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Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
(Amer Chemical SocWashingtonEUA, 2009)
Mathematical Modeling Of Ascorbic Acid Thermal Degradation In Orange Juice During Industrial Pasteurizations
(Wiley-BlackwellHoboken, 2016)
Strawberry polyphenols with antihypertensive and antioxidant activities as natural antifungal in strawberry-orange juice
(Elsevier Science, 2018)
Tucumán is the leading producer of strawberries in Argentinaand consumption of strawberry juice is high. The contaminatingmicrobiota that can be present in strawberry juice is mainly constitutedof yeasts extraordinarily ...
Simulation and analysis of a sugarcane juice evaporation system
(Elsevier Sci LtdOxfordInglaterra, 2010)
Control of hanseniaspora osmophila and starmerella bacillaris in strawberry juice using blueberry polyphenols
(Elsevier Science, 2018-06)
The aims of the present work were to isolate and identify the principal yeasts present in spoiled Argentine strawberry juice, identify polyphenols present in four blueberry cultivars and use these blueberry extracts in the ...
Optimization Based on Pattern Search Algorithm Applied to pH Non-Linear Control
In this paper, an approach for the tuning of a model-based non-linear predictive control (NMPC) is presented. The proposed control uses the pattern search optimization algorithm (PSM), which is applied to the pH non-linear ...
Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.)
(Elsevier Science BvAmsterdamHolanda, 2013)
Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
(Elsevier Science, 2011-11)
Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. ...
Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model
(Elsevier Science BvAmsterdamHolanda, 2014)