Resultados de Búsqueda por Autor

1

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots

Publicado en Journal of food science

Sin ejemplares

2

Rheological properties of tomato-based products after thermal and high-pressure treatment

Rheological properties of tomato-based products after thermal and high-pressure treatment

Publicado en Journal of food science

Sin ejemplares

3

Non-enzymatic depolymerization of carrot pectin toward a better understanding of carrot texture during thermal processing

Non-enzymatic depolymerization of carrot pectin toward a better understanding of carrot texture during thermal processing

Publicado en Journal of food science

Sin ejemplares

4

Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing

Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing

Publicado en Journal of food science

Sin ejemplares

5

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Publicado en Journal of food science

Sin ejemplares

6

Mechanical and thermal pretreatments of crushed tomatoes effects on consistency and In Vitro accessibility of lycopene

Mechanical and thermal pretreatments of crushed tomatoes effects on consistency and In Vitro accessibility of lycopene

Publicado en Journal of food science

Sin ejemplares