Mostrando 3 resultados de: 3
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Área temáticas
Microorganismos, hongos y algas(2)
Tecnología alimentaria(2)
Procesado de productos lácteos y afines(1)
Tecnología de las bebidas(1)
Origen
scopus(3)
High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusInfluence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
ArticleAbstract: Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under studPalabras claves:antioxidant, Apple juice, Polyphenols, Ultra-high pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Rüfer C.E., Suárez-Jacobo A.Fuentes:scopusMicrobial inactivation by ultra high-pressure homogenisation on fresh apple juice
Conference ObjectAbstract: The effect of ultra high-pressure homogenisation (UHPH) on the microbial shelf life of fresh apple jPalabras claves:Apple juice, Microbial inactivation, Ultra high-pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopus