18 results on '"Perez-Munuera, I."'
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2. Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’
3. Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure
4. Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven
5. Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears
6. Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
7. Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study
8. Microstructural changes in dough treated by Glucose oxidase (GOX) and Transglutaminase (TG), studied by Scanning Electron Microscopy (SEM)
9. Microstructural changes produced by Pulsed Electric Fields in liquid whole egg studied by Transmission Electron Microscopy (TEM)
10. Microstructure of model systems for sauces based in polysacharides observed by Cryo-SEM
11. Studies on the microstructure of fresh-cut melon
12. Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’
13. Improving the quality of fresh-cut apples, pears, and melons using natural additives
14. Rehydration of freeze-dried and convective dried Boletus edulis mushrooms: effect on some quality parameters
15. Cell wall stability of fresh-cut Fuji apples treated with calcium lactate
16. Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions
17. Microstructure Changes During the Xixona Turrón Manufacture Analyzed by Light Microscopy
18. Involvement of Antioxidant Activity in Flesh Browning of Astringent Persimmon
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