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Comparison between different ion exchange resins for the deacidification of passion fruit juice
ArticleAbstract: Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulatPalabras claves:Deacidification, Ion exchange, Passiflora edulis v. flavicarpa, resinAutores:Dornier M., Edwin Vera, Jenny Ruales, Reynes M., Vaillant F.Fuentes:scopusComparison of different methods for deacidification of clarified passion fruit juice
ArticleAbstract: The high acidity of passion fruit limits its addition in food preparation. In order to easy the usesPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Deacidification, Ion-exchange resin, Passion fruit juice, precipitationAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Reynes M., Sandeaux J., Vaillant F.Fuentes:scopusDeacidification of clarified passion fruit juice using different configurations of electrodialysis
ArticleAbstract: The deacidification of clarified passion fruit juice (P edulis v flavicarpa) was investigated usingPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Deacidification, Passiflora edulis v flavicarpa, Passion fruit juceAutores:Dornier M., Edwin Vera, Jenny Ruales, Pourcelly G., Sandeaux J., Sandeaux R.Fuentes:scopusDeacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances
ArticleAbstract: The reduction of acidity of four tropical fruit juices, passion fruit, castilla mulberry, najanrillaPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Current efficiency, Deacidification, Deacidification rate, Energy consumption, Tropical fruit juicesAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Sandeaux J.Fuentes:scopusDeacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices
ArticleAbstract: The electrodialysis (ED) process was investigated to reduce the acidity of four tropical fruit juicePalabras claves:composition, Deacidification, Electrodialysis, Sensorial quality, Tropical fruit juicesAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Piombo G., Pourcelly G., Sandeaux J.Fuentes:scopusDeacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments
ArticleAbstract: The reduction of acidity of passion fruit juice was investigated by electrodialysis (ED) with bipolaPalabras claves:Bipolar electrodialysis, Centrifuged juice, Clarified juice, Deacidification, Passion fruit juice, Pulpy juiceAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Sandeaux J.Fuentes:scopusDeacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)
ArticleAbstract: The high acidity of passion fruit limits its addition in food preparation and gives poor aroma and fPalabras claves:Deacidification, Electrodialysis, Ion-exchange resin, Passion fruit, precipitationAutores:Dornier M., Edwin Vera, Jenny Ruales, Pourcelly G., Sandeaux J., Sandeaux R.Fuentes:scopusExtraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador
ArticleAbstract: Inulin is a polysaccharide of fructose widely used in the food and pharmaceutical industry due to itPalabras claves:Agave Americana, fructans, inulin, polysaccharide, Smallanthus sonchifoliusAutores:Ciobotə V., Edwin Vera, Freddy R. Escobar-Ledesma, Lorena I. Jaramillo, Paul Vargas Jentzsch, Vanessa E. Sánchez-MorenoFuentes:scopusModeling of clarified tropical fruit juice deacidification by electrodialysis
ArticleAbstract: Electrodialysis (ED) using two-stack configurations with homopolar or bipolar membranes was investigPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Deacidification, Fruit juices, ModelingAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Sandeaux J.Fuentes:scopusPhysicochemical Characteristics and Antioxidant Capacity of Yellow and Orange Andean Floral Species
Conference ObjectAbstract: Flowers are used for ornamental purposes and to enhance the appearance, taste, and value of foods. EPalabras claves:Andean flowers, antioxidant, carotenoids, Glaucium flavum, PHENOLIC COMPOUNDSAutores:Edwin Vera, Elena Del Rocío Coyago Cruz, Manuel Coronel, Manuel Eduardo BaldeónFuentes:googlescopus