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Showing 10 out of a total of 10 results for collection: Articulos Científicos Indexados. (0.005 seconds)

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Properties of a sucrose solution reused in osmotic dehydration of apples

Valdez-Fragoso A.; Welti-Chanes J.; Giroux F. (1998)
Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)
High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1999)
Glass transition temperature (Tg) and water activity (aw) of dehydrated apple products

Welti-Chanes J.; Guerrero J.A.; Barcenas M.E.; Aguilera J.M.; Vergara F.; Barbosa-Canovas G.V. (1999)
Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques [Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)]

Tapia M.S.; López-Malo A.; Consuegra R.; Corte P.; Welti-Chanes J. (1999)
Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Davidson P.M.; Swanson B.G. (1998)
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

López-Malo A.; Palou E.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)

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