Found: 23
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Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar.
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- Journal of Food Science & Technology, 2022, v. 59, n. 7, p. 2599, doi. 10.1007/s13197-021-05278-z
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- Article
Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple ( Stenocereus sp.- Fragaria ananassa) beverage.
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- Journal of Food Science & Technology, 2017, v. 54, n. 3, p. 611, doi. 10.1007/s13197-016-2482-7
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- Article
Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies.
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- International Journal of Molecular Sciences, 2020, v. 21, n. 21, p. 8357, doi. 10.3390/ijms21218357
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- Article
Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 299, doi. 10.1016/j.fbp.2017.01.001
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- Article
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears ( Opuntia ficus- indica) Beverages.
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- Food Engineering Reviews, 2015, v. 7, n. 2, p. 198, doi. 10.1007/s12393-015-9111-5
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- Article
High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp ( Mangifera indica L.).
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- Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 639, doi. 10.1007/s11947-016-1844-5
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- Article
High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity.
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- Food & Bioprocess Technology, 2015, v. 8, n. 5, p. 1032, doi. 10.1007/s11947-014-1465-9
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- Article
Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase ( PME) inactivation in comminuted orange.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 12, p. 2438, doi. 10.1002/jsfa.6969
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- Article
MOISTURE ADSORPTION ISOTHERMS OF FREEZE-DRIED AND AIR-DRIED MEXICAN RED SAUCE.
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- Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1931, doi. 10.1111/j.1745-4530.2009.00509.x
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- Article
Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia).
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- Molecules, 2023, v. 28, n. 22, p. 7606, doi. 10.3390/molecules28227606
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- Article
Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles.
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- Molecules, 2022, v. 27, n. 21, p. 7179, doi. 10.3390/molecules27217179
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- Article
High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review.
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- Molecules, 2022, v. 27, n. 5, p. 1502, doi. 10.3390/molecules27051502
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- Article
The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12816
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- Article
ANALYSIS OF THE DRYING PROCESS OF MEXICAN HOT SALSA USING THE CHARACTERISTIC CURVE MODEL.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 441, doi. 10.1111/j.1745-4549.2011.00662.x
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- Article
Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4063, doi. 10.1002/fsn3.4066
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- Article
State-of-the-Art Extraction Methodologies for Bioactive Compounds from Algal Biome to Meet Bio-Economy Challenges and Opportunities.
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- Molecules, 2018, v. 23, n. 11, p. 2953, doi. 10.3390/molecules23112953
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- Article
Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4639, doi. 10.1111/ijfs.15134
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- Article
Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process.
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- Foods, 2024, v. 13, n. 2, p. 177, doi. 10.3390/foods13020177
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- Article
Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.
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- Foods, 2022, v. 11, n. 15, p. 2342, doi. 10.3390/foods11152342
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- Article
High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review.
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- Foods, 2021, v. 10, n. 8, p. 1867, doi. 10.3390/foods10081867
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- Article
Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review.
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- Foods, 2021, v. 10, n. 4, p. 878, doi. 10.3390/foods10040878
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- Article
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions.
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- Foods, 2020, v. 9, n. 6, p. 821, doi. 10.3390/foods9060821
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- Article
Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 185, doi. 10.1177/1082013216678537
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- Article