Food and bioprocess technology., Tập 7, Số 4, 2014 Mục lục: Dòng Nội dung 1 Membrane Separation Processes for the Beer Industry: a Review and State of the Art / Alan Ambrosi, Nilo Sérgio Medeiros Cardozo, Isabel Cristina Tessaro 2 The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt / Hanh Thi Hong Nguyen and others 3 Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes / Anna L. Carew and others 4 Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties / Julia Rodríguez-García, Ana Salvador, Isabel Hernando 5 Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques / Chien Hwa Chong and others 6 Effect of the Processing Steps on Cactus Juice Production / Taiana Maria Deboni and others 7 Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy / Mariana Ferrario, Sandra Guerrero, Stella Maris Alzamora 8 The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR / Mathias Aschenbrenner and others 9 Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets / Matteo Ottavian and others 10 Influence of Amyloglucosidase in Bread Crust Properties / R. Altamirano-Fortoul, I. Hernando, C. M. Rosell 11 Development of a Hyperspectral Computer Vision System Based on Two Liquid Crystal Tuneable Filters for Fruit Inspection. Application to Detect Citrus Fruits Decay / J. Gómez-Sanchis and others 12 Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products / Charikleia Chranioti, Constantina Tzia 13 Heat Treatment at 38 °C and 75–80 % Relative Humidity Ameliorates Storability of Cactus Pear Fruit (Opuntia ficus-indica cv “Gialla”) / Salvatore D’Aquino, Innocenza Chessa, Mario Schirra 14 Proximate Composition of Triangular Pea, White Pea, Spotted Colored Pea, and Small White Kidney Bean and Their Starch Properties / Wenhao Li and others 15 Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life / Bartolomeu G. de S. Medeiros and others 16 Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data / Steven Le Feunteun and others 17 Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality / Brahim Bchir and others 18 Fresh-Cut Kiwifruit Structure and Firmness as Affected by Heat Pre-treatments and Post-cut Calcium Dips / Sara Beirão-da-Costa, José Empis, Margarida Moldão-Martins 19 Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice / Rogelio Sánchez-Vega, Pedro Elez-Martínez, Olga Martín-Belloso 20 Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications / Marthyna P. Souza and others 21 Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods / Luz A. Pascual-Pineda and others 22 Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours / María D. Torres and others 23 Computer Vision System Applied to Classification of “Manila” Mangoes During Ripening Process / Nayeli Vélez-Rivera and others 24 Fluorescence Excitation–Emission Features of Aflatoxin and Related Secondary Metabolites and Their Application for Rapid Detection of Mycotoxins / Zuzana Hruska and others 25 Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices / Qamar Abbas Syed and others 26 Mapping of Fat and Moisture Distribution in Atlantic Salmon Using Near-Infrared Hyperspectral Imaging / Fengle Zhu and otehrs 27 “Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora” by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3–4 (2010) 603–614] / Ankit Patras, Tatiana Koutchma 28 Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614] / Leda Giannuzzi, Noemi Zaritzky

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