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Caracterização, estudo do processamento e conservação do mel de cacau.
(Universidade Federal de Minas GeraisBrasilFARMACIA - FACULDADE DE FARMACIAPrograma de Pós-Graduação em Ciência de AlimentosUFMG, 2022-02-11)
The demand for new antioxidants from natural products, fruits and their residues
make cocoa honey an alternative for the economic use of by-products of cocoa
production. Transparent in color, sour and sweet flavor, ...
Chapter 1 - An overview of the potential applications based on HPP mechanism
(Elsevier, 2020-09-04)
Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining ...
Conservación no térmica de los alimentos, estudio del arte
(Universidad Nacional de la Amazonía Peruana, 2018)
Los procesos comúnmente utilizados hoy en la industria de alimentos nos determinan a ofrecer productos seguros, pero, en muchos casos, la calidad de los mismos es significativamente peor a los productos no procesados. En ...