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Microbiological Quality of Some Puerto Rican Fast Foods. II. Retail and Consumer Level; Frozen or FriedTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1985)
Structure and quality of pasta enriched with functional ingredients
(Royal Society of Chemistry, 2015-03)
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. The low cost and the long shelf life of pasta, as well ...
Bioprotective cultures
(Wiley Blackwell Publishing, Inc, 2014)
Meat products and processed meats resulted from the need to preserve meat in ancient times. Preservative and palatability effects must have been discovered after mixing comminuted fresh meat with salt contaminated with ...
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(Elsevier, 2018-06)
Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ...
UV-C Radiation on Fresh Cut Vegetables Quality
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(Elsevier, 2016-02)
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Standard and new processing techniques used in the preparation of films and coatings at the lab level and scale-up
(CRC Press - Taylor & Francis Group, 2016)
Ongoing research on biodegradable/edible lms is being made, and there is a great interest to make this knowledge more widely available and used. In the last 30 years, considerable progress has been made in developing these ...
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach
(Elsevier, 2020-07)
The aim of this work was to explore, based on language of experts and consumers, how they define the concept of gastronomy and Mexican cuisine applying the Theory of Social Representation. Gastronomy has become very relevant ...
Short light exposure preserves broccoli head quality and nutrients during refrigerated storage
(Wiley Blackwell Publishing, Inc, 2021-07)
This work explored a short light treatment performance to improve postharvest life and nutrients of broccoli heads stored at 5°C and 93% RH up to 22 days. A white LED was used as a light source. The intensity and exposure ...