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Refinado por: Base de dados/Biblioteca: ANTE: Abstracts in New Technology & Engineering remover
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1
Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration
Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration
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Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration

Moreira, R. ; Chenlo, F. ; Chaguri, L. ; Fernandes, C.

Journal of food engineering, 2008-06, Vol.86 (4), p.584-594 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Mathematical modelling of the drying kinetics of chestnut (Castanea sativa Mill.). Influence of the natural shells
Mathematical modelling of the drying kinetics of chestnut (Castanea sativa Mill.). Influence of the natural shells
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Mathematical modelling of the drying kinetics of chestnut (Castanea sativa Mill.). Influence of the natural shells

Moreira, R ; Chenlo, F ; Chaguri, L ; Vazquez, G

Food and bioproducts processing, 2005-12, Vol.83 (4), p.306-314 [Periódico revisado por pares]

Rugby: Institution of Chemical Engineers

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3
EFFECTS OF STORAGE CONDITIONS ON SUGARS AND MOISTURE CONTENT OF WHOLE CHESTNUT FRUITS
EFFECTS OF STORAGE CONDITIONS ON SUGARS AND MOISTURE CONTENT OF WHOLE CHESTNUT FRUITS
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EFFECTS OF STORAGE CONDITIONS ON SUGARS AND MOISTURE CONTENT OF WHOLE CHESTNUT FRUITS

CHENLO, F ; MOREIRA, R ; CHAGURI, L ; TORRES, M.D

Journal of food processing and preservation, 2010-08, Vol.34 (4), p.609-620 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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4
Fish feed mycobiota and aflatoxins in round fish tissues
Fish feed mycobiota and aflatoxins in round fish tissues
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Fish feed mycobiota and aflatoxins in round fish tissues

Gomes, Amanda L ; Godoy, Silvia HS ; Burbarelli, Maria F ; Chaguri, Milena P ; Sousa, Ricardo LM ; Fernandes, Andrezza M

Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1391-1396 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production
Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production
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Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production

Alonso‐Gómez, Leonardo A ; Heredia‐Olea, Erick ; Serna‐Saldivar, Sergio O ; Bello‐Pérez, Luis A

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5784-5791 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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6
Broken rice kernels and the kinetics of rice hydration and texture during cooking
Broken rice kernels and the kinetics of rice hydration and texture during cooking
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Broken rice kernels and the kinetics of rice hydration and texture during cooking

Saleh, Mohammed ; Meullenet, Jean-Francois

Journal of the science of food and agriculture, 2013-05, Vol.93 (7), p.1673-1679 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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7
Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits
Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits
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Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Delgado, T. ; Pereira, J.A. ; Baptista, P. ; Casal, S. ; Ramalhosa, E.

Food research international, 2014-01, Vol.55, p.426-435 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production
Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production
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Lactic Acid Fermentation of Red Beet Juice Supplemented with Waste Highbush Blueberry-Sucrose Osmotic Syrup as a Method of Probiotic Beverage Production

Chwastek, Anna ; Klewicka, Elżbieta ; Klewicki, Robert ; Sójka, Michał

Journal of food processing and preservation, 2016-08, Vol.40 (4), p.780-789 [Periódico revisado por pares]

Blackwell Publishing Ltd

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9
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
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A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments

Seguí, L. ; Fito, P.J. ; Fito, P.

Journal of food engineering, 2013-03, Vol.115 (2), p.145-153 [Periódico revisado por pares]

Elsevier Ltd

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10
Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity
Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity
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Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity

Ren, Zixing ; Liu, Yuxin ; Huang, Jizhen ; An, Liangliang ; Zhang, Ya ; Yang, Wenjin ; Tingyao Lei

International journal of food science & technology, 2024-05, Vol.59 (5), p.3350-3359 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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