Search Results - "Food processing"

Transformaciones estructurales y físico-químicas de maíces argentinos en la producción de alimentos obtenidos por procesos de gelatinización-laminación by Farroni, Abel Eduardo

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Estudio del efecto de las distintas etapas del procesamiento mínimo de frutos cítricos sobre su calidad interna global by Cocco, Mariángeles

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Tratamiento mixto para la eliminación de la astringencia de caqui by Gil, Rebeca, Conesa, Claudia, Besada, Cristina, Tormo, Daniel, Salvador, Alejandra

Subjects: “…Q02 Food processing and preservation…”
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Evaluación de tratamientos poscosecha con inductores químicos de resistencia para el control de las podredumbres verde y azul de los cítricos by Moscoso-Ramírez, Pedro A., Palou, Lluís

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Etiología e incidencia de las enfermedades de poscosecha de la granada en la zona de Elche by Palou, Lluís, Guardado, Aurora, Del-Río, Miguel A., Montesinos-Herrero, Clara

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Constraints facing rural poultry production in PNG: The role of input suppliers by Fang, Peixun, Benny, Dickson, Ovah, Raywin, Roberts, Arthur, Schmidt, Emily, Solomon, Elly

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Cadenas de valor del frijol y el maíz en Honduras: Oportunidades de innovación a escala by Reyes, Byron, Colindres, Mirian, Peña, Meliza, Rodriguez, Carlos, Espada, Andres, Rivera, Miriam, Alvarado, Milton, Donovan, Jason, Wiegel, Jenny, Stoian, Dietmar

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Quiet Revolution by SMEs in the midstream of value chains in developing regions: Wholesale markets, wholesalers, logistics, and processing by Reardon, Thomas, Liverpool-Tasie, Lenis Saweda O., Minten, Bart

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The case of Ethiopia’s enjera markets: Synopsis: Food processing, transformation and job creation by Minten, Bart, Assefa, Thomas, Abebe, Girum, Tamru, Seneshaw, Engida, Ermias

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Incorporación del Quesillo al C.A.A - Informe Técnico by Pilatti, Leonor Maria, Soria, Rosana, Nuñez, Marta, Porcel, Norma

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Buenas prácticas de manufactura en la elaboración de dulces, jaleas y mermeladas by Cerezo Muñoz, Carolina de los Ángeles

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Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour by Cattaneo, Florencia, Sayago, Jorge Esteban, Alberto, María Rosa, Zampini, Iris Catiana, Ordóñez, Roxana Mabel, Chamorro, Verónica Celeste, Pazos, Adriana Alejandra, Isla, María Inés

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The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio by Vaudagna, Sergio Ramon, Gonzalez, Claudia Beatriz, Guignon, Bérengère, Aparicio, Cristina, Otero, Laura, Sanz, Pedro D.

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Preliminary evaluation of pomegranate peel extracts for the control of Rhizopus rot of stone fruits by Taberner, Verónica, Pérez-Gago, María B., Palou, Lluís

Subjects: “…Q02 Food processing and preservation…”
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Fortaleciendo los procesos poscosecha y la transformación de cultivos agroalimentarios en Latinoamérica by Gallego Castillo, Sonia

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Conservación de frutas y hortalizas by Gasparetti, Graciela

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Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) by Polenta, Gustavo Alberto, Budde, Claudio Olaf, Sivakumar, Dharini, Nanni, Mariana, Guidi, Silvina Mabel

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Efecto de la alta presión hidrostática en la exposición del contenido de sulfhidrilos libres en amilasa fúngica = Effect of high hydrostatic pressure on free sulfhydryl content fro... by Ormando, Paula, Vranic, Maria Laura, Guidi, Silvina Mabel, Ambrosi, Vanina

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Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Cueto, Mario Alberto, Farroni, Abel Eduardo, Buera, María del Pilar

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Estudio de la calidad de naranjas y mandarinas mínimamente procesadas. Influencia de variables del proceso by Bello, Fernando

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