Zobrazeno 1 - 7
of 7
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