57 results on '"Sosa‐Morales, María Elena"'
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2. Dry-Cured Loin
3. Lipid oxidation of vegetable oils
4. Contributors
5. Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham
6. Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions
7. Study of the Antioxidant and Nutraceutical Properties of Strawberry Fragaria x ananassa Organically Grown as an Option of Sustainable Agriculture
8. Análisis de mercado y sensorial de pasta con harina de amaranto fortificada con suero de leche
9. Implementación de un diseño de Layout para planta de tortillas de harina de trigo
10. Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment
11. Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
12. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
13. Dielectric properties analysis of dough and further microwave baking for cookies
14. Development of Healthier and Functional Dry Fermented Sausages: Present and Future
15. Advances in radio frequency pasteurisation equipment for liquid foods: a review
16. Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm
17. Advances in food thermal processing: frying strategies and radio frequency heating
18. Quality evaluation of yellow corn ( Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production
19. Reviewing the effects of vacuum frying on frying medium and fried foods properties
20. Postharvest treatments with radio frequency for 10 and 20 kg batches of black beans ( Phaseolus vulgaris L.)
21. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review
22. UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds
23. Ultrasound effect on salt reduction in meat products: a review
24. Dielectric properties of fresh rabbit meat in the microwave range
25. Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products
26. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade
27. Radio frequency heating against Sitophilus zeamais Motschulsky in white maize
28. Dielectric characterization of vegetable oils during a heating cycle
29. Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies
30. Performance of individual antioxidants and their blend during repeated frying of tortilla chips
31. Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses
32. Microwave heating as a post-harvest treatment for white corn (Zea mays) againstSitotroga cerealella
33. Hot Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste
34. Effect of temperature on dielectric properties of rabbit meat for further microwave heating processes
35. Microwave-assisted hydrothermal treatments in Chihuahua apples against Penicillium expansum
36. <i>Microwave-assisted hydrothermal treatments against pests in sweet potatoes</i>Introduction
37. Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage
38. Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave-Assisted Pasteurization
39. Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºC
40. Effects of microwave-assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens ) on grapefruit (Citrus paradisi ) quality
41. Quality of beans (Phaseolus vulgaris L.) after postharvest microwave treatments
42. Dielectric properties of tequila in the microwave frequency range (0.5–20 GHz) using coaxial probe
43. Dielectric properties of guava, mamey sapote, prickly pears, and Nopal in the microwave range
44. Potencial de productos alimenticios originarios de la zona noreste de Guanajuato
45. Pasteurization treatments for tomato puree using conventional or microwave processes
46. Dielectric properties of cereals at frequencies useful for processes with microwave heating
47. Dielectric Properties of Beans at Different Temperatures and Moisture Content in the Microwave Range
48. Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment
49. Dielectric Properties of Beans at Ultra-Wide Band Frequencies
50. Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds
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