Conductividad eléctrica de la solución nutritiva y su efecto en compuestos bioactivos y rendimiento de pimiento morrón (Capsicum annuum L.)
P Preciado-Rangel… - Tropical and …, 2021 - investigadores.unison.mx
Background. The electrical conductivity (EC) of a nutrient solution (NS) in hydroponic or
soilless systems influences the yield and quality of the fruits. Objective. The aim of this …
soilless systems influences the yield and quality of the fruits. Objective. The aim of this …
Nutritional evaluation and accelerated storage at 37ºC of fried bean and corn mixtures.
AM Estévez, B Escobar, I Zacarias… - Archivos …, 2003 - ve.scielo.org
ESTEVEZ, Ana María; ESCOBAR, Berta; ZACARIAS, Isabel y HURTADO, María de la Luz.
Nutritional evaluation and accelerated storage at 37ºC of fried bean and corn mixtures …
Nutritional evaluation and accelerated storage at 37ºC of fried bean and corn mixtures …
Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound
JM Carbonell-Capella, M Buniowska, FJ Barba… - Food and Bioprocess …, 2016 - Springer
The purpose of this study was to compare the effects of the non-thermal technologies of
pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound …
pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound …
[PDF][PDF] Impact of nonthermal pulsed electric field on bioactive compounds and Browning activity in Emblica officinalis juice
V Bansal, ML Singla, C Ghanshyam - International Journal of …, 2013 - academia.edu
The effect of nonthermal pulsed electric field (PEF) and thermal treatment (90⁰C for 60s)
was studied on quality parameters of Emblica officinalis juice for the period of 6 weeks at …
was studied on quality parameters of Emblica officinalis juice for the period of 6 weeks at …
Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice
F Torregrosa, MJ Esteve, A Frígola, C Cortés - Journal of Food Engineering, 2006 - Elsevier
The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by
PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and …
PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and …
Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice
R Sánchez-Vega, P Elez-Martínez… - Innovative Food Science …, 2015 - Elsevier
The effect of high-intensity pulsed electric field (HIPEF) processing parameters (electric field
strength, treatment time, and polarity) on broccoli juice carotenoids, vitamin C, total phenolic …
strength, treatment time, and polarity) on broccoli juice carotenoids, vitamin C, total phenolic …
[HTML][HTML] Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage
M Morales-de La Peña, L Salvia-Trujillo… - LWT-Food Science and …, 2010 - Elsevier
The effects of high-intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, 4 μs bipolar
pulses at 200 Hz for 800 or 1400 μs) on the microbial stability, quality parameters and …
pulses at 200 Hz for 800 or 1400 μs) on the microbial stability, quality parameters and …
Pulsed electric fields versus thermal treatment: equivalent processes to obtain equally acceptable citrus juices
Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus
juices than those obtained by conventional thermal treatment. The pectin methylesterase …
juices than those obtained by conventional thermal treatment. The pectin methylesterase …
Conservación de alimentos por campos eléctricos pulsados de alto voltaje
JE Zapata, OL Martínez, BC Salazar, G Moreno… - Vitae, 1998 - revistas.udea.edu.co
Se presenta una revisión bibliográfica sobre la utilización de campos eléctricos de alta
intensidad (CEAI) en la conservación de alimentos; se detallan los mecanismos de acción …
intensidad (CEAI) en la conservación de alimentos; se detallan los mecanismos de acción …
[HTML][HTML] Aceptabilidad y calidad nutricional de una bebida a base de zumo de naranja y suero de leche, conservado con calor o campos eléctricos pulsados de alta …
A Mónico Pifarré, O Martín, ML de Portela… - Archivos …, 2006 - ve.scielo.org
El zumo de naranja puede ser vehículo de nutrientes para mejorar la calidad de una dieta,
pero es preciso que tenga buena aceptabilidad. Los objetivos del presente trabajo fueron …
pero es preciso que tenga buena aceptabilidad. Los objetivos del presente trabajo fueron …