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Refinado por: materia: Color eliminar
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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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Artículo 		Añadir a Mi Portal

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 [Revista revisada por pares]

Oxford: Elsevier Ltd

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2
Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride
Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride
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Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride

Moreira, R. ; Chenlo, F. ; Chaguri, L. ; Vázquez, G.

Food and bioproducts processing, 2011-04, Vol.89 (2), p.109-115 [Revista revisada por pares]

Rugby: Elsevier B.V

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3
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
Material Type:
Artículo 		Añadir a Mi Portal

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 [Revista revisada por pares]

Rugby: Institution of Chemical Engineers

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4
Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes
Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes
Material Type:
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Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes

Chenlo, F ; Moreira, R ; Chaguri, L ; Torres, M.D

Food science and technology international, 2009-04, Vol.15 (2), p.169-178 [Revista revisada por pares]

London, England: SAGE Publications

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5
Colour changes during hot air-drying of chestnuts osmotically pre-treated with sodium chloride solutions
Colour changes during hot air-drying of chestnuts osmotically pre-treated with sodium chloride solutions
Material Type:
Acta de Congreso 		Añadir a Mi Portal

Colour changes during hot air-drying of chestnuts osmotically pre-treated with sodium chloride solutions

Moreira, R ; Chenlo, F ; Chaguri, L

Acta horticulturae, 2008 (784), p.55-59 [Revista revisada por pares]

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6
Drying Kinetics of Chestnut (Castanea sativa Miller): Dependency of the Variety and Experimental Conditions
Drying Kinetics of Chestnut (Castanea sativa Miller): Dependency of the Variety and Experimental Conditions
Material Type:
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Drying Kinetics of Chestnut (Castanea sativa Miller): Dependency of the Variety and Experimental Conditions

Chenlo, F ; Moreira, R ; Chaguri, L ; Santos, F

Acta horticulturae, 2005 (693), p.111-116 [Revista revisada por pares]

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7
Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture
Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture
Material Type:
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Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Chaguri, Livia ; Sanchez, Mariana S. ; Flammia, Verônica P. ; Tadini, Carmen C.

Food and bioprocess technology, 2017-04, Vol.10 (4), p.615-629 [Revista revisada por pares]

New York: Springer US

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8
Dehydration of red bell-pepper ( Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
Dehydration of red bell-pepper ( Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
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Dehydration of red bell-pepper ( Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

Arslan, D. ; Özcan, M.M.

Food and bioproducts processing, 2011-10, Vol.89 (4), p.504-513 [Revista revisada por pares]

Rugby: Elsevier B.V

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9
Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing
Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing
Material Type:
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Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing

Dermesonlouoglou, Efimia K. ; Angelikaki, Faidra ; Giannakourou, Maria C. ; Katsaros, George J. ; Taoukis, Petros S.

Food and bioprocess technology, 2019-03, Vol.12 (3), p.371-386 [Revista revisada por pares]

New York: Springer US

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10
Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability
Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability
Material Type:
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Osmotic Dehydration for the Production of Novel Pumpkin Cut Products of Enhanced Nutritional Value and Sustainability

Dermesonlouoglou, Efimia ; Paraskevopoulou, Eleni ; Andreou, Varvara ; Taoukis, Petros

Applied sciences, 2020-09, Vol.10 (18), p.6225 [Revista revisada por pares]

Basel: MDPI AG

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