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

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  Año 2024, Vol. 30, Número 5

  • Original Research Articles

    • Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave

      Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini

      • Resumen

      págs. 397-406

      

    • Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making

      Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre

      • Resumen

      págs. 407-417

      

    • Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

      Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Cristina da Silva Naret Moreira Raymundo, Sara Simões

      • Resumen

      págs. 418-427

      

    • Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

      Alfonso Totosaus Sánchez, Edith Santos-Atenco, Ofelia Gabriela Meza-Márquez, M. E. Rodríguez Huezo, Norma Güemes Vera

      • Resumen

      págs. 428-438

      

    • Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris)

      Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu

      • Resumen

      págs. 439-449

      

    • Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

      İnci Cerit, O. Demirkol, Ayşe Avcı, Betül Sena Arkan

      • Resumen

      págs. 450-461

      

    • Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts

      Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I. Montero Cortés, Vania S. Farías Cervantes

      • Resumen

      págs. 462-471

      

    • Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets

      Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojic, Biljana Cvetkovic, Nebojsa Ilic

      • Resumen

      págs. 472-484

      

    • The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake

      Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung

      • Resumen

      págs. 485-494

      

    • Effect of ultrasound processing on rheological properties and color of green food products

      Manolya E. Oner

      • Resumen

      págs. 495-504