CyTA - Journal of Food, Volume 9, Issue 3 (2011)

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CyTA - Journal of Food, Volume 9, Issue 3 (2011)

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Articles

Article
A kinetic study of osmotic dehydration of apricot using salt solutions
Estudio cinético de la deshidratación osmótica de albaricoque usando soluciones salinas
Mahnaz Manafi, Javad Hesari, S. Hadi Peighambardoust, Sodeif Azadmard Damirchi & Mohammad Rahimzadeh Khoyi
Pages: 167-170
Published online: 09 Aug 2011
AbstractforA kinetic study of osmotic dehydration of apricot using salt solutions
Estudio cinético de la deshidratación osmótica de albaricoque usando soluciones salinas | Full Text | References | PDF (96.9 KB) | Supplemental
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Article
Producción y evaluación funcional de un concentrado proteico de calamar gigante (Dosidicus gigas) obtenido mediante disolución alcalina
Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) obtained by alkaline dissolution
G. Dihort-Garcia, V. M. Ocano-Higuera, J. M. Ezquerra-Brauer, M. E. Lugo-Sanchez, R. Pacheco-Aguilar, S. M. Barrales-Heredia & E. Marquez-Rios
Pages: 171-179
Published online: 26 Jul 2011
AbstractforProducción y evaluación funcional de un concentrado proteico de calamar gigante (Dosidicus gigas) obtenido mediante disolución alcalina
Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) obtained by alkaline dissolution | Full Text | References | PDF (169.5 KB)
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Article
Dough rheology and bread quality of supplemented flours
Reología de la masa y calidad del pan de harinas suplementadas
Antonietta Baiano & Carmela Terracone
Pages: 180-186
Published online: 27 Jul 2011
AbstractforDough rheology and bread quality of supplemented flours
Reología de la masa y calidad del pan de harinas suplementadas | Full Text | References | PDF (116 KB) | Supplemental
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Article
Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics
Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría
A. Rohman & Y. B. Che Man
Pages: 187-191
Published online: 27 Jul 2011
AbstractforAnalysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics
Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría | Full Text | References | PDF (99.8 KB) | Supplemental
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Article
Study of morphological and chemical diversity in chestnut trees (var. “Judia”) as a function of temperature sum
Estudio de la diversidad morfológica y química del fruto de castaña (var. “Judia”) en función de la suma de la temperatura
L.-T. Dinis, J. Ferreira-Cardoso, F. Peixoto, R. Costa & J. Gomes-Laranjo
Pages: 192-199
Published online: 09 Aug 2011
AbstractforStudy of morphological and chemical diversity in chestnut trees (var. “Judia”) as a function of temperature sum
Estudio de la diversidad morfológica y química del fruto de castaña (var. “Judia”) en función de la suma de la temperatura | Full Text | References | PDF (124.4 KB) | Supplemental
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Article
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior
Efectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis
Antonietta Baiano, Carmela Lamacchia & Carmela Terracone
Pages: 200-209
Published online: 27 Jul 2011
AbstractforEffects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior
Efectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis | Full Text | References | PDF (137.1 KB) | Supplemental
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Short Communication

Article
Discrimination of meat patés according to the animal species by means of near infrared spectroscopy and chemometrics

Discriminación de muestras de paté de carne según tipo de especie mediante el uso de la espectroscopia en el infrarrojo cercano y la quimiometria
E. Restaino, A. Fassio & D. Cozzolino
Pages: 210-213
Published online: 27 Jul 2011
AbstractforDiscrimination of meat patés according to the animal species by means of near infrared spectroscopy and chemometrics

Discriminación de muestras de paté de carne según tipo de especie mediante el uso de la espectroscopia en el infrarrojo cercano y la quimiometria | Full Text | References | PDF (85.1 KB) | Supplemental
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Articles

Article
Effects of roasting and boiling on the physical and mechanical properties of 11 Portuguese chestnut cultivars (Castanea sativa Mill.)

Efectos de asado y hervido en las propiedades físicas y mécánicas de once cultivares de castaña porgueses (Castanea sativa Mill.)
A. P. Silva, R. Santos-Ribeiro, O. Borges, B. Magalhães, M. E. Silva & B. Gonçalves
Pages: 214-219
Published online: 27 Jul 2011
AbstractforEffects of roasting and boiling on the physical and mechanical properties of 11 Portuguese chestnut cultivars (Castanea sativa Mill.)

Efectos de asado y hervido en las propiedades físicas y mécánicas de once cultivares de castaña porgueses (Castanea sativa Mill.) | Full Text | References | PDF (105.1 KB) | Supplemental
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Article
Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar
Proteólisis de derivados de langostino (Peaneus monodon) de Madagascar
Z. Randriamahatody, K. S.B. Sylla, H. T.M. Nguyen, C. Donnay-Moreno, L. Razanamparany, N. Bourgougnon & J. P. Bergé
Pages: 220-228
Published online: 22 Sep 2011
AbstractforProteolysis of shrimp by-products (Peaneus monodon) from Madagascar
Proteólisis de derivados de langostino (Peaneus monodon) de Madagascar | Full Text | References | PDF (375.9 KB)
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Article
Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters
Secado de rodajas de tomate: cambios en cinéticos del secado, contenido en minerales, actividad antioxidante y parámetros de color
D. Arslan & M. M. Özcan
Pages: 229-236
Published online: 22 Sep 2011
AbstractforDrying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters
Secado de rodajas de tomate: cambios en cinéticos del secado, contenido en minerales, actividad antioxidante y parámetros de color | Full Text | References | PDF (131.9 KB) | Supplemental
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Article
Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars
Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares
M. Kopjar & V. Piližota
Pages: 237-242
Published online: 22 Sep 2011
AbstractforPrevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars
Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares | Full Text | References | PDF (107.9 KB) | Supplemental
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Article
The effect of drying temperature on mechanical properties of pig skin gelatin films
El efecto de la temperatura de secado sobre las propiedades mecánicas de películas de gelatina de cerdo
G. Aguirre-Alvarez, D. J. Pimentel-González, R. G. Campos-Montiel, T. Foster & S. E. Hill
Pages: 243-249
Published online: 22 Sep 2011
AbstractforThe effect of drying temperature on mechanical properties of pig skin gelatin films
El efecto de la temperatura de secado sobre las propiedades mecánicas de películas de gelatina de cerdo | Full Text | References | PDF (114.2 KB) | Supplemental
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