46 results on '"Dornier, Manuel"'
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2. Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates
3. Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments
4. Modulation of carotenoid/flavonoid profiles and sugar content of a potential functional citrus-based food through crossflow microfiltration
5. Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility
6. Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing
7. Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS
8. Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids
9. Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice
10. Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage
11. Crossflow microfiltration coupled with diafiltration to concentrate and purify carotenoids and flavonoids from citrus juices
12. Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media
13. Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
14. Coupling nanofiltration and osmotic evaporation for the recovery of a natural flavouring concentrate from shrimp cooking juice
15. Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products
16. Concentration and purification of lycopene from watermelon juice by integrated microfiltration-based processes
17. Size-cartography of orange juices foulant particles: Contribution to a better control of fouling during microfiltration
18. Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration
19. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile
20. Development of an original lab-scale filtration strategy for the prediction of microfiltration performance: Application to orange juice clarification
21. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage
22. Identification of relevant physicochemical characteristics for predicting fruit juices filterability
23. Nutrient composition and nutritional potential of wild fruit Dialium guineense
24. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice
25. Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes
26. Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems
27. Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids
28. Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140°C)
29. Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling
30. Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.)
31. Crossflow microfiltration for the cold stabilization of roselle (Hibiscus sabdariffa L.) extract
32. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
33. Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
34. Modeling of clarified tropical fruit juice deacidification by electrodialysis
35. Deacidification of passion fruit juice by electrodialysis with bipolar membrane after different pretreatments
36. Concentration of pineapple juice by osmotic evaporation
37. Deacidification of clarified tropical fruit juices by electrodialysis. Part II. Characteristics of the deacidified juices
38. Deacidification of clarified tropical fruit juices by electrodialysis. Part I. Influence of operating conditions on the process performances
39. Evaluation of Lactoperoxidase System Treatment To Reduce Anthracnose, Stem-End Rot, and Bacterial Black Spot Development during Storage of Mangoes
40. Effect of the Lactoperoxidase System against Three Major Causal Agents of Disease in Mangoes
41. Clarification and concentration of melon juice using membrane processes
42. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant
43. Comparison between different ion exchange resins for the deacidification of passion fruit juice
44. Deacidification of the clarified passion fruit juice (P. edulis f. flavicarpa)
45. Modelling of water transport in osmotic distillation using asymmetric membrane
46. Effect of operating conditions on water transport during the concentration of sucrose solutions by osmotic distillation
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