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

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  Año 2025, Vol. 31, Número 3

  • Original Research Articles

    • Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

      Luciana Ruschel dos Santos, Alberto Alía Muñoz, Irene Martín Tornero, Carla Patrícia Freitas, Laura Beatriz Rodrigues, Jucilene Sena Dos Santos, Karen Apellanis Borges, Thales Quedi Furian, Juan J. Córdoba

      • Resumen

      págs. 183-189

      

    • Effect of ozone treatment on microbial and quality alteration of onions during 2 months storage

      Budiyono Budiyono, Muhammad Nur, Suhartono Damas, Apoina Kartini, Fauzi Muh, Ade Ika Susan, Eva Sasmita

      • Resumen

      págs. 190-196

      

    • Ultrasonication and thermosonication applied in the processing of jalapeno pepper (Capsicum annuum var. annuum) sauce

      Carla AdrianaFerrari Artilha-Mesquita, Ana Paula Stafussa, Letícia M. Rodrigues, Evandro Silva, Eduardo J. Pilau, Grasiele Scaramal Madrona

      • Resumen

      págs. 197-207

      

    • Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties

      Claudia Pérez Pirotto, Isabel Hernando Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia

      • Resumen

      págs. 208-214

      

    • Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte

      Gulden Kilic, Berna Ozturk, Aysegul Kirmizigul Peker, Ilkin Yucel Sengun

      • Resumen

      págs. 215-225

      

    • Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

      Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang

      • Resumen

      págs. 226-236

      

    • Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot

      Adrián León, Verónica Romina Logegaray, Victoria Casajús, Mauro A. Perini, Antonella Barriga Lourenco, Corel Salinas, Andrea Milagros Reyes Jara, Pedro Marcos Civello, Mirta Galelli, Gustavo Martínez, Alejandra Picallo, Diana Frezza

      • Resumen

      págs. 237-247

      

    • Functional properties and sensory profile of coffee prepared by different brewing methods

      Jenny Barrera López, María Hernández Carrión

      • Resumen

      págs. 248-260

      

    • Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment

      Mahmoud Koushesh Saba, Hosain Darvishi, Lolav Zarei, Ommol Banin Sogvar

      • Resumen

      págs. 261-272