Vol. 19 No. 1 (2009)

Enero-abril

Published: 2024-03-04

Original articles

Preservation of green bell peppers with chitosan coatings

Mario A. García, Raúl Díaz, Alicia Casariego, Soledad Bolumen, Roger de Hombre Morgado, Iris González, Ivania Rodríguez-Álvarez, Julia M. Salgado

1-6
- pdf (Spanish)
Modelling of mechanical properties of chitosan films

Alicia Casariego , Raúl Díaz, Yadira Sergrañes, Olga M. Nieto, Carmen Durán, Nestor López, Miguel Rodríguez, Juan González

7-12
- pdf (Spanish)
Shelf life of sweet cookies

Ada Castillo, Cira Duarte , Maruja González

13-18
- pdf (Spanish)
Shelf-life of a powder watermelon flavor

Ariel Ortega-Luis, Isabel Montelongo , Elda Roncal , Esther Rogert

19-22
- pdf (Spanish)
Evaluation of the gelatine as stabilizer on a fermented milk whith addition of inulin

Ana Iris Brito, Julio Perea

23-26
- pdf (Spanish)
Physicochemical rheological and sensory characteristics in matancero cheese ripening

Carola Íñiguez, Fernando Cardoso , Vladimir Suárez-Soliz

27-31
- pdf (Spanish)
Relation of the low birth weight with the nutritional state and some habits of maternal life

Migdalia Arazo, Chavely Pérez, Luis Ledesma , Ibis de la Cruz

32-37
- pdf (Spanish)
Evaluation of diets offered to diabetic pregnant women at ginecobstetric hospital

Nairoby Sevila, Jorge Expósito, Iván González, Luís Ledesma, María Leslie

38-44
- pdf (Spanish)
Sensorial behaviour of pork meat packed in modified atmosphere

Urselia Hernández-López, Ada Castillo, Ramón Santos, Magdalena Ramos, Dany Pérez, Ivania Rodríguez-Álvarez, Silvia Falco, Margarita Nuñez de Villavicencio , María A. Guerra, Roger de Hombre Morgado

45-51
- pdf (Spanish)
Partial substitution of the back fat for palm fats in a model meat emulsion system

Dany Pérez, Octavio Venegas-Fornias

52-55
- pdf (Spanish)
Acceptance of ham and sausages from rabbit meat

Laura Estrada, José María Tapia , Heraclio Gálvez

56-59
- pdf (Spanish)

Bibliographic reviews

Determination of rancidity in meat

Octavio Venegas-Fornias, Dany Pérez

60-70
- pdf (Spanish)

Vol. 19 No. 1 (2009)

Original articles

Preservation of green bell peppers with chitosan coatings

Modelling of mechanical properties of chitosan films

Shelf life of sweet cookies

Shelf-life of a powder watermelon flavor

Evaluation of the gelatine as stabilizer on a fermented milk whith addition of inulin

Physicochemical rheological and sensory characteristics in matancero cheese ripening

Relation of the low birth weight with the nutritional state and some habits of maternal life

Evaluation of diets offered to diabetic pregnant women at ginecobstetric hospital

Sensorial behaviour of pork meat packed in modified atmosphere

Partial substitution of the back fat for palm fats in a model meat emulsion system

Acceptance of ham and sausages from rabbit meat

Bibliographic reviews

Determination of rancidity in meat

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