179 results on '"Sosa‐Morales, María Elena"'
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2. Cholesterol
3. Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
4. Valorization of avocado (Persea americana) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham.
5. Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm
6. Study of the Antioxidant and Nutraceutical Properties of Strawberry Fragaria x ananassa Organically Grown as an Option of Sustainable Agriculture
7. Cholesterol
8. Lipid oxidation of vegetable oils
9. Contributors
10. Ultrasound effect on salt reduction in meat products: a review
11. UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds
12. Dielectric characterization of vegetable oils during a heating cycle
13. Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review.
14. Radio frequency heating against Sitophilus zeamais Motschulsky in white maize
15. Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies
16. Chapter 6 - Exploring the chemistry and safety of ionizing radiation processing in food applications
17. Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions
18. Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage
19. Análisis de mercado y sensorial de pasta con harina de amaranto fortificada con suero de leche
20. Implementación de un diseño de Layout para planta de tortillas de harina de trigo
21. Study of the Antioxidant and Nutraceutical Properties of Strawberry Fragaria x ananassa Organically Grown as an Option of Sustainable Agriculture
22. Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºC
23. Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment
24. List of contributors
25. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
26. Dielectric properties analysis of dough and further microwave baking for cookies
27. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review.
28. Dielectric properties of cereals at frequencies useful for processes with microwave heating
29. Development of Healthier and Functional Dry Fermented Sausages: Present and Future
30. Chapter 7 - Lipid oxidation of vegetable oils
31. Advances in radio frequency pasteurisation equipment for liquid foods: a review
32. Advances in food thermal processing: frying strategies and radio frequency heating
33. Quality evaluation of yellow corn ( Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production
34. Reviewing the effects of vacuum frying on frying medium and fried foods properties
35. Postharvest treatments with radio frequency for 10 and 20 kg batches of black beans ( Phaseolus vulgaris L.)
36. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade.
37. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review
38. Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds
39. PROPIEDADES DIELÉCTRICAS DE ACEITES VEGETALES EN CICLOS DE TEMPERATURA (DIELECTRIC PROPERTIES OF VEGETABLE OILS AT TEMPERATURE CYCLES)
40. Dielectric properties of fresh rabbit meat in the microwave range
41. Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products
42. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade
43. Mass, thermal and quality aspects of deep-fat frying of pork meat
44. Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries
45. Dielectric characterization of vegetable oils during a heating cycle
46. Performance of individual antioxidants and their blend during repeated frying of tortilla chips
47. Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses
48. Microwave heating as a post-harvest treatment for white corn (Zea mays) againstSitotroga cerealella
49. Hot Air Drying Kinetics of Thin Layers of Prickly Pear Fruit Paste
50. Effect of temperature on dielectric properties of rabbit meat for further microwave heating processes
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