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Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 7, p. 2599, doi. 10.1007/s13197-021-05278-z
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- Publication type:
- Article
Hygroscopic properties and glass transition of dehydrated mango, apple and banana.
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- Journal of Food Science & Technology, 2018, v. 55, n. 2, p. 540, doi. 10.1007/s13197-017-2963-3
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- Publication type:
- Article
Inactivation model and risk-analysis design for apple juice processing by high-pressure CO.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 258, doi. 10.1007/s13197-017-2933-9
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
Wounding and UVB Light Synergistically Induce the Biosynthesis of Phenolic Compounds and Ascorbic Acid in Red Prickly Pears (Opuntia ficus-indica cv. Rojo Vigor).
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- International Journal of Molecular Sciences, 2019, v. 20, n. 21, p. 5327, doi. 10.3390/ijms20215327
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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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- Publication type:
- Article
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico.
- Published in:
- 2021
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- Publication type:
- Editorial
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents.
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- Food Engineering Reviews, 2021, v. 13, n. 3, p. 660, doi. 10.1007/s12393-021-09289-6
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- Publication type:
- Article
Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13).
- Published in:
- 2021
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- Publication type:
- Editorial
Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 104, doi. 10.1007/s12393-020-09230-3
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- Publication type:
- Article
Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators.
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- Food Engineering Reviews, 2019, v. 11, n. 3, p. 184, doi. 10.1007/s12393-019-09192-1
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- Publication type:
- Article
Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals.
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- Food Engineering Reviews, 2017, v. 9, n. 4, p. 314, doi. 10.1007/s12393-017-9158-6
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- Publication type:
- Article
Advances in the Functional Characterization and Extraction Processes of Dietary Fiber.
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- Food Engineering Reviews, 2016, v. 8, n. 3, p. 251, doi. 10.1007/s12393-015-9134-y
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- Publication type:
- 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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- Publication type:
- Article
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation.
- Published in:
- Food Engineering Reviews, 2014, v. 6, n. 3, p. 56, doi. 10.1007/s12393-014-9075-x
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- Publication type:
- Article
The Dietary Fiber Profile, Total Polyphenol Content, Functionality of Silvetia compressa and Ecklonia arborea, and Modifications Induced by High Hydrostatic Pressure Treatments.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 3, p. 512, doi. 10.1007/s11947-018-2229-8
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- Publication type:
- Article
Effects of UVB Light, Wounding Stress, and Storage Time on the Accumulation of Betalains, Phenolic Compounds, and Ascorbic Acid in Red Prickly Pear (Opuntia ficus-indica cv. Rojo Vigor).
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 12, p. 2265, doi. 10.1007/s11947-018-2183-5
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- Publication type:
- Article
Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients.
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- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1439, doi. 10.1007/s11947-018-2117-2
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- Publication type:
- Article
High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality.
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 1, p. 110, doi. 10.1007/s11947-017-1998-9
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- Publication type:
- Article
Steady- and Unsteady-State Determination of the Water Vapor Permeance ( WVP) of Polyethylene Film to Estimate the Moisture Gain of Packed Dry Mango.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 10, p. 1792, doi. 10.1007/s11947-017-1951-y
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- Publication type:
- 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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- Publication type:
- Article
High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp ( Mangifera indica L.).
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 639, doi. 10.1007/s11947-016-1844-5
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- Publication type:
- Article
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP).
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 904, doi. 10.1007/s11947-016-1677-2
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- Publication type:
- Article
Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1244, doi. 10.1007/s11947-015-1488-x
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- Publication type:
- Article
High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity.
- Published in:
- Food & Bioprocess Technology, 2015, v. 8, n. 5, p. 1032, doi. 10.1007/s11947-014-1465-9
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- Publication type:
- Article
Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods.
- Published in:
- Food & Bioprocess Technology, 2011, v. 4, n. 6, p. 986, doi. 10.1007/s11947-010-0489-z
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- Publication type:
- Article
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods.
- Published in:
- Food & Bioprocess Technology, 2011, v. 4, n. 6, p. 969, doi. 10.1007/s11947-011-0543-5
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- Publication type:
- Article
Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/9105237
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- Publication type:
- Article
HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR.
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- Journal of Food Quality, 2011, v. 34, n. 6, p. 371, doi. 10.1111/j.1745-4557.2011.00413.x
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- Publication type:
- Article
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E125, doi. 10.1111/j.1365-2621.2006.tb15625.x
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- Publication type:
- Article
FIRMNESS CHANGES OF IMPREGNATED WHOLE PEELED PRICKLY PEAR.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 5, p. 571, doi. 10.1111/j.1745-4603.2009.00198.x
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- Publication type:
- Article
In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 9, p. 3246, doi. 10.1002/jsfa.8827
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- Publication type:
- 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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- Publication type:
- Article
Pickling brine treatment for possible recycling using high-pressure homogenization.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 6, p. 1157, doi. 10.1002/jsfa.2850
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- Publication type:
- Article
Addressing key features involved in bioactive extractability of vigor prickly pears submitted to high hydrostatic pressurization.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 1, p. N.PAG, doi. 10.1111/jfpe.13202
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- Publication type:
- Article
MOISTURE ADSORPTION ISOTHERMS OF FREEZE-DRIED AND AIR-DRIED MEXICAN RED SAUCE.
- Published in:
- 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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- Publication type:
- Article
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE.
- Published in:
- 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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- Publication type:
- Article
GLASS TRANSITION TEMPERATURE (T<sub>g</sub>) AND WATER ACTIVITY (a<sub>w</sub>) OF DEHYDRATED APPLE PRODUCTS.
- Published in:
- Journal of Food Process Engineering, 1999, v. 22, n. 2, p. 91, doi. 10.1111/j.1745-4530.1999.tb00473.x
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- Publication type:
- 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).
- Published in:
- Molecules, 2023, v. 28, n. 22, p. 7606, doi. 10.3390/molecules28227606
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- Publication type:
- Article
Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles.
- Published in:
- Molecules, 2022, v. 27, n. 21, p. 7179, doi. 10.3390/molecules27217179
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- Publication type:
- Article
High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review.
- Published in:
- Molecules, 2022, v. 27, n. 5, p. 1502, doi. 10.3390/molecules27051502
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- Publication type:
- Article
Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Sweet Mary) Using Vegetable Oils.
- Published in:
- Molecules, 2022, v. 27, n. 3, p. 638, doi. 10.3390/molecules27030638
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- Publication type:
- Article
Improving quality of fresh‐cut mango using polysaccharide‐based edible coatings.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 4, p. 938, doi. 10.1111/ijfs.13666
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- Publication type:
- Article
Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6380, doi. 10.1002/jsfa.9917
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- Publication type:
- Article
Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 9, p. N.PAG, doi. 10.1111/jfpp.13738
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- Publication type:
- Article
The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12816
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- Publication type:
- Article
ANALYSIS OF THE DRYING PROCESS OF MEXICAN HOT SALSA USING THE CHARACTERISTIC CURVE MODEL.
- Published in:
- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 441, doi. 10.1111/j.1745-4549.2011.00662.x
- By:
- Publication type:
- Article
Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients.
- Published in:
- Antioxidants, 2020, v. 9, n. 2, p. 164, doi. 10.3390/antiox9020164
- By:
- Publication type:
- Article
Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk.
- Published in:
- Beverages, 2022, v. 8, n. 2, p. 19, doi. 10.3390/beverages8020019
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- Publication type:
- Article