Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.

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Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies.

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http://www.wikidata.org/entity/Q41647891

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Semi-industrial microwave trea ...... y of orange-colored smoothies.

@en

type

Item

label

Semi-industrial microwave trea ...... y of orange-colored smoothies.

@en

prefLabel

Semi-industrial microwave trea ...... y of orange-colored smoothies.

@en

P1476

Semi-industrial microwave trea ...... ty of orange-colored smoothies

@en

P2093

Francisco Artés

http://www.w3.org/2001/XMLSchema#string

Mariano Otón

http://www.w3.org/2001/XMLSchema#string

Mitra Arjmandi

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P2860

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes.

The effect of industrial food processing on potentially health-beneficial tomato antioxidants.

Polyphenol oxidase and peroxidase in fruits and vegetables.

Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.

Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine.

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.

Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption.

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.

P2888

s13197-016-2342-5

P304

3695-3703

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P31

scholarly article

P356

10.1007/S13197-016-2342-5

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Encarna Aguayo

Francisco Artés-Hernández

Perla A Gómez

P577

2016-10-07T00:00:00Z

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P698

28017984

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P932

5147692

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