Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ahmed Ait Oubahou"'
Autor:
Rachida Ouaabou, Said Ennahli, Chira Di Lorenzo, Hafida Hanine, Aadil Bajoub, Rachid Lahlali, Ali Idlimam, Ahmed Ait Oubahou, Mohamed Mesnaoui
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using t
Externí odkaz:
https://doaj.org/article/273ba73934384941ac906a34f655636c
Autor:
Rachid Lahlali, Ali Idlimam, Aadil Bajoub, Ahmed Ait Oubahou, Chira Di Lorenzo, Hafida Hanine, Rachida Ouaabou, Mohamed Mesnaoui, Said Ennahli
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f555ce55322ef614cc6362be2c89773
Autor:
Ahmed Ait-Oubahou, J.F. Ayala-Zavala, Guillermo Berumen-Varela, Jeffrey K. Brecht, Patrick E. Brecht, Christopher W. Callahan, Armando Carrillo-López, Adem Dogan, J. Abraham Domínguez-Avila, E. Dorta, Atef Mohamed Elansari, Mustafa Erkan, Livio Fadanelli, Donald L. Fenton, Jorge M. Fonseca, Alfonso Gardea-Béjar, G.A. González-Aguilar, B. Jamilah, Robert W. Jones, Lisa Kitinoja, M.G. Lobo, G.M. López-Gámez, Pierluigi Mattè, Irma O. Maya-Meraz, Lisa G. Neven, Z.A. Nur Hanani, Verónica-Alhelí Ochoa-Jiménez, José de Jesús Ornelas-Paz, Juan Ornelas-Paz, Anuradha Prakash, Claudio Rios-Velasco, Maria J. Rodríguez-Roque, Jorge E. Saenz, Miguel A. Salas-Marina, Adriana Sañudo, Wasim Siddiqui, R. Soliva-Fortuny, Julio-César Tafolla-Arellano, Martín-Ernesto Tiznado-Hernández, G.R. Velderrain-Rodríguez, Elhadi M. Yahia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::390f25c439ea1333443158823f7a84ce
https://doi.org/10.1016/b978-0-12-813276-0.09992-2
https://doi.org/10.1016/b978-0-12-813276-0.09992-2
Publikováno v:
Fruit and Vegetable Phytochemicals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97a0c4d91a31622bf1c03122346f9b3f
https://doi.org/10.1002/9781119158042.ch50
https://doi.org/10.1002/9781119158042.ch50
Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes.
Autor:
Ouaabou, Rachida1 (AUTHOR), Ennahli, Said2 (AUTHOR), Di Lorenzo, Chira3 (AUTHOR), Hanine, Hafida4 (AUTHOR), Bajoub, Aadil2 (AUTHOR), Lahlali, Rachid2 (AUTHOR), Idlimam, Ali5 (AUTHOR), Ait Oubahou, Ahmed6 (AUTHOR), Mesnaoui, Mohamed1 (AUTHOR)
Publikováno v:
Journal of Food Quality. 12/1/2021, p1-11. 11p.
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2011, Vol. 39 Issue 1, p251-254. 4p.
Autor:
Elhadi M. Yahia
Postharvest Technology of Perishable Horticultural Commodities describes all the postharvest techniques and technologies available to handle perishable horticultural food commodities. It includes basic concepts and important new advances in the subje