Ejemplares similares: Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
- Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
- Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
- Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
- Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
- Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
- High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
Autor: Fernandez, María Verónica
- Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
- Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
- Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
Autor: Denoya, Gabriela Inés
- Estudio sobre el comportamiento de compra en carne vacuna de población de la región pampeana
- Carnes y proteínas vegetales: hábitos de consumo y percepción de la población argentina.
- Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro
- Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
- Efectos de tratamientos de plasma frío en la preservación de la calidad de manzanas mínimamente procesadas
- Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce