Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yenny Mayerly Herrera-Ardila"'
Autor:
Yenny Mayerly Herrera-Ardila, David Orrego, Andrés Felipe Bejarano-López, Bernadette Klotz-Ceberio
Publikováno v:
Dyna, Vol 89, Iss 223 (2022)
The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure th
Externí odkaz:
https://doaj.org/article/3ce5f7ad9c734c8f84dd0a63d299352e
Autor:
Jenny Marcela Rodriguez Bernal, Yenny Mayerly Herrera-Ardila, Mary Luz Olivares-Tenorio, Manuel Felipe Leyva-Reyes, Bernadette Francisca Klotz-Ceberio
Publikováno v:
Dyna, Vol 87, Iss 215 (2020)
The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HT
Externí odkaz:
https://doaj.org/article/724f102e4ec542758774f0c4611e83e7
Autor:
Mary Luz Olivares-Tenorio, Yenny Mayerly Herrera-Ardila, Jenny Marcela Rodriguez Bernal, Manuel Felipe Leyva-Reyes, Bernadette Francisca Klotz-Ceberio
Publikováno v:
DYNA, Volume: 87, Issue: 215, Pages: 118-125, Published: 12 JAN 2021
The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::776ec0310f025edeba6bf9596805f3a0
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532020000400118&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532020000400118&lng=en&tlng=en
