Found: 15
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Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages.
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- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 132, doi. 10.1007/s13197-018-3466-6
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- Article
Efecto de luz ultravioleta-C y ultrafiltración sobre las características fisicoquímicas, antioxidantes y sensoriales de savia de Agave salmiana almacenada.
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- Información Tecnológica, 2021, v. 32, n. 4, p. 65, doi. 10.4067/S0718-07642021000400065
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- Article
SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS.
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- Journal of Food Quality, 2005, v. 28, n. 5/6, p. 479, doi. 10.1111/j.1745-4557.2005.00050.x
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- Article
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying.
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- Food Engineering Reviews, 2021, v. 13, n. 4, p. 769, doi. 10.1007/s12393-021-09288-7
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- Article
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods.
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- Food Engineering Reviews, 2020, v. 12, n. 3, p. 290, doi. 10.1007/s12393-020-09219-y
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- Article
A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1495, doi. 10.1007/s11947-017-1916-1
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- Article
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE.
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- Journal of Food Process Engineering, 2009, v. 32, n. 6, p. 916, doi. 10.1111/j.1745-4530.2008.00253.x
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- Article
REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT.
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- Journal of Food Process Engineering, 2005, v. 28, n. 5, p. 437, doi. 10.1111/j.1745-4530.2005.00040.x
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- Article
High Hydrostatic Pressure Processing of Cheese.
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- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 4, p. 399, doi. 10.1111/j.1541-4337.2012.00192.x
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- Article
INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 2, p. 143, doi. 10.1111/j.1745-4549.2008.00234.x
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- Article
EFFECT OF HIGH HYDROSTATIC PRESSURE ON SPORES OF GEOBACILLUS STEAROTHERMOPHILUS SUSPENDED IN SOYMILK.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 5, p. 546, doi. 10.1111/j.1745-4549.2007.00141.x
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- Article
EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE.
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 5, p. 582, doi. 10.1111/j.1745-4549.2006.00090.x
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- Article
HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS.
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- Journal of Food Processing & Preservation, 2004, v. 28, n. 1, p. 69, doi. 10.1111/j.1745-4549.2004.tb00538.x
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- Article
Efecto del aceite esencial de Cymbopogon citratus sobre propiedades fisicoquímicas en películas de quitosano.
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- Scientia Agropecuaria, 2017, v. 8, n. 4, p. 401, doi. 10.17268/sci.agropecu.2017.04.11
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- Article
Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
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- Food Science & Technology International, 2016, v. 22, n. 6, p. 536, doi. 10.1177/1082013216631646
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- Article