Food Processing

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all related to food processing, food science and food industry

Sulfuroso en la Elaboración de Vinos. Alternativas

3.5
Average: 3.5 (2 votes)
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Authors: 
Raúl F. Guerrero Hidalgo
Authors: 
Emma Cantos Villar
Authors: 
Belén Puertas García
Authors: 
Víctor Ortiz Somovilla
Publisher: 
Junta de Andalucía
Year: 
2,015

Harina de lúcuma (Pouteria obovata) obtenida por método combinado aire caliente y microondas

4
Average: 4 (1 vote)
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Authors: 
Stiben Arteaga
Authors: 
Carlos Flores
Authors: 
Jorge Jara
Authors: 
Ciro Guevara
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Jams, Jellies, and Other Fruit Spreads

4.666665
Average: 4.7 (3 votes)
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Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation.

Authors: 
LuAnn Duncan
Authors: 
Beth Gaydos
Authors: 
Sharron Coplin
Authors: 
Pat Shenberger
Authors: 
Lydia Medeiros
Publisher: 
The Ohio State University
Year: 
2,009

Efecto de la concentración de albedo y sacarosa sobre las características fisicoquímicas, reológicas y aceptabilidad general en cremogenado de granadilla (Passiflora ligularis)

4.625
Average: 4.6 (8 votes)
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Authors: 
Julio Aguilar
Authors: 
Mario Espinoza
Authors: 
Jhonatan Cabanillas
Authors: 
Elvia Gómez
Authors: 
Luder Valverde
Authors: 
Diego Benavides
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,014

Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

0
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Authors: 
C.O. Ibegbulem
Authors: 
P.C. Chikezie
Authors: 
C.O. Nweke
Authors: 
C.E. Nwanyanwu
Authors: 
D.C. Belonwu
Publisher: 
American Journal of Food Technology
Year: 
2,014

Optimización de humedad y textura en snacks de manzana, evaluando espesor y temperatura de secado

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Authors: 
Heiler Alva
Authors: 
Eduardo Bazán Cruz
Authors: 
Jorge Cabrera Sánchez
Authors: 
Kyara Huaccha
Authors: 
Shirley Rojas
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality

3
Average: 3 (1 vote)
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Authors: 
S.M. Aleid
Authors: 
A.M. Elansari
Authors: 
Tang Zhen-Xing
Authors: 
S.A. Almaiman
Publisher: 
American Journal of Food Technology
Year: 
2,014

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

5
Average: 5 (1 vote)
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Authors: 
Clemencia Chaves-López
Authors: 
Annalisa Serio
Authors: 
Carlos David Grande-Tovar
Authors: 
Raul Cuervo-Mulet
Authors: 
Johannes Delgado-Ospina
Authors: 
Antonello Paparella
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,014

Optimización de las condiciones de pectina a partir de cáscara de limón francés (Citrus medica) utilizando la metodología de superficie de respuesta

4
Average: 4 (1 vote)
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Authors: 
Roger Baltazar Flores
Authors: 
Denil Carbajal Mariños
Authors: 
Nilson Baca Rodríguez
Authors: 
Daniel Salvador Rodríguez
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

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Authors: 
Yue Tianli
Authors: 
Zhang Jiangbo
Authors: 
Yuan Yahong
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,014
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