Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Rodrigo Emilio Díaz-Álvarez"'
Autor:
Erick Jara-Quijada, Roberto Lemus-Mondaca, Rodrigo Emilio Díaz-Álvarez, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres
Publikováno v:
Trends in Food Science & Technology. 116:626-638
Background Drying is one of the oldest preservation techniques used in the food industry. This technology has evolved and different drying systems have been applied, such as convection, conduction, or radiation, and combinations thereof. Scope and ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61f9e2101e55852247c82ab8191d6a71
https://doi.org/10.1016/j.tifs.2021.08.005
https://doi.org/10.1016/j.tifs.2021.08.005
Autor:
Yanara Tamarit-Pino, José Miguel Batías-Montes, Rodrigo Emilio Díaz-Álvarez, Luis A. Segura-Ponce, Roberto Quevedo-León, Marco Fernando Guzmán-Meza
Publikováno v:
Food and Bioproducts Processing. 123:284-295
The objective of this study was to apply electrohydrodynamic (EHD) as a pretreatment, including several voltages and an application time of less than 1 h, combined with freeze drying (FD) to determine their influence on drying kinetics and drying rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d65fe88f9f9a7207832b6c22ccbf5ae
https://doi.org/10.1016/j.fbp.2020.07.012
https://doi.org/10.1016/j.fbp.2020.07.012
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d146013d11a1ee0609745e020b4d3814
https://doi.org/10.1111/jfpe.13837
https://doi.org/10.1111/jfpe.13837