AAAAAA

   
Results: 1-12 |
Results: 12
A METHOD FOR CONTINUOUS KINETIC EVALUATION OF OSMOTIC DEHYDRATION
Authors: AZUARA E BERISTAIN CI GUTIERREZ GF
Citation: E. Azuara et al., A METHOD FOR CONTINUOUS KINETIC EVALUATION OF OSMOTIC DEHYDRATION, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 317-321
EVALUATION OF SOFTENING AND ASSOCIATED ENZYME-ACTIVITIES DURING THE RIPENING OF COATED MANILA MANGOES
Authors: DIAZSOBAC R DELACRUZ J LUNA AV BERISTAIN CI GARCIA HS
Citation: R. Diazsobac et al., EVALUATION OF SOFTENING AND ASSOCIATED ENZYME-ACTIVITIES DURING THE RIPENING OF COATED MANILA MANGOES, Journal of Horticultural Science, 72(5), 1997, pp. 749-753
EFFECT OF THE CENTRIFUGAL FORCE ON OSMOTIC DEHYDRATION OF POTATOES AND APPLES
Authors: AZUARA E GARCIA HS BERISTAIN CI
Citation: E. Azuara et al., EFFECT OF THE CENTRIFUGAL FORCE ON OSMOTIC DEHYDRATION OF POTATOES AND APPLES, Food research international, 29(2), 1996, pp. 195-199
KINETIC-MODEL FOR WATER OIL ABSORPTION OF MESQUITE GUM (PROSOPIS-JULIFLORA) AND GUM-ARABIC (ACACIA-SENEGAL)/
Authors: BERISTAIN CI AZUARA E GARCIA HS VERNONCARTER EJ
Citation: Ci. Beristain et al., KINETIC-MODEL FOR WATER OIL ABSORPTION OF MESQUITE GUM (PROSOPIS-JULIFLORA) AND GUM-ARABIC (ACACIA-SENEGAL)/, International journal of food science & technology, 31(5), 1996, pp. 379-386
ENTHALPY-ENTROPY COMPENSATION IN FOOD VAPOR ADSORPTION
Authors: BERISTAIN CI GARCIA HS AZUARA E
Citation: Ci. Beristain et al., ENTHALPY-ENTROPY COMPENSATION IN FOOD VAPOR ADSORPTION, Journal of food engineering, 30(3-4), 1996, pp. 405-415
EMULSION COATING TO EXTEND POSTHARVEST LIFE OF MANGO (MANGIFERA-INDICA CV MANILA)
Authors: DIAZSOBAC R LUNA AV BERISTAIN CI DELACRUZ J GARCIA HS
Citation: R. Diazsobac et al., EMULSION COATING TO EXTEND POSTHARVEST LIFE OF MANGO (MANGIFERA-INDICA CV MANILA), Journal of food processing and preservation, 20(3), 1996, pp. 191-202
ENCAPSULATION OF ORANGE PEEL OIL BY COCRYSTALLIZATION
Authors: BERISTAIN CI VAZQUEZ A GARCIA HS VERNONCARTER EJ
Citation: Ci. Beristain et al., ENCAPSULATION OF ORANGE PEEL OIL BY COCRYSTALLIZATION, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 645-647
COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN-IN-WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS
Authors: VERNONCARTER EJ GOMEZ SA BERISTAIN CI MOSQUEIRA G PEDROZAISLAS R MORENOTERRAZAS RC
Citation: Ej. Vernoncarter et al., COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN-IN-WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS, Journal of texture studies, 27(6), 1996, pp. 625-641
STUDIES ON THE INTERACTION OF ARABIC (ACACIA-SENEGAL) AND MESQUITE (PROSOPIS-JULIFLORA) GUM AS EMULSION STABILIZING AGENTS FOR SPRAY-DRIED ENCAPSULATED ORANGE PEEL OIL
Authors: BERISTAIN CI VERNONCARTER EJ
Citation: Ci. Beristain et Ej. Vernoncarter, STUDIES ON THE INTERACTION OF ARABIC (ACACIA-SENEGAL) AND MESQUITE (PROSOPIS-JULIFLORA) GUM AS EMULSION STABILIZING AGENTS FOR SPRAY-DRIED ENCAPSULATED ORANGE PEEL OIL, Drying technology, 13(1-2), 1995, pp. 455-461
UTILIZATION OF MESQUITE (PROSOPIS-JULIFLORA) GUM AS EMULSION STABILIZING AGENT FOR SPRAY-DRIED ENCAPSULATED ORANGE PEEL OIL
Authors: BERISTAIN CI VERNONCARTER EJ
Citation: Ci. Beristain et Ej. Vernoncarter, UTILIZATION OF MESQUITE (PROSOPIS-JULIFLORA) GUM AS EMULSION STABILIZING AGENT FOR SPRAY-DRIED ENCAPSULATED ORANGE PEEL OIL, Drying technology, 12(7), 1994, pp. 1727-1733
THERMODYNAMIC BEHAVIOR OF GREEN WHOLE AND DECAFFEINATED COFFEE BEANS DURING ADSORPTION
Authors: BERISTAIN CI DIAZ R GARCIA HS AZUARA E
Citation: Ci. Beristain et al., THERMODYNAMIC BEHAVIOR OF GREEN WHOLE AND DECAFFEINATED COFFEE BEANS DURING ADSORPTION, Drying technology, 12(5), 1994, pp. 1221-1233
COCRYSTALLIZATION OF JAMAICA (HIBISCUS-SABDARIFA L) GRANULES
Authors: BERISTAIN CI MENDOZA RE GARCIA HS VAZQUEZ A
Citation: Ci. Beristain et al., COCRYSTALLIZATION OF JAMAICA (HIBISCUS-SABDARIFA L) GRANULES, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 347-349
Risultati: 1-12 |