44 results on '"Pinheiro, Joaquina"'
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2. A Preliminary Study of the Effect of White Crowberry Extract in Yogurt Manufacturing
3. Temporal changes in sex-specific color attributes and carotenoid concentration in the gonads (roe) of the purple sea urchin (Paracentrotus lividus) provided dry feeds supplemented with β-carotene
4. Sustainability and Value-Added Products as an Opportunity: Global Acceptability and Sensory Quality of Limpet (Patella Spp.) Pâté Enriched with Strawberry-Tree (Arbutus unedo) Fruit Extract
5. Potential Use of Aqueous Extracts of Kombu Seaweed in Cream Cracker Formulation
6. From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging.
7. Adding Value to Stalked Barnacles from Berlengas Nature Reserve (Portugal) by the Development of a New Food
8. Evaluation of Alternative Preservation Treatments (Water Heat Treatment, Ultrasounds, Thermosonication and UV-C Radiation) to Improve Safety and Quality of Whole Tomato
9. A pilot plant scale testing of the application of seaweed‐based natural coating and modified atmosphere packaging for shelf‐life extension of fresh‐cut apple
10. Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage
11. Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life
12. Editorial: Marine-derived food bioactives: understanding the impact of origin and extraction methodology on food quality, preservation and nutritional value.
13. Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
14. Assessment of thermosonication as postharvest treatment applied on whole tomato fruits
15. Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology
16. Quality changes of carrots under different frozen storage conditions: A kinetic study
17. Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development
18. Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
19. Characterization of Nutritional, Physicochemical, and Phytochemical Composition and Antioxidant Capacity of Three Strawberry “Fragaria × ananassa Duch.” Cultivars (“Primoris”, “Endurance”, and “Portola”) from Western Region of Portugal
20. Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv. Zinac) quality and microbial load during storage
21. Bioactivity screening of Aurantiochytrium sp. for antioxidant activities
22. Assessment of traditional mayonnaise enriched with Aurantiochytrium sp. extract
23. Response surface methodology in the optimization of extraction conditions for Gracilaria gracilis extracts for use in thermoplastic food coatings
24. Postharvest quality of refrigerated tomato fruit (solanum lycopersicum, cv. zinac) at two maturity stages following heat treatment
25. Tomate - Metodologias de preservação da qualidade do fruto inteiro
26. Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
27. Effect of postharvest treatment (hot water and thermosonication) on tomatoes (Lycopersicum esculentum L.) physical-chemical and nutritional quality during storage
28. Temperature effect on stored tomato (Lycopersicum esculentum L.) quality parameters
29. Heat treatment effects on physical-chemical and microbiological quality of whole tomato (Lycopersicum esculentum L.) fruit during storage
30. Colour and texture evaluation of whole tomatoes (Lycopersicum esculentum L.) at different ripening stages
31. Descontaminação em hortofrutícolas inteiros
32. Quality changes of frozen broccoli stored at different temperatures
33. Quality changes of frozen broccoli stored at different temperatures
34. Modelling peroxidase inactivation kinetics in broccoli (Brassica oleracea L.) and pumpkin (Cucurbita maxima L.) using blanching and thermosonication
35. Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life
36. Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment
37. Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
38. MODELING OF PREHEAT TREATMENT OPTIMIZATION APPLIED TO FRESH‐CUT “ROCHA” PEAR
39. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot
40. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp. Italica) during Blanching
41. Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine
42. Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing.
43. Heat treatment evaluation on quality and safety of whole tomato (Lycopersicum esculentum L.) fruits
44. Modelización del cambio de color y firmeza de tomates (Lycopersicum esculentum L.) a diferentes condiciones del almacenamiento
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