Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Pedro J. Fito"'
Publikováno v:
Sensors, Vol 21, Iss 17, p 5781 (2021)
In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of iden
Externí odkaz:
https://doaj.org/article/2350ccffde584014bc1c0ac3a6116e3b
Publikováno v:
Applied Sciences, Vol 11, Iss 4, p 1730 (2021)
Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipo
Externí odkaz:
https://doaj.org/article/9aedf7a9866948cabaa9afd0ddf7dfbf
Publikováno v:
Foods, Vol 8, Iss 8, p 316 (2019)
Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is
Externí odkaz:
https://doaj.org/article/4275dbef4c2f439fa5e7a9b30ec8cf25
Publikováno v:
Novel Technologies in Food Science. :235-269
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cde54e785d384099c13d84f67a4fe44
https://doi.org/10.1002/9781119776376.ch6
https://doi.org/10.1002/9781119776376.ch6
Publikováno v:
Journal of Food Engineering. 333:111155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff532eeeb757624cecf128a2c2101ede
https://doi.org/10.1016/j.jfoodeng.2022.111155
https://doi.org/10.1016/j.jfoodeng.2022.111155
Autor:
Francisco Lopez, Darío Iker Téllez Medina, Nuria Martí, Antonio Martinez, MARIA ISABEL ALCAINA-MIRANDA, Maribel Cornejo-Mazón, Maria Victoria Traffano Schiffo, Robert Soliva-Fortuny, Silvia Alvarez-Blanco, Pedro J. Fito, Pedro Elez-Martinez, Dolores Rodrigo, Marta Castro Giraldez, Gemma Echeverria, Pedro Augusto, Noelia Betoret, Gustavo F. Gutiérrez-López, Maria Isabel Iborra-Clar, Víctor Falguera, Ester Betoret, Sonia Marín
Publikováno v:
Juice Processing: Quality, Safety and Value-Added Opportunities
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a028374c96b9bd3ccef5e2b7514830
https://doi.org/10.1201/b16740
https://doi.org/10.1201/b16740
