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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Fereshteh Safarzadeh Markhali, José A. Teixeira and Cristina M. R. Rocha
This study examined the influence of ohmic heating (OH), compared to the conventional heating (Conven) and Control (solvent) methods, on the extraction of olive mill leaves. The main extraction parameters were: (i) solvent ratio (aqueous ethanol; 40%, 60...
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Victor V. Kuzenov, Sergei V. Ryzhkov and Aleksey Yu. Varaksin
A mathematical model is formulated, and a numerical study of magneto-plasma compressor (MPC) discharges in gases for a wide range of changes in the main electrical parameters and the characteristics of the surrounding gas environment is carried out. The ...
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, Ilknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara and Gioacchino Bono
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical ...
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Fernando Pagels, Ricardo N. Pereira, António A. Vicente and A. Catarina Guedes
Pigments from microalgae and cyanobacteria have attracted great interest for industrial applications due to their bioactive potential and their natural product attributes. These pigments are usually sold as extracts, to overcome purification costs. The e...
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S. Bansode, R. C. Ranveer, A. R. Tapre, P. M. Ganorkar, S. B. Sadale, A. K. Sahoo
Pág. Page:1 - 9Abstract
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S. H. Lee, S. Jun
Pág. 1041 - 1047
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H. Yildiz, H. Bozkurt, and F. Icier
Pág. 503 - 512
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Eliot, S C; Goullieux, A; Pain, J-P
Pág. 1406 - 1412
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