment

    Yang Qinghua, Liu Long, Li Xiangdong, Li Jing, Zhang Weili, Shi Ming, Feng Baili

    • Resumen
    • Texto completo

    págs. 316-325

    

  • Analysis of insecticide residues in honey by liquid chromatography tandem mass spectrometry using QuEChERS optimized by the Plackett Burman design

    Ana Paula Ferreirade Souza, Mateus Henrique Petrarca, Patrícia Aparecida de Campos Braga, Nadia Regina Rodrigues, Félix G.R. Reyes

    • Resumen
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    págs. 326-332

    

  • ACE-inhibitory peptides from Laminaria japonica and their potential anti-hypertensive mechanism

    Wang Jie, Ye Xianjiang, Su Zhichen, Zou Ping, Pang Jie, Chen Ji Cheng

    • Resumen
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    págs. 333-340

    

  • Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review

    Gao Yu, Zhao Yi Jin, Xu Meng Lei, Shi Shu Sen

    • Resumen
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    págs. 341-348

    

  • Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds

    Iván Balderas León, Diana K. Baigts-Allende, Anaberta Cardador Martínez

    • Resumen
    • Texto completo

    págs. 349-359

    

  • Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)

    Tomoyasu Toyoizumi, Toru Kosugi, Yusuke Toyama, Teruko Nakajima

    • Resumen
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    págs. 360-369

    

  • Proteomic potential of East African Highland Bananas (EAHBs) for banana juice extraction: comparison between juice-producing and cooking cultivars

    Nuria Majaliwa, Oscar Kibazohi, Marie Larsson Alminger

    • Resumen
    • Texto completo

    págs. 370-377

    

  • Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

    Dongdong Li, Yaling Peng, Haihong Zhang, Yingmei Tao, Dunhua Liu

    • Resumen
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    págs. 378-388

    

  • Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage

    Mpho Edward Mashau, Muwanwa Munandi, Shonisani Eugenia Ramashia

    • Resumen
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    págs. 389-398

    

  • Microbial diversity and volatile metabolites of kefir prepared by different milk types

    Guangsen Tong, Xiang Li, Jiahu Guo

    • Resumen
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    págs. 399-407

    

  • Effect of bile salt hydrolase-active Lactobacillus plantarum Y15 on high cholesterol diet induced hypercholesterolemic mice

    Liu Yin, Zheng Shujuan, Cui Jiale, Guo Tingting, Zhang Jingtao

    • Resumen
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    págs. 408-417

    

  • Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market

    Luisa Sepúlveda, Elsa Contreras, Daniela Cerro, Leonardo Quintulén

    • Resumen
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    págs. 418-428

    

  • Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

    Marina Colomer Sellas, Dyego Leandro de Souza, Anna Vila Martí, Miriam Torres Moreno

    • Resumen
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    págs. 429-439

    

  • Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

    Kelvin Adrah, Daniel Ananey Obiri, Reza Tahergorabi

    • Resumen
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    págs. 440-447

    

  • Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

    Surendra Barpete, Priyanka Gupta, Khalid Mahmood Khawar, Shiv Kumar

    • Resumen
    • Texto completo

    págs. 448-456

    

  • Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

    Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento, Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Janice Izabel Druzian, Thâmilla Thalline Batista de Oliveira, Roberta Barreto de Andrade, Adriana Lucia Costa Souza, Karina Teixeira Magalhães, Maria Eugênia de Oliveira Mamede

    • Resumen
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    págs. 457-464

    

  • Effects of different rain shelter coverings on volatile organic compounds in mature fruit and postharvest quality of sweet cherry

    Zhang Huimin, Tu Kai, Qiu Zhilang, Wen Zhuang, Lic Quan, Wen Xiaopeng

    • Resumen
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    págs. 465-475

    

  • Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

    Lv Feng, Zhong Chenhui, Wu Shuiqing, Wang Linghua, Wu Haiyan, Sun Jiang

    • Resumen
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    págs. 476-482

    

  • Structural (gross and micro), physical and nutritional properties of Trichilia emetica and Trichilia dregeana seeds

    Gugu Felicity Tsomele, Eudri Venter, Obiro Cuthbert Wokadala, Elize Jooste, Bhekisisa Chushuta Dlamini, Nomali Ziphorah Ngobese, Muthulisi Siwela

    • Resumen
    • Texto completo

    págs. 483-492

    

  • Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

    Buliyaminu Adegbemiro Alimi, Tilahun Seyoum Workneh, Fortune Abidemi Femi

    • Resumen
    • Texto completo

    págs. 493-500

    

  • Effects of high-intensity ultrasonic bath on the quality of strawberry juice

    Gabriela Sperandio Menelli, Kallyne Lopes Fracalossi, Bárbara Morandi Lepaus, Jackline Freitas Brilhante De São José

    • Resumen
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    págs. 501-510

    

  • Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

    Wang Cuina, Li Dan, Hao Wang, Guo Mingruo

    • Resumen
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    págs. 511-520

    

  • Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles

    Ji Hongfang, Hou Xianzhe, Lingwen Zhang, Wang Xuefei, Li Shasha, Ma Hanjun, Chen Fusheng

    • Resumen
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    págs. 521-531

    

  • Structural and functional characteristics of Japonica rice starches with different amylose contents

    Luo Xianli, Cheng Bei, Zhang Wei, Shu Zaixi, Wang Pingping, Zeng Xuefeng

    • Resumen
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    págs. 532-540

    

  • Revaluation of the available energy of difructose anhydride III and maltobionic acid based on the fermentability of breath hydrogen excretion in healthy humans

    Kenichi Tanabe, Asuka Okuda, Sadako Nakamura, Tsuneyuki Oku

    • Resumen
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    págs. 541-546

    

  • Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

    Miriam Treviño-Salinas, Adriana Leticia Perales Torres, Octelina Castillo Ruiz, Noé Montes García, Cristian Lizarazo Ortega, Ricardo Omar Navarro Cortez, Guadalupe Concepción Rodríguez Castillejos

    • Resumen
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    págs. 547-551

    

  • Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage

    Yu Yangyang, Xu Yujuan, Wen Jing, Yu Yuanshan

    • Resumen
    • Texto completo

    págs. 552-559