Materias
(5)
Refinar búsqueda
texto impreso
Article : documento electrónico
ANA LAURA MACCIÓ, Autor ; DIEGO VALLÉS, Autor ; ANA MARÍA CANTERA, Autor |Se estudió la capacidad inhibitoria para tripsina y elastasa de extractos de vegetales autóctonos: flores de Achyrocline satureioidehojas (marcela), hojas de Baccharis trimera (carqueja), frutos de Eugenia uniflora (pitanga) y frutos Schinus mol[...]
texto impreso
The perishable nature of the fresh produce of vegetables for human consumption underlines the significance of the technique of processing. This edition of Commercial Vegetable Processing, edited by two food scientists from the University of Cali[...]
texto impreso
ROBERT L. ORY, Editor científico ; ALLEN J. ANGELO, Editor científico | Washington [ESTADOS UNIDOS] : American Chemical Society | ACS Symposium Series | 1977Many desirable, or undesirable, changes in flavors and properties of fruits, vegetables, oilseeds, cereals, and uncooked animal products are catalyzed by one or more enzymes. Whether activated intentionally or not, these enzymes affect the ultim[...]
documento electrónico
GI OLIVAS, Autor ; JE DAVILA-AVIÑA, Autor ; NA SALAS-SALAZAR, Autor ; FJ MOLINA, AutorPurpose of review: This review briefly discuses the use of edible coatings for intact and minimally-processed fruits and vegetables. History, definition, composition, uses, challenges and recommendations for future research are presented. Fin[...]
