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Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and NectarsTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1964)
Ultrafiltration and osmotic evaporation applied to the concentration of cholupa (Passiflora maliformis) juice
(Univ Nac Colombia, Fac IngenieriaBogotaColombia, 2013)
Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Microfiltration and reverse osmosis for clarification and concentration of acerola juice
(Elsevier Sci LtdOxfordInglaterra, 2004)
Fate Of Alicyclobacillus Spp. In Enrichment Broth And In Juice Concentrates
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices
(Assn Food Scient Techn IndiaMysoreÍndia, 2003)
Suco clarificado de maracujá azedo em diferentes fases de maturação (Passiflora edulis flavicarpa)
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-08-20)
The yellow passion fruit marketed in the form of juice concentrate not clarified. This fruit is very popular in Brazil. The application of pectic enzymes is already usual in juices like apple or cashew for clarification ...
Laminar flow of soursop juice through concentric annuli: Friction factors and rheology
(Elsevier Sci LtdOxfordInglaterra, 2007)
Osmotic Dehydration Of Yellow Melon Using Red Grape Juice Concentrate
(Soc Brasileira Ciencia Tecnologia AlimentosCampinas, 2016)