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1.
Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree.
Food Res Int
; 189: 114495, 2024 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-38876585
2.
Fruit variability impacts puree quality: Assessment on individually processed apples using the visible and near infrared spectroscopy.
Food Chem
; 390: 133088, 2022 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35537239
3.
Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability.
Food Chem
; 370: 131021, 2022 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34536784
4.
Puncture, MRI and NMR relaxometry data for multiscale analysis of the degradation of apple structure due to thermal treatment.
Data Brief
; 36: 107029, 2021 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-33948457
5.
Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.
Food Chem
; 355: 129636, 2021 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33799241
6.
Fresh, freeze-dried or cell wall samples: Which is the most appropriate to determine chemical, structural and rheological variations during apple processing using ATR-FTIR spectroscopy?
Food Chem
; 330: 127357, 2020 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32569943
7.
A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.
Food Chem
; 310: 125944, 2020 Apr 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-31835215
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