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Ultrasound-Assisted Esterification of Andean Native Potato Starches Increases the Degree of Substitution and Reaction Efficiency.
- Published in:
- Potato Research, 2024, v. 67, n. 2, p. 711, doi. 10.1007/s11540-023-09664-2
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- Article
Compensación cinética y termodinámica del pardeamiento no enzimático de zumos clarificados de limón.
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- Scientia Agropecuaria, 2024, v. 15, n. 2, p. 269, doi. 10.17268/sci.agropecu.2024.020
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- Article
Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention.
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- Journal of Food Process Engineering, 2023, v. 46, n. 1, p. 1, doi. 10.1111/jfpe.14168
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- Article
Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties.
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- Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4626, doi. 10.1007/s13197-020-04950-0
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- Article
Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1581, doi. 10.3390/app11041581
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- Article
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate.
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- Food Science & Technology International, 2018, v. 24, n. 3, p. 264, doi. 10.1177/1082013217747711
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- Article
Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 50, doi. 10.1515/ijfe-2016-0154
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- Article
Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice.
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- Revista Facultad Nacional de Agronomía Medellín, 2017, v. 70, n. 1, p. 8099, doi. 10.15446/rfna.v70n1.61769
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- Article
Rate-Controlling Mechanisms in the Photo-degradation of 5-Hydroxymethylfurfural.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1399, doi. 10.1007/s11947-016-1729-7
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- Article
Optimizing the Enzymatic Elimination of Clogging of a Microfiltration Membrane by P arellada Grape Cake.
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- Journal of Food Process Engineering, 2016, v. 39, n. 2, p. 132, doi. 10.1111/jfpe.12206
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- Article
Use of Response Surface Methodology to Describe the Combined Effect of Temperature and Fiber on the Rheological Properties of Orange Juice.
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- Journal of Texture Studies, 2015, v. 46, n. 2, p. 67, doi. 10.1111/jtxs.12112
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- Article
An autocatalytic kinetic model for describing microbial growth during fermentation.
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- Bioprocess & Biosystems Engineering, 2015, v. 38, n. 1, p. 199, doi. 10.1007/s00449-014-1256-8
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- Article
Effect of UV-Vis Photochemical Processing on Pear Juices from Six Different Varieties.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 84, doi. 10.1007/s11947-013-1069-9
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- Article
Inactivation of Peroxidase by Ultraviolet-Visible Irradiation: Effect of pH and Melanoidin Content.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3627, doi. 10.1007/s11947-012-1019-y
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- Article
Protective Effect of Melanoidins from Fructose-Glutamic Acid on Polyphenol Oxidase Inactivation by Ultraviolet-Visible Irradiation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3290, doi. 10.1007/s11947-012-0887-5
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- Article
Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2342, doi. 10.1007/s11947-012-0874-x
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- Article
Effect of UV-Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties.
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- Food & Bioprocess Technology, 2013, v. 6, n. 8, p. 2223, doi. 10.1007/s11947-012-0781-1
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- Article
FLOW BEHAVIOR OF CLARIFIED PEAR AND APPLE JUICES AT SUBZERO TEMPERATURES.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 2, p. 133, doi. 10.1111/j.1745-4549.2011.00630.x
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- Article
Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule.
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- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 839, doi. 10.1007/s11947-011-0655-y
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- Article
Enzymatic peeling and discoloration of Red Bartlett pears.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 636, doi. 10.1111/ijfs.12009
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- Article
Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2921, doi. 10.1007/s11947-011-0521-y
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- Article
Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2158, doi. 10.1111/j.1365-2621.2012.03083.x
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- Article
Effect of UV-vis irradiation of must on Cabernet Franc and Xarel·lo wines chemical quality.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 9, p. 2015, doi. 10.1111/j.1365-2621.2012.03059.x
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- Article
Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2132, doi. 10.1007/s11947-011-0649-9
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- Article
Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1715, doi. 10.1007/s11947-010-0472-8
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- Article
Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 47, doi. 10.1111/j.1365-2621.2011.02805.x
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- Article
Inhibitory effect of melanins from Agaricus bisporus polyphenol oxidase and two different substrates on carboxypeptidases A and B activity.
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- European Food Research & Technology, 2011, v. 233, n. 6, p. 1075, doi. 10.1007/s00217-011-1595-5
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- Article
DEGRADATION OF MANDARIN JUICE CONCENTRATES TREATED AT HIGH TEMPERATURES.
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- Journal of Food Process Engineering, 2011, v. 34, n. 3, p. 682, doi. 10.1111/j.1745-4530.2009.00421.x
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- Article
Influence of fibre addition on the rheological properties of peach juice.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 1086, doi. 10.1111/j.1365-2621.2011.02593.x
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- Article
Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 14, p. 2433, doi. 10.1002/jsfa.4103
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- Article
Rheological behaviour of concentrated mandarin juice at low temperatures.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 10, p. 2194, doi. 10.1111/j.1365-2621.2010.02392.x
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- Article
A New Model to Describe Flow Behaviour of Concentrated Orange Juice.
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- Food Biophysics, 2010, v. 5, n. 2, p. 114, doi. 10.1007/s11483-010-9151-6
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- Article
FLOW BEHAVIOR OF CLARIFIED ORANGE JUICE AT LOW TEMPERATURES.
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- Journal of Texture Studies, 2009, v. 40, n. 4, p. 445, doi. 10.1111/j.1745-4603.2009.00191.x
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- Article
Nonenzymatic browning of selected fruit juices affected by D -galacturonic acid.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 5, p. 908, doi. 10.1111/j.1365-2621.2007.01541.x
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- Article
Orange peel degradation and enzyme recovery in the enzymatic peeling process.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 113, doi. 10.1111/j.1365-2621.2005.00963.x
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- Article
Kinetics of colour development in aqueous fructose systems at high temperatures.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 14, p. 2105, doi. 10.1002/1097-0010(200011)80:14<2105::AID-JSFA760>3.0.CO;2-G
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- Article
FLOW PROPERTIES OF ORANGE DIETARY FIBER SUSPENSIONS.
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- Journal of Texture Studies, 1999, v. 30, n. 3, p. 245, doi. 10.1111/j.1745-4603.1999.tb00215.x
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- Article