CyTA - Journal of Food, Volume 12, Issue 3 (2014)

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CyTA - Journal of Food, Volume 12, Issue 3 (2014)

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Articles

Article
Assessment of thiamine content in some dairy products and rice milk
Jelena Lalić, Marko Denić, Slavica Sunarić, Gordana Kocić, Nataša Trutić, Snežana Mitić & Tatjana Jovanović
Pages: 203-209
Published online: 11 Sep 2013
AbstractforAssessment of thiamine content in some dairy products and rice milk | Full Text | References | PDF (232.9 KB)
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Article
Biopreservation potential of Enterococcus faecalis isolated from Italian traditional raw milk cheeses
Tiziana Silvetti, Stefano Morandi & Milena Brasca
Pages: 210-217
Published online: 12 Nov 2013
AbstractforBiopreservation potential of Enterococcus faecalis isolated from Italian traditional raw milk cheeses | Full Text | References | PDF (263.7 KB)
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Revisión

Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus
Irma Aranda-González, Maira Segura-Campos, Yolanda Moguel-Ordoñez & David Betancur-Ancona
Pages: 218-226
Published online: 12 Nov 2013
AbstractforStevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus | Full Text | References | PDF (263.2 KB)
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Articles

Article
Dehydration of coconut skim milk and evaluation of functional properties
Aduja Naik, G.V. Venu, Maya Prakash & K.S.M.S. Raghavarao
Pages: 227-234
Published online: 21 Nov 2013
AbstractforDehydration of coconut skim milk and evaluation of functional properties | Full Text | References | PDF (337 KB)
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Article
Behavior and changes in cell morphology of Escherichia coli O157:H7 in liquid medium and skim milk in the presence of caffeine
Rabin Gyawali, Alani Adkins, Radiah C. Minor & Salam A. Ibrahim
Pages: 235-241
Published online: 12 Nov 2013
AbstractforBehavior and changes in cell morphology of Escherichia coli O157:H7 in liquid medium and skim milk in the presence of caffeine | Full Text | References | PDF (265.3 KB)
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Article
Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour
Estrella Edith Arce-Arce, José Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Rocío Moreno-Jiménez, Juan de Dios Figueroa-Cárdenas & Argelia Nazdira Montelongo-Montelongo
Pages: 242-248
Published online: 05 Dec 2013
AbstractforEffect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour | Full Text | References | PDF (295.8 KB)
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Article
Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking
Chun-Hui Chang, Bao-Hua Kong & Xin-Huai Zhao
Pages: 249-255
Published online: 14 Feb 2014
AbstractforQuality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking | Full Text | References | PDF (310.7 KB)
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Article
Omisión del desayuno, estado nutricional y hábitos alimentarios de niños y adolescentes de escuelas públicas de Morelos, México
Adrián Guillermo Quintero-Gutiérrez, Guillermina González-Rosendo, Nantli Ashima Rodríguez-Murguía, Gybran Eduardo Reyes-Navarrete, Rubén Puga-Díaz & Javier Villanueva-Sánchez
Pages: 256-262
Published online: 14 Feb 2014
AbstractforOmisión del desayuno, estado nutricional y hábitos alimentarios de niños y adolescentes de escuelas públicas de Morelos, México | Full Text | References | PDF (157.7 KB)
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Article
Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura
B. Contreras-Jiménez, E. Morales-Sánchez, M.L. Reyes-Vega & M. Gaytán-Martínez
Pages: 263-270
Published online: 05 Dec 2013
AbstractforPropiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura | Full Text | References | PDF (637.9 KB)
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Phenolic content and antioxidant capacity of extracts of Laurus nobilis L., Coriandrum sativum L. and Amaranthus hybridus L.
D.B. Muñiz-Márquez, R. Rodríguez, N. Balagurusamy, M.L. Carrillo, R. Belmares, J.C. Contreras, G.V. Nevárez & C.N. Aguilar
Pages: 271-276
Published online: 13 Nov 2013
AbstractforPhenolic content and antioxidant capacity of extracts of Laurus nobilis L., Coriandrum sativum L. and Amaranthus hybridus L. | Full Text | References | PDF (217.6 KB)
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Article
Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness
M.B.L. Dutra & H.M.A. Bolini
Pages: 277-281
Published online: 21 Nov 2013
AbstractforAcerola nectar sweetened with different sweeteners: ideal and equivalent sweetness | Full Text | References | PDF (205.1 KB)
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Article
Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production
Kanintra Suwanmanon & Pao-Chuan Hsieh
Pages: 282-290
Published online: 21 Nov 2013
AbstractforIsolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production | Full Text | References | PDF (387.3 KB)
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Article
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting
F. Venturi, G. Andrich, C. Sanmartin, G. Scalabrelli, G. Ferroni & A. Zinnai
Pages: 291-297
Published online: 10 Apr 2014
AbstractforThe expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting | Full Text | References | PDF (405.4 KB)
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Short Communication

Kale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates
Alejandro Becerra-Moreno, Pedro A. Alanís-Garza, José Luis Mora-Nieves, Juan Pablo Mora-Mora & Daniel A. Jacobo-Velázquez
Pages: 298-303
Published online: 05 Dec 2013
AbstractforKale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates | Full Text | References | PDF (216.9 KB)
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