CyTA - Journal of Food, Volume 8, Issue 3 (2010)

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CyTA - Journal of Food, Volume 8, Issue 3 (2010)

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Articles

Article
Physicochemical properties of carboxymethylated flamboyant (Delonix regia) seed gum
Propiedades fisicoquímicas de la goma carboximetilada de flamboyán (Delonix regia)
J. Pacheco-Aguirre, G. Rosado-Rubio, D. Betancur-Ancona & L. Chel-Guerrero
Pages: 169-176
Published online: 23 Sep 2010
AbstractforPhysicochemical properties of carboxymethylated flamboyant (Delonix regia) seed gum
Propiedades fisicoquímicas de la goma carboximetilada de flamboyán (Delonix regia) | Full Text | References | PDF (346.6 KB)
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Article
Modelización de la inactivación termosónica de Staphylococcus aureus, un enfoque multifactorial
Modeling Staphylococcus aureus thermosonic inactivaction, a multi-target approach
R. Avila-Sosa, G. G. Gastélum, A. López-Malo & E. Palou
Pages: 177-183
Published online: 23 Sep 2010
AbstractforModelización de la inactivación termosónica de Staphylococcus aureus, un enfoque multifactorial
Modeling Staphylococcus aureus thermosonic inactivaction, a multi-target approach | Full Text | References | PDF (559.2 KB)
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Article
Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell)
Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico
J. Mulero, F. Pardo & P. Zafrilla
Pages: 185-191
Published online: 23 Sep 2010
AbstractforAntioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell)
Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico | Full Text | References | PDF (170.3 KB)
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Article
Efecto del remojo con ácido cítrico, ácido ascórbico y sorbato de potasio en la calidad fisicoquímica y microbiológica de jaca mínimamente procesada
Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit
J. A. Ulloa, J. R. Aguilar-Pusian, P. Rosas-Ulloa, K. M. del C. Galavíz-Ortíz & B. E. Ulloa-Rangel
Pages: 193-199
Published online: 23 Sep 2010
AbstractforEfecto del remojo con ácido cítrico, ácido ascórbico y sorbato de potasio en la calidad fisicoquímica y microbiológica de jaca mínimamente procesada
Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit | Full Text | References | PDF (386.8 KB)
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Article
Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics
Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales
G. Ares, C. Barreiro & A. Gámbaro
Pages: 201-207
Published online: 23 Sep 2010
AbstractforEvaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics
Evaluación de extractos antioxidantes de plantas nativas uruguayas: importancia de las características sensoriales | Full Text | References | PDF (166.2 KB)
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Article
Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur)
Caracterización de la carne de dos aves de caza: zorzal (Turdus philomelos) y tórtola (Streptopelia turtur)
L. Rodríguez-Turienzo, O. Díaz, B. Sanmartín & A. Cobos
Pages: 209-215
Published online: 23 Sep 2010
AbstractforCharacterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur)
Caracterización de la carne de dos aves de caza: zorzal (Turdus philomelos) y tórtola (Streptopelia turtur) | Full Text | References | PDF (123 KB)
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Article
Uso de la deshidratación osmótica por etapas para prolongar la vida pos-cosecha de guayaba
Use of osmotic dehydration by stages to extend the postharvest life of guava
L. A. Pascual-Pineda, E. Azuara, R. Díaz & E. R. Silva
Pages: 217-228
Published online: 23 Sep 2010
AbstractforUso de la deshidratación osmótica por etapas para prolongar la vida pos-cosecha de guayaba
Use of osmotic dehydration by stages to extend the postharvest life of guava | Full Text | References | PDF (835.5 KB)
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Article
Physico-chemical characterization of fermented rice bran biomass
Caracterización fisico-química de la biomasa del salvado de arroz fermentado
M. dos S. Oliveira, V. Feddern, L. Kupski, E. P. Cipolatti, E. Badiale-Furlong & L. A. de Souza-Soares
Pages: 229-236
Published online: 23 Sep 2010
AbstractforPhysico-chemical characterization of fermented rice bran biomass
Caracterización fisico-química de la biomasa del salvado de arroz fermentado | Full Text | References | PDF (350.7 KB)
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Article
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese
Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”
A. Verzera, C. Condurso, M. Ziino, V. Romeo, M. Todaro, F. Conte & G. Dima
Pages: 237-243
Published online: 23 Sep 2010
AbstractforFree fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese
Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce” | Full Text | References | PDF (190.9 KB)
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Miscellany

Editorial Board
Page: ebi
Published online: 23 Sep 2010
CitationforEditorial Board | Full Text | PDF (43 KB)
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