Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gustavo Barbosa-Canovas"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 57:102195
The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia coli was used to inoculate SJ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c136d9b699ba47d61ec4d83f4632723
https://doi.org/10.1016/j.ifset.2019.102195
https://doi.org/10.1016/j.ifset.2019.102195
Autor:
José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, Daniela Bermudez Aguirre, Gustavo Barbosa-Canovas
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this r
Publikováno v:
Novel Food Processing Technologies ISBN: 9780824753337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7da5101e0f078fb7931de5bacdb6616
https://doi.org/10.1201/9780203997277.ch9
https://doi.org/10.1201/9780203997277.ch9
Publikováno v:
Novel Food Processing Technologies ISBN: 9780824753337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9135410fef259fb18679deebb33cf50
https://doi.org/10.1201/9780203997277.ch12
https://doi.org/10.1201/9780203997277.ch12
Publikováno v:
Novel Food Processing Technologies ISBN: 9780824753337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99f1cff51fea66b7d5bc2d6341c9a561
https://doi.org/10.1201/9780203997277.ch4
https://doi.org/10.1201/9780203997277.ch4
Publikováno v:
Novel Food Processing Technologies ISBN: 9780824753337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9241f7a8d78e0f2217dc16aa60a4aca
https://doi.org/10.1201/9780203997277.ch20
https://doi.org/10.1201/9780203997277.ch20
Publikováno v:
Scientia Agropecuaria, Vol 1, Iss 1 (2010)
Los procesos comúnmente utilizados por la industria de alimentos ofrecen productos seguros pero, en muchos casos, la calidad de los mismos es significativamente peor a los productos no procesados. En forma reciente, se ha empezado a investigar en fo
Externí odkaz:
https://doaj.org/article/d7e3b899a00f453bb27a2fbded9af518