Materias
(28)
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Article : documento electrónico
MARIANA FERRARIO, Autor ; SANDRA GUERRERO, Autor |En este estudio se investigó el efecto de la luz pulsada (0-71,6 J/cm2, Ttexto impreso
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M. CUNY, Autor ; E. VIGNEAU, Autor ; G. LE GALL, Autor ; I. COLQUHOUN, Autor ; LEES, M., Autor ; D. N. RUTLEDGE, AutorTo discriminate orange juice from grapefruit juice in a context of fraud prevention, 1 H NMR data were sub-mitted to different treatments to extract informative variables which were then analysed using multivariate techniques. Averaging con[...]Article : texto impreso
RODRÍGUEZ AMAYA, DELIA B., Autor ; DE SYLOS, CELIA MARIA, Autor |One hundred and eleven samples of processed fruit juices (apple, grape, pineapple, papaya, guava, banana and mango) and 38 samples of sound fruits (apple, papaya, mango, pear and peach) produced and marketed in Brazil, were analysed for patulin [...]documento electrónico
MOYANO, CARLOS, Autor ; LEON, J. J., Autor ; MARCHELLI, ESTEBAN, Autor ; GONZALEZ, J., Autor ; BETANCURT, PABLO, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | Monografías tecnológicas. Serie frutas y hortalizas | 1981En esta publicación, que es la primera de una serie, se describe la tecnología empleada y los resulatados obtenidos en la elaboración de jugo natural de manzana. Se analiza cada una de las etapas de elaboración: triturado, prensado, prefiltrado [...]texto impreso
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CAMERON, RANDALL G., Autor ; GROHMANN, KAREL, Autor ; BAKER, ROBERT A., Autor |Heparin chromatography of a dialysis supernatant fraction from total salt extractable proteins of citrus sinesis (L.) Obs. var. Valencia fruit peel (flavedo plus albedo) resolved four peaks of pectinmethylesterase activity (PME 1-4). Palabras [...]Article : texto impreso
The production pf mycotoxins and other secondary metabolites by Penicillium expansum on blackcurrant and cherry juice has been studied at 10º C and 25º C under storage imitated conditions. P. expansum was able synthesize extracellular patulin un[...]texto impreso
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G. AKDEMIR EVRENDILEK, Autor ; T. BAYSAL, Autor ; F. ICIER, Autor ; H. YLIDIZ, Autor ; A. DEMIRDOVEN, Autor ; H. BOZKURT, AutorRecent demands from consumers for fresh-like quality foods with less and/or no artificial additives have introduced innovative processing technologies. These technologies due to their potential for food processing with preservation of important [...]texto impreso
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