Search Results - "Food processing"

Effect of Hydroxypropyl Methylcellulose–Lipid Edible Composite Coatings on Plum(cv.Autumn giant) Quality During Storage by Pérez-Gago, María B., Rojas-Argudo, Cristina, Del-Río, Miguel A.

Subjects: “…Q02 Food processing and preservation…”
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Enhancing innovation in livestock value chains through networks: Lessons from fodder innovation case studies in developing countries by Ayele, Seife, Duncan, Alan J., Larbi, Asamoah, Truong Tan Khanh

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Aplicación de la tecnología de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales by Ferrari, R., Szerman, Natalia, Sanow, Luis Claudio, Sancho, Ana Maria, Vaudagna, Sergio Ramon

Subjects: “…Food Processing…”
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Relationship between soft wheat flour physicochemical composition and cookie‐making performance by Moiraghi, Malena, Vanzetti, Leonardo Sebastian, Bainotti, Carlos Tomas, Helguera, Marcelo, Leon, Alberto Edel, Perez, Gabriela Teresa

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GRAS, plant- and animal-derived compounds as alternatives to conventional fungicides for the control of postharvest diseases of fresh horticultural produce by Palou, Lluís, Ali, Asgar, Fallik, Elazar, Romanazzi, Gianfranco

Subjects: “…Q02 Food processing and preservation…”
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Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate by Palou, Lluís, Smilanick, Joseph L., Usall, Josep, Vinas, Inmaculada

Subjects: “…Q02 Food processing and preservation…”
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Antifungal Hydroxypropyl Methylcellulose (HPMC)-Lipid Composite Edible Coatings and Modified Atmosphere Packaging (MAP) to Reduce Postharvest Decay and Improve Storability of ‘Moll... by Di Millo, Bruno, Martínez-Blay, Victoria, Pérez-Gago, María B., Argente-Sanchis, Maricruz, Grimal, Amparo, Baraldi, Elena, Palou, Lluís

Subjects: “…Q02 Food processing and preservation…”
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Low temperature storage of food and other alternatives to methyl bromide by Jaques, Josep A., Del-Río, Miguel A.

Subjects: “…Q02 Food processing and preservation…”
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Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges by Álvarez, María Victoria, Palou, Lluís, Taberner, Verònica, Fernández-Catalán, Asunción, Argente-Sanchis, Maricruz, Pitta, Eleni, Pérez-Gago, María B.

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Desafíos inter-institucionales: elaboración de alimentos a pequeña escala by Manzoni, Manuel, Avila Echeveste, Erica Jimena, Fantini, Marilina

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Pectin-based edible coatings formulated with pomegranate peel extracts and other antibrowning agents to extend shelf life of fresh-cut 'Rojo Brillante' persimmon by Taberner, Verònica, Sanchís, Elena, Mateos, Milagros, Palou, Lluís, Pérez-Gago, María B.

Subjects: “…Q02 Food processing and preservation…”
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Influencia del encerado en la calidad de la mandarina "Clemenules" procedentes de Sistemas de Producción Integrada by Cáceres, I., Martínez-Jávega, José M., Cuquerella, Joaquín, Del-Río, Miguel A., Navarro, Pilar

Subjects: “…Q02 Food processing and preservation…”
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Respuesta a la desverdización de nuevas variedades extratempranas de clementinas by Navarro, Pilar, Martínez-Jávega, José M., Cuquerella, Joaquín, Salvador, Alejandra, Monterde, Adela

Subjects: “…Q02 Food processing and preservation…”
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Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices by Taghinezhad, Ebrahim, Kaveh, Mohammad, Szumny, Antoni, Figiel, Adam, Blasco, José

Subjects: “…Q02 Food processing and preservation…”
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Antifungal edible coatings for postharvest disease control and quality maintenance of fresh fruits by Palou, Lluís, Pérez-Gago, María B.

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Second rapid assessment of food and nutrition security in the context of COVID-19 in Bangladesh by Food and Agricultural Organization of the United Nations, Ahmed, Akhter, Bakhtiar, M. Mehrab

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Buenas prácticas de manufactura en la elaboración de chacinados y embutidos de cabra by Cerezo Muñoz, Carolina de los Ángeles

Subjects: “…Food Processing…”
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High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties... by Speroni, Francisco, Szerman, Natalia, Vaudagna, Sergio Ramon

Subjects: “…Food Processing…”
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High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins by Ambrosi, Vanina, Polenta, Gustavo Alberto, Gonzalez, Claudia Beatriz, Ferrari, G., Maresca, P.

Subjects: “…Food Processing…”
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Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruits by Morales, Julia, Tárrega, Amparo, Salvador, Alejandra, Navarro, Pilar

Subjects: “…Q02 Food processing and preservation…”
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