Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Albert IB"'
Publikováno v:
Scientia Agropecuaria, Vol 15, Iss 2, Pp 269-277 (2024)
En este artículo se presenta un estudio sobre la compensación cinética y termodinámica para evaluar las cinéticas de pardeamiento no enzimático de zumos clarificados de limón. En un trabajo anterior se presentaron las constantes cinéticas de
Externí odkaz:
https://doaj.org/article/44ee6a264fbb4ccea33ba979eda57599
Autor:
María de los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubí Guadalupe Utrilla-Coello, Carlos Ortuño-Pineda
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 986-994 (2018)
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in f
Externí odkaz:
https://doaj.org/article/1e8610e0dd7c40159bc58676d5260e71
Autor:
Elizabeth Murillo, Juan Guillermo Aristizábal, Walter Murillo, Albert Ibarz Ribas, Jonh Jairo Méndez, José Fernando Solanilla
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 70, Iss 1, Pp 8099-8113 (2017)
Averrhoa carambola fruit represents a potential as an agro-industrial production line. A restriction on the use of this exotic fruit is the susceptibility to enzymatic browning, affecting nutritional and visual acceptance. The aim of this study was t
Externí odkaz:
https://doaj.org/article/f8f0287cc13a4ad78a18e5d95ba94053
Autor:
Jimy Oblitas, Jezreel Mejia, Miguel De-la-Torre, Himer Avila-George, Lucía Seguí Gil, Luis Mayor López, Albert Ibarz, Wilson Castro
Publikováno v:
Applied Sciences, Vol 11, Iss 4, p 1581 (2021)
Although knowledge of the microstructure of food of vegetal origin helps us to understand the behavior of food materials, the variability in the microstructural elements complicates this analysis. In this regard, the construction of learning models t
Externí odkaz:
https://doaj.org/article/93043bca54254f7496f530a19028fb28
Publikováno v:
Scientia Agropecuaria, Vol 7, Iss 1, Pp 15-21 (2016)
This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard react
Externí odkaz:
https://doaj.org/article/4e1a0bcca24e482cb9c8870a1a5b23a4
Autor:
Germán Franco, José Régulo Cartagena Valenzuela, Guillermo Antonio Correa Londoño, Benjamín Alberto Rojano, Ana María Piedrahita Correa, Albert Ibarz, Víctor Falguera
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 67, Iss 1, Pp 7201-7208 (2014)
“High-Andean fruits” are deemed important because oftheir potential for domestic consumption and exportation. Among them, gulupa (Passiflora edulis Sims) is an exotic fruit of good acceptance in European markets. However, the technological suppor
Externí odkaz:
https://doaj.org/article/637ea61dd8544f0ba59205c9ae2d712e
Publikováno v:
Scientia Agropecuaria, Vol 4, Iss 3, Pp 181-190 (2013)
We have studied the kinetics of the color difference and chroma in the thermal process simple pulp (16 ° Brix) and concentrate (28 °Brix) Haden handle at different temperatures, the statistical variation of the colorimetric parameters L*, AE* and
Externí odkaz:
https://doaj.org/article/c719d6b877b545e68306e483b1ddbd5b
Publikováno v:
Scientia Agropecuaria, Vol 4, Iss 3, Pp 181-190 (2013)
Se ha estudiado la cinética de la diferencia de color y croma en el proceso térmico de pulpa simple (16°Brix) y concentrada (28°Brix) de mango Haden, a diferentes temperaturas, el ajuste estadístico de la variación de los parámetros colorimét
Externí odkaz:
https://doaj.org/article/7f1c7db2188046528533293f66e08406
Publikováno v:
Scientia Agropecuaria, Vol 3, Iss 4, Pp 303-308 (2012)
In this study the influence of the addition of orange fiber in the flow behavior of orange juice was evaluated, using for this the Herschel-Bulkley model parameters. It was observed that the flow behavior of the juices changed due to the addition of
Externí odkaz:
https://doaj.org/article/4eeb36fd8e7d4802be2d4fdd59e54a78
Publikováno v:
Scientia Agropecuaria, Vol 3, Iss 4, Pp 303-308 (2012)
En el presente trabajo se evaluó la influencia de la temperatura y la adición de fibra de naranja en el comportamiento al flujo del zumo de naranja, utilizándose para ello los parámetros del modelo Herschel-Bulkley. Se observó que el comportamie
Externí odkaz:
https://doaj.org/article/8163d6a4b0434ce39ca33deb0591339a