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GI OLIVAS, Autor ; BARBOSA CANOVAS, GUSTAVO V., AutorThe production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically [...]
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HARTE, FEDERICO ; RAO GURRAM, SUBBA ; LUEDECKE, LLOYD O. ; SWANSON, BARRY G. ; BARBOSA CANOVAS, GUSTAVO V.High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment ([...]
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BARBOSA CANOVAS, GUSTAVO V. ; WELTI CHANES, JORGE ; GUTIERREZ LOPEZ, GUSTAVO F. ; PARADA ARIAS, EFREN | Nueva York [ESTADOS UNIDOS] : Springer | Food Engineering Series | 2008Food engineering has developed to a level at which integrated approaches to the various situations involved in the discipline have become the essential ingredients of successful process and product development. For this reason, it is relevant to[...]
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GUTIERREZ LOPEZ, GUSTAVO F. ; BARBOSA CANOVAS, GUSTAVO V. ; WELTI CHANES, JORGE ; PARADA ARIAS, EFREN | Nueva York [ESTADOS UNIDOS] : Springer | Food Engineering Series | 2008Food engineering has developed to a level at which integrated approaches to the various situations involved in the discipline have become the essential ingredients of successful process and product development. For this reason, it is relevant to[...]
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BERMUDEZ-AGUIRRE, D., Autor ; BARBOSA CANOVAS, GUSTAVO V., AutorNonthermal technologies to process foods became the focus of many research/lab activities during the last few years. Some of them have been approved by food regulatory agencies to manufacture high-acid food products.
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Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (p
