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Vacuum microwave drying of PEF-pretreated Chilean abalone (Concholepas Concholepas) slices: drying features, sustainability parameters, and protein quality properties.
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- Food Production, Processing & Nutrition, 2024, v. 6, n. 1, p. 1, doi. 10.1186/s43014-023-00202-8
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- Article
Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields.
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- Food & Bioprocess Technology, 2024, v. 17, n. 2, p. 396, doi. 10.1007/s11947-023-03136-8
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- Article
Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability.
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- Food & Bioprocess Technology, 2023, v. 16, n. 12, p. 2772, doi. 10.1007/s11947-023-03102-4
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- Article
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties.
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- Gels (2310-2861), 2023, v. 9, n. 9, p. 766, doi. 10.3390/gels9090766
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- Article
A Study on a Polymeric Foam Based on Pulse Proteins and Cellulose Fibrils.
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- Materials (1996-1944), 2023, v. 16, n. 14, p. 4965, doi. 10.3390/ma16144965
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- Article
Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice.
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- Foods, 2023, v. 12, n. 4, p. 799, doi. 10.3390/foods12040799
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- Article
High pressure impregnation‐assisted drying of abalone (Haliotis rufescens) slices: Changes in protein conformation, thermal properties, and microstructure.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16924
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- Article
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields.
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- Food Engineering Reviews, 2022, v. 14, n. 2, p. 292, doi. 10.1007/s12393-022-09306-2
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- Article
Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO<sub>2</sub> packaging and high‐pressure processing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5968, doi. 10.1111/ijfs.15179
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- Article
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life.
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- Foods, 2020, v. 9, n. 3, p. 273, doi. 10.3390/foods9030273
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- Article
Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach.
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- Polymers (20734360), 2019, v. 11, n. 10, p. 1673, doi. 10.3390/polym11101673
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- Article
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices.
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- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1516, doi. 10.1007/s11947-018-2122-5
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- Article
Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 7, p. 1781, doi. 10.1111/ijfs.13766
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- Article
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/6317943
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- Article
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone ( Haliotis rufescens).
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- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3744, doi. 10.1007/s13197-017-2837-8
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- Article
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/8524073
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- Article
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy.
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- Food Engineering Reviews, 2015, v. 7, n. 2, p. 222, doi. 10.1007/s12393-015-9107-1
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- Article
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel ( Aloe barbadensis Miller).
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2481, doi. 10.1007/s13197-012-0769-x
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- Article
Sensory and Physical Changes in Chilled Farmed Coho Salmon ( Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1539, doi. 10.1007/s11947-012-0799-4
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- Article
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon ( Oncorhynchus kisutch) muscle.
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- European Food Research & Technology, 2010, v. 230, n. 6, p. 925, doi. 10.1007/s00217-010-1239-1
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- Article