Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Mariana Morales-de la Peña"'
Publikováno v:
Beverages, Vol 9, Iss 2, p 51 (2023)
Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to
Externí odkaz:
https://doaj.org/article/b17adadbf6c34a99920a4def5235cc46
Publikováno v:
Beverages, Vol 8, Iss 2, p 19 (2022)
In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymil
Externí odkaz:
https://doaj.org/article/d2fc923d43a54f9f8e46a12a5df67f7b
Autor:
Lourdes Melisa Rábago-Panduro, Mariana Morales-de la Peña, María Paz Romero-Fabregat, Olga Martín-Belloso, Jorge Welti-Chanes
Publikováno v:
Foods, Vol 10, Iss 7, p 1541 (2021)
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information
Externí odkaz:
https://doaj.org/article/a1d160e3583a43d089a046b3ee02affb
Autor:
Andrés Rumayor-Escobar, Mariana Morales-de la Peña, Julián de la Rosa-Millán, Teresita Arredondo-Ochoa, Elena Dibildox-Alvarado, Viridiana Tejada-Ortigoza
Publikováno v:
Food Structure. 36:100315
Publikováno v:
Pulsed Electric Fields Technology for the Food Industry ISBN: 9783030705855
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f02ebd557bab3190fcb27b0163b779
https://doi.org/10.1007/978-3-030-70586-2_7
https://doi.org/10.1007/978-3-030-70586-2_7
Autor:
Mariana Morales-de la Peña, Alejandra Acevedo-Fani, Jorge Welti-Chanes, Robert Soliva-Fortuny, Olga Martín-Belloso
Publikováno v:
Delivering Functionality in Foods ISBN: 9783030835699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc5f811be7163c736b710342fcb36712
https://doi.org/10.1007/978-3-030-83570-5_6
https://doi.org/10.1007/978-3-030-83570-5_6
Autor:
Rubén Maldonado-Rosas, Viridiana Tejada-Ortigoza, Enrique Cuan-Urquizo, David Mendoza-Cachú, Mariana Morales-de la Peña, Juan Manuel Alvarado-Orozco, Osvaldo H. Campanella
Publikováno v:
Additive Manufacturing. 58:103030
Autor:
Gabriela Rios-Corripio, Mariana Morales-de la Peña, Jorge Welti-Chanes, José Ángel Guerrero-Beltrán
Publikováno v:
Innovative Food Science & Emerging Technologies. 79:103045
Publikováno v:
Beverages, Vol 2, Iss 2, p 14 (2016)
Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could de
Externí odkaz:
https://doaj.org/article/58cb21c692bc45eba9fc60200500a3cf
Autor:
Ishfaq Ahmed, Monica Anese, Pedro E.D. Augusto, Daniela Bermudez-Aguirre, Francesca Bot, Mercedes G. Carrillo, Clémentine M.G. Charoux, Hao Feng, Fabiano A.N. Fernandes, Mariana Ferrario, Sandra N. Guerrero, Ariel A.C. Toledo Hijo, Daniel A. Jacobo-Velázquez, Anet Režek Jambrak, Sandra E. Kentish, Zhenxing Li, Hong Lin, Haile Ma, Olga Martín-Belloso, Maria Angela A. Meireles, Alberto C. Miano, Mariana Morales-de la Peña, Balunkeswar Nayak, Francesco Noci, Colm P. O'Donnell, Sindy Palma, Alexey S. Peshkovsky, Stella Plazzotta, Barbara Rasco, Sueli Rodrigues, Meliza L. Rojas, Marcela Schenk, Eric Keven Silva, Filipa V. Marques Silva, Alifdalino Sulaiman, Brijesh K. Tiwari, Francisco J. Trujillo, Jorge Welti-Chanes, Baoguo Xu, Giovani L. Zabot, Min Zhang, Bin Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73c2738ff237d85eb17b52977157cb4
https://doi.org/10.1016/b978-0-12-804581-7.01002-2
https://doi.org/10.1016/b978-0-12-804581-7.01002-2