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

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  Año 2024, Vol. 30, Número 6

  • Original Research Articles

    • An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality

      Aya Y. Mostafa, Adel Badee, Shahinaz Ahmed Helmy, Serag A. Farag, Mohamed E. Abdel Aziz

      • Resumen

      págs. 507-516

      

    • Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle

      Sumit Kumar Verma, P. Ganesan, Pankaj Kishore, S. Remya, C.O. Mohan, P. Padmavathy, Nagarajan Muralidhran, J. Bindu

      • Resumen

      págs. 517-526

      

    • Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours

      Juan Manuel Santamaría Gómez, Yolanda Salinas Moreno, Roberto Sigüenza López, Héctor Silos Espino, Irma Guadalupe López Muraira, Alejandra Chávez Rodríguez, Isaac Andrade González

      • Resumen

      págs. 527-534

      

    • Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

      Sibel Bölek, Feyza Tosya, Özge Dinç

      • Resumen

      págs. 535-544

      

    • Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties

      Esra Gençdağ, Ahmet Görgüç, Sena Anakiz, Fatih Mehmet Yılmaz

      • Resumen

      págs. 545-554

      

    • Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd

      Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty

      • Resumen

      págs. 555-564

      

    • Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

      Sibel Bölek, Muhammed A. Göktaş, Feyza Tosya, Feriha Göksu, Özge Dinç

      • Resumen

      págs. 565-573

      

    • Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce

      Jianhua Yao, Liang Zhang, Kai Fan

      • Resumen

      págs. 574-582

      

    • Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners

      Diego Archaina, Roy Rivero, Natalia Sosa, Carolina Schebor

      • Resumen

      págs. 583-591

      

    • Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

      Rebecca M. Cheng, Jessie Usaga, Randy W. Worobo

      • Resumen

      págs. 592-600