Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jorge Zazueta-Niebla"'
Autor:
Lidia Elena Ayón-Reyna, Karen V. Pineda-Hidalgo, Jorge Zazueta-Niebla, Misael Odín Vega-García, Martha Edith López-López, Gabriela López-Angulo, Lourdes Guadalupe Ayón-Reyna
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 27 MAY 2019
Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 39, Issue: 3, Pages: 531-537, Published: 27 MAY 2019
Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Volume: 39, Issue: 3, Pages: 531-537, Published: 27 MAY 2019
Pineapple slices were treated with three antioxidants and stored under passive modified atmosphere packaging (MAP) to evaluate the effect of these treatments on tissue browning (percentage of dark area) and the accumulation of ascorbic acid and total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5b8ecfa1671663bd5e8cebebf25a337
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009107&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009107&lng=en&tlng=en
Autor:
Rosalina Iribe-Salazar, Marco Carrazco-Escalante, Jorge Zazueta-Niebla, José Caro-Corrales, Yessica Vázquez-López, Oscar M. Hernández-Calderón, Roberto Gutiérrez-Dorado
Publikováno v:
Journal of Food Science. 80:E2774-E2781
The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd623ea9be79dba0f45c408e1b58ee5f
https://doi.org/10.1111/1750-3841.13109
https://doi.org/10.1111/1750-3841.13109
Autor:
Jorge Zazueta-Niebla, José Caro-Corrales, Misael Odín Vega-García, Evangelina Avila-Gaxiola, Francisco Delgado-Vargas, Gabriela López-Angulo
Publikováno v:
Journal of Food Process Engineering. 39:11-18
Constant retort temperature (CRT) processes for thermally treated foods are usually time-consuming and have drastic impact on food quality. Variable retort temperature (VRT) processes may decrease the processing time and may retain better the food nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e43de125c76eb99332c399ea708caf
https://doi.org/10.1111/jfpe.12194
https://doi.org/10.1111/jfpe.12194
Autor:
Rosalina, Iribe-Salazar, José, Caro-Corrales, Óscar, Hernández-Calderón, Jorge, Zazueta-Niebla, Roberto, Gutiérrez-Dorado, Marco, Carrazco-Escalante, Yessica, Vázquez-López
Publikováno v:
Journal of food science. 80(12)
The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f4d10cd9cb05c14e8342d6949dd94ff5
https://pubmed.ncbi.nlm.nih.gov/26502365
https://pubmed.ncbi.nlm.nih.gov/26502365
Autor:
José Caro-Corrales, Gustavo F. Gutiérrez-López, Jorge Zazueta-Niebla, Liliana Alamilla-Beltrán, José de Jesús Zazueta-Morales, C. Ordorica-Falomir
Publikováno v:
International Journal of Food Properties. 8:529-542
Controlled low-temperature vacuum dehydration (CLTVD) and tunnel drying (TD) processes were applied to mashed potatoes and the quality of the dried products was compared for both processes. Slabs of different thickness (0.26, 0.52 and 0.78 mm) were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cce24c7e05fc58583cbfda5d1d8f014
https://doi.org/10.1080/10942910500269618
https://doi.org/10.1080/10942910500269618