Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Wladimir Silva-Vera"'
Publikováno v:
Food and Bioproducts Processing. 123:31-41
A simple method to study the diffusion of a probe molecule into muscle tissue, which considers real composite architecture and anisotropy, was proposed. An anisotropic diffusion study of methylene blue (MB) as a probe molecule into the composite musc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7eed2c4575bc15eb552e04ae514b7f2
https://doi.org/10.1016/j.fbp.2020.06.004
https://doi.org/10.1016/j.fbp.2020.06.004
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0a65f033d43fd57d7ff059a3086d04c
https://doi.org/10.1111/jfpp.14377
https://doi.org/10.1111/jfpp.14377
Autor:
Fernando Osorio-Lira, Ricardo Vega-Viveros, Begoña Gimenez-Castillo, Marcela Zamorano-Riquelme, Catalina Rocco-Orellana, Andrea Silva-Weiss, Wladimir Silva-Vera
Publikováno v:
Food and Bioprocess Technology. 11:1575-1585
An edible coating is a useful technology to preserve fruit quality by covering them with a protective layer which improves the appearance and provides a semipermeable barrier for gases and water vapor transfer, allowing extension of their shelf life.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::201a684dd47a57edb55739536e4a8912
https://doi.org/10.1007/s11947-018-2126-1
https://doi.org/10.1007/s11947-018-2126-1
Publikováno v:
Food Research International. 140:109989
In this study, the high-throughput Illumina HiSeq 2000 mRNA sequencing technique was used to investigate the transcriptome response of Escherichia coli O157:H7 exposed to ohmic heating (OH) and water bath heating (WB). Compared to untreated samples,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79aee5066cfa77fdbbdacce44d7b6896
https://doi.org/10.1016/j.foodres.2020.109989
https://doi.org/10.1016/j.foodres.2020.109989
Autor:
Johana Lopez, Olivier Skurtys, Marcela Zamorano, Gonzalo Valdés, Fernando Osorio, Andrea Silva-Weiss, Ricardo Villalobos-Carvajal, Ricardo D Andrade, Wladimir Silva-Vera, Begoña Giménez
Publikováno v:
Coatings; Volume 8; Issue 1; Pages: 16
Coatings, Vol 8, Iss 1, p 16 (2017)
Coatings, Vol 8, Iss 1, p 16 (2017)
Surface free energy is an essential physicochemical property of a solid and it greatly influences the interactions between vegetable epicarps and coating suspensions. Wettability is the property of a solid surface to reduce the surface tension of a l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d77001353cda506191ab2dc414cc1ffc
https://doi.org/10.3390/coatings8010016
https://doi.org/10.3390/coatings8010016