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

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  Año 2025, Vol. 31, Número 2

  • Original Research Articles

    • Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage

      Hong-Bin He, Wanying Wu, Qingfei Dong, Fengping An, Qun Huang, Hongbo Song

      • Resumen

      págs. 95-103

      

    • Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma

      Zoha Chahardehi Sirati, M. Gharachorloo, Hamidreza Ghomi Marzdashti, Reza Azizinezhad

      • Resumen

      págs. 104-114

      

    • Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production

      Allien Monique Rosa Machado, Melícia Cintia Galdeano, Daniela De Grandi Castro Freitas, Erika Fraga de Souza, Marcela de Alcantara, Sidinéa Cordeiro de Freitas, Renata Valeriano Tonon

      • Resumen

      págs. 115-127

      

    • Accessing the biotechnological potential of a novel isolated microalga from a semi-arid region of Brazil

      Alysson de Sá Pereira Lima, Thiago B. Cahú, Danielli Matias de Dantas, Bruno Veras, Rayanna S. Souza, Laenne B. S. Moraes, Francisca C.O. Silva, Maria I F Araújo, Alfredo Olivera Gálvez, Ranilson de Souza Bezerra

      • Resumen

      págs. 128-141

      

    • Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach

      Sourav Misra, Pooja Pandey, Hari Niwas Mishra

      • Resumen

      págs. 142-154

      

    • Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

      Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin

      • Resumen

      págs. 155-166

      

    • Effect of ultrasound pretreatment and soaking time on Quinoa malting

      Arezu Eftekhari Yazdi, Ahmad Nia, Fariba Naghipour, Mohammadreza Saeidi

      • Resumen

      págs. 167-179