Autor: Denoya, Gabriela Inés
- High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
- Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
- Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
- Cerezas en conservas con polialcoholes : una alternativa para consumidores con regímenes especiales
- Use of brillant blue dye on canned cherries
- Effect of in-package cold plasma treatments on the quality of minimally processed apples
Autor: Budde, Claudio Olaf
- High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
- Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
- Efecto de la dosis de irradiación sobre el perfil de duraznos mínimamente procesados
- Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach
- Physicochemical and sensory parameters correlation as a tool to establish the varietal aptitude of minimally processed peaches treated with gamma irradiation
- Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
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- Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools
- Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
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Ejemplares similares: Part 1: Review and validation of Codex priority allergen list through risk assessment
- Risk Assessment of Food Allergens. Part 1: Review and Validation of Codex Alimetarius Priority Allergen list Through Risk Assessment
- Part 2: Review and establish threshold levels in foods of the priority allergens
- Peanut Can Be Used as a Reference Allergen for Hazard Characterization in Food Allergen Risk Management: A Rapid Evidence Assessment and Meta-Analysis
- Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools
- Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
- Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity
