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Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.).
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- Beverages, 2024, v. 10, n. 1, p. 7, doi. 10.3390/beverages10010007
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- Article
Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil.
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- AIMS Agriculture & Food, 2024, v. 9, n. 1, p. 304, doi. 10.3934/agrfood.2024018
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- Article
Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study.
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- Starch / Staerke, 2023, v. 75, n. 1/2, p. 1, doi. 10.1002/star.202200158
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- Article
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles.
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- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4625959
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- Article
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16774
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- Article
Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 7, p. 3488, doi. 10.3390/app12073488
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- Article
Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.
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- Antioxidants, 2021, v. 10, n. 9, p. 1368, doi. 10.3390/antiox10091368
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- Article
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 3, p. 334, doi. 10.1007/s11130-021-00910-x
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- Article
Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef.
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- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4555, doi. 10.1002/fsn3.1767
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- Article
Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (Stenocereus spp.) Blend.
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- Foods, 2020, v. 9, n. 8, p. 1068, doi. 10.3390/foods9081068
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- Article
Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values.
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- Processes, 2020, v. 8, n. 7, p. 841, doi. 10.3390/pr8070841
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- Article
Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid.
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- Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900150
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- Article
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.
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- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/5927670
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- Article
Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying.
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- Foods, 2019, v. 8, n. 7, p. 268, doi. 10.3390/foods8070268
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- Article
Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α‐glucosidases.
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- Journal of Food Biochemistry, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfbc.12896
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- Article
Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.
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- Foods, 2019, v. 8, n. 6, p. 183, doi. 10.3390/foods8060183
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- Article
EFFECT OF ROASTING-DRYING PROCESS ON PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF ROASTED-DRIED PEPPERS (Capsicum annuum L.).
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- Agrociencia, 2019, v. 53, n. 3, p. 319
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- Article
Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses.
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- Revista Mexicana de Ciencias Pecuarias, 2019, v. 10, n. 1, p. 161, doi. 10.22319/rmcp.v10i1.4540
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- Article
Ultrasound in orange sweet potato juice: Bioactive compounds, antioxidant activity, and enzymatic inactivation.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 6, p. 1, doi. 10.1111/jfpp.13633
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- Article
Improving Cull Cow Meat Quality Using Vacuum Impregnation.
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- Foods, 2018, v. 7, n. 5, p. 74, doi. 10.3390/foods7050074
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- Article
Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700118
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- Article
Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7262464
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- Article
Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1103, doi. 10.1002/star.201500123
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- Article
Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
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- Molecules, 2016, v. 21, n. 8, p. 1064, doi. 10.3390/molecules21081064
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- Article
Ultrasound assisted extraction modeling of fructans from agave (Agave tequilana Weber var. Azul) at different temperatures and ultrasound powers.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 232, doi. 10.1016/j.fbp.2015.08.007
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- Article
Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines.
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- International Journal of Food Engineering, 2015, v. 11, n. 4, p. 533, doi. 10.1515/ijfe-2014-0329
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- Article
Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.
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- Journal of Food Science & Technology, 2015, v. 52, n. 5, p. 2701, doi. 10.1007/s13197-014-1307-9
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- Article
Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder.
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- Molecules, 2015, v. 20, n. 5, p. 8875, doi. 10.3390/molecules20058875
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- Article
Efficient extraction of fructans from sotol plant (Dasylirion leiophyllum ) enhanced by a combination of enzymatic and sonothermal treatments.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 398, doi. 10.1016/j.fbp.2014.05.005
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- Article
Effect of soluble fiber on the physicochemical properties of cactus pear ( Opuntia ficus indica) encapsulated using spray drying.
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- Food Science & Biotechnology, 2014, v. 23, n. 3, p. 755, doi. 10.1007/s10068-014-0102-8
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- Article
Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize ( Zea mays L.) flour with different calcium sources.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 578, doi. 10.1111/ijfs.12340
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- Article
Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2201, doi. 10.1007/s11947-011-0583-x
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- Article
OPTIMIZATION OF CHIPOTLE PEPPER SMOKING PROCESS USING RESPONSE SURFACE METHODOLOGY.
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- Journal of Food Quality, 2012, v. 35, n. 1, p. 21, doi. 10.1111/j.1745-4557.2011.00428.x
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- Article
Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 184, doi. 10.1007/s11947-010-0358-9
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- Article
Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine.
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- Food Technology & Biotechnology, 2009, v. 47, n. 4, p. 464
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- Article
Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 401, doi. 10.1111/j.1365-2621.2004.00937.x
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- Article
Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 5, p. 523, doi. 10.1046/j.1365-2621.2001.00493.x
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- Article