Found: 16
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Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling.
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- Sustainability (2071-1050), 2023, v. 15, n. 13, p. 10704, doi. 10.3390/su151310704
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- Article
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability.
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- Molecules, 2020, v. 25, n. 14, p. 3305, doi. 10.3390/molecules25143305
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- Article
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 9, doi. 10.1002/cche.10204
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- Article
Survival of Lactobacillussalivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization.
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- Microorganisms, 2020, v. 8, n. 8, p. 1095, doi. 10.3390/microorganisms8081095
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- Article
Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix.
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- Microorganisms, 2020, v. 8, n. 5, p. 654, doi. 10.3390/microorganisms8050654
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- Article
Impact of processing on the nutritional and functional value of mandarin juice.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 12, p. 4558, doi. 10.1002/jsfa.10514
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- Article
FOOD PROCESSING TECHNOLOGY AS A MEDIATOR OF FUNCTIONALITY. STRUCTURE-PROPERTY-PROCESS RELATIONSHIPS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 9, doi. 10.15414/jmbfs.2015.4.special3.9-13
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- Article
Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 6, p. 2109, doi. 10.1111/ijfs.14116
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- Article
Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children.
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- Nutrición Hospitalaria, 2013, v. 28, n. 4, p. 1177, doi. 10.3305/nh.2013.28.4.6580
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- Article
Optimálizácia rozdelenia častíc bieleho cukru.
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- Listy Cukrovarnicke a Reparske, 2012, v. 128, n. 12, p. 385
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- Article
Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment.
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- Antioxidants, 2023, v. 12, n. 6, p. 1229, doi. 10.3390/antiox12061229
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- Article
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions.
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- Foods, 2024, v. 13, n. 5, p. 744, doi. 10.3390/foods13050744
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- Article
Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges.
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- Foods, 2024, v. 13, n. 1, p. 9, doi. 10.3390/foods13010009
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- Article
Special Issue on Applied Microbiology in Food Technology.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 19, p. 9559, doi. 10.3390/app12199559
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- Article
Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 22, p. 10909, doi. 10.3390/app112210909
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- Article
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4454, doi. 10.1002/jsfa.11799
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- Article