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Refinado por: assunto: Color remover
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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
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 [Periódico revisado 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
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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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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
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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 [Periódico revisado 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
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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 [Periódico revisado 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
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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 [Periódico revisado 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
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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 [Periódico revisado por pares]

New York: Springer US

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8
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
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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 [Periódico revisado por pares]

New York: Springer US

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9
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 [Periódico revisado por pares]

Rugby: Elsevier B.V

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10
Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds
Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds
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Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

Zhao, Yingting ; Jiang, Yajun ; Zheng, Baodong ; Zhuang, Weijing ; Zheng, Yafeng ; Tian, Yuting

Food chemistry, 2017-08, Vol.228, p.167-176 [Periódico revisado por pares]

England: Elsevier Ltd

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