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Effect of molecular weight reduction by gamma irradiation on chitosan film properties
ArticleAbstract: The present work aimed the influence of molecular weight (MW) reduction by irradiation with <sup>60<Palabras claves:Chitosan, films, Gamma irradiation, Mechanical properties, Water vapor permeabilityAutores:Casariego A., González J., Mario Antonio García Pérez, Martín-Viaña N.d.l.P., Pérez L., Rapado M.Fuentes:googlescopusDevelopment of a food colorant from Syzygium cumini L. (Skeels) by spray drying
ArticleAbstract: The objective of the present work was to develop a powder colorant for food use by spray drying fromPalabras claves:ANTHOCYANINS, Degradation of anthocyanins, Physical properties, Powdered colorant, spray drying, Syzygium cuminiAutores:Casariego A., Fabián M. Gaibor, FABIAN MAURICIO GAIBOR MONAR, Mario Antonio García Pérez, Nogueira A., Peraza C.M., Rodríguez D., Vidal D.Fuentes:googlescopusDevelopment of a mayonnaise with chitosan as natural antioxidant
ArticleAbstract: The aim of this work was to evaluate the influence of addition of chitosan as a natural antioxidantPalabras claves:Antioxidant activity, Chitosan, Lipid oxidation, MayonnaiseAutores:Casariego A., Mario Antonio García Pérez, Silva Y.Fuentes:googlescopusEffects of Aloe vera coating on postharvest quality of tomato
ArticleAbstract: Introduction. Edible coatings are traditionally used to improve food appearance and preservation. ThPalabras claves:Aloe Vera, Antimicrobial properties, Cuba, Edible films, fruits, Keeping quality, Lycopersicon SculentumAutores:Casariego A., Falco S., Mario Antonio García Pérez, Raúl Guinovart Díaz, Ventosa M.Fuentes:scopusEffects of chitosan coating on mass transfer during osmotic dehydration of papaya
ArticleAbstract: The aim of this work was to evaluate the influence of chitosan coatings in the osmotic dehydration oPalabras claves:Carica papaya L., Chitosan coating, Osmotic dehydration, PAPAYAAutores:Casariego A., Mario Antonio García Pérez, Martínez Y., Raúl Guinovart DíazFuentes:googlescopusEffects of chitosan coatings on the lipid oxidation of mackerel fillets during its refrigerated storage
Book PartAbstract: This study assessed the effects of chitosan coatings on the lipid oxidation of mackerel (Trachurus tPalabras claves:active packaging, Chitosan coatings, Lipid oxidation, Mackerel, STORAGEAutores:Casariego A., Fernández M., Mario Antonio García Pérez, Raúl Guinovart DíazFuentes:googlescopus