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

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  Año 2022, Vol. 28, Número 3

  • Articles

    • Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

      Suresh Kumar Paramasivam, Amelia Keran David, Saraswathi Marimuthu Somasundaram, Backiyarani Suthanthiram, Karur Nallappagounder Shiva, Uma Subbaraya

      • Resumen

      págs. 203-215

      

    • Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability

      Priscilla Mercy Anitha, Periyar Selvam Sellamuthu

      • Resumen

      págs. 216-232

      

    • Antioxidant properties of Klunzinger’s mullet (Liza klunzingeri) protein hydrolysates prepared with enzymatic hydrolysis using a commercial protease and microbial hydrolysis with Bacillus licheniformis

      Sana Rabiei, Masoud Rezaei, Mehdi Nikoo, Mohammad Khezri, Mahmoud Rafieian-Kopaei, Maryam Anjomshoaa

      • Resumen

      págs. 233-246

      

    • Sonication treatment of pomegranate juice containing Saccharomyces cerevisiae and Byssochlamys fulva: Thermodynamic and predictive modeling after treatment and during shelf life

      Seyed Mohammad Bagher Hashemi, Reza Roohi

      • Resumen

      págs. 247-256

      

    • Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters

      Shahin Jabraeili, Hamid Mirzaei, Navideh Anarjan, Afshin Javadi, M. A. Behnajady

      • Resumen

      págs. 257-272

      

    • Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets

      Hsiu-Hsiang Huang, Praveen Kumar Dikkala, Kandi Sridhar, Hung-To Yang, Jia-Twu Lee, Feng-Jen Tsai

      • Resumen

      págs. 273-282