25 results on '"Flores‐Andrade, Enrique"'
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2. Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice
3. Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin
4. Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus).
5. Impregnation of Krill Oil Microcapsules into Golden Apple Slices’ Intercellular Tissue
6. Determination of Critical Storage Conditions for Spray-Dried Habanero Pepper (Capsicum chinense) Extracts by Coupling Water Adsorption Isotherms and Glass Transition Temperature
7. Effect of calcium hydroxide on pasting, thermal, and water‐adsorption behavior, and the flow properties of nixtamalized corn flour
8. Impregnation of Krill Oil Microcapsules into Golden Apple Slices' Intercellular Tissue †.
9. Determination of Critical Storage Conditions for Spray-Dried Habanero Pepper (Capsicum chinense) Extracts by Coupling Water Adsorption Isotherms and Glass Transition Temperature †.
10. Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration
11. Use of corn cob through xylan extraction and its potential use as a substrate for the quantification of xylanase enzymatic activity
12. Effect of ginger extract on stability, physicochemical and antioxidant properties of avocado powder using maltodextrin as carrier
13. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods
14. Kinetic and thermodynamic stability of paprika nanoemulsions
15. Probiotic Microencapsulation At Low Temperatures
16. Osmoimpregnation of chayote (Sechium edule(Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions
17. CONSTRUCCION DE SISTEMAS NANOESTRUCTURADOS Y SU APLICACION EN ESTUDIOS SOBRE ESTABILIDAD DE ALIMENTOS
18. Effect of borojo (Borojoa patinoi Cuatrecasas) three‐phase composition and gum arabic on the glass transition temperature
19. Effect of water activity on the stability of Lactobacillus paracasei capsules
20. Impregnación de manzana con aceite esencial de naranja y estudio de los mecanismos de difusión
21. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods
22. Effect of borojo ( Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature.
23. Enthalpy-Entropy Compensation and Water Transfer Mechanism in Osmotically Dehydrated Agar Gel
24. Estudio de la estabilidad física y microbiológica de microcápsulas de Lactobacillus rhamnosus formuladas con y sin miel, producidas mediante secado por aspersión
25. Impregnación de lactobacillus rhamnosus en placas de manzana utilizando una emulsión doble del tipo W1/O/W2
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