Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria L. Plaza"'
Publikováno v:
Journal of Food Science. 80:C218-C227
Volatiles from initially frozen, dense phase carbon dioxide (DPCD)- and thermally treated guava purees were isolated by solid phase microextraction (SPME), chromatographically separated and identified using a combination of gas chromatography-mass sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ff65b9f18b27b94c7a90d8bc16da36
https://doi.org/10.1111/1750-3841.12736
https://doi.org/10.1111/1750-3841.12736
Autor:
Maurice R. Marshall, Giovanna Ferrentino, Maria L. Plaza, Murat O. Balaban, José I. Reyes-De Corcuera, Milena M. Ramírez-Rodrigues
Publikováno v:
Journal of Food Process Engineering. 36:125-133
Hibiscus beverage was treated with dense phase carbon dioxide (DPCD), and inactivation was determined using yeasts and molds (Y&M) and aerobic plate counts (APCs). A central composite design with pressure (13.8–34.5 MPa) and residence time (5–8 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd6adc819920ac486a99ca49bcc462bf
https://doi.org/10.1111/j.1745-4530.2011.00663.x
https://doi.org/10.1111/j.1745-4530.2011.00663.x
Autor:
Milena M. Ramírez-Rodrigues, Maria L. Plaza, Maurice R. Marshall, Alberto Azeredo, Murat O. Balaban
Publikováno v:
Journal of Food Science. 76:C428-C435
Hibiscus cold (25 °C) and hot (90 °C) water extracts were prepared in various time–temperature combinations to determine equivalent extraction conditions regarding their physicochemical and phytochemical properties. Equivalent anthocyanins concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84380abaaf06e83954d74a381c618121
https://doi.org/10.1111/j.1750-3841.2011.02091.x
https://doi.org/10.1111/j.1750-3841.2011.02091.x
Autor:
Milena M. Ramírez-Rodrigues, Maria L. Plaza, Giovanna Ferrentino, Giovanna Ferrari, Murat O. Balaban
Publikováno v:
Journal of Food Science. 74:E333-E341
Red grapefruit juice was treated with continuous dense phase carbon dioxide (DPCD) equipment to inactivate yeasts and molds and total aerobic microorganisms. A central composite design was used with pressure (13.8, 24.1, and 34.5 MPa) and residence t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4779e46d731da6bf3248c11ae6c631e7
https://doi.org/10.1111/j.1750-3841.2009.01250.x
https://doi.org/10.1111/j.1750-3841.2009.01250.x
Autor:
Maria L. Plaza, Murat O. Balaban, Alberto Azeredo, Milena M. Ramírez-Rodrigues, Maurice R. Marshall
Publikováno v:
Food chemistry. 134(3)
The effect of dense phase carbon dioxide (DPCD) processing (34.5 MPa, 8% CO 2 , 6.5 min, and 40 °C) on phytochemical, sensory and aroma compounds of hibiscus beverage was compared to a conventional thermal process (HTST) (75 °C for 15 s) and a cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fafdc0de27e941d81db6cedbb71575ac
https://pubmed.ncbi.nlm.nih.gov/25005962
https://pubmed.ncbi.nlm.nih.gov/25005962
Publikováno v:
ASME 2008 Citrus Engineering Conference.
The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26ccf2104dd06be5f72976aa1d2f8bdc
https://doi.org/10.1115/cec2008-5407
https://doi.org/10.1115/cec2008-5407