Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

about

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Item

http://www.wikidata.org/entity/Q57749569

description

im November 2017 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована в листопаді 2017

@uk

name

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@en

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@nl

type

Item

label

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@en

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@nl

prefLabel

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@en

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@nl

P1476

Innovative Quality Improvement ...... ng of a Faba Beans Pesto Sauce

@en

P2093

Ascensión Martínez-Sánchez

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

Elena Collado

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

Encarna Aguayo

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

Francisco Artés

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

Francisco Artés-Hernandez

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

Mariano Otón

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

Perla A. Gómez

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

Tâmmila Venzke Klug

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

P2860

Folate content in faba beans (Vicia faba L.)-effects of cultivar, maturity stage, industrial processing, and bioprocessing

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.

Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration.

Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).

Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.

Improving quality of an innovative pea puree by high hydrostatic pressure.

Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree.

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

Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity

P2888

s11947-017-2024-y

P304

561-571

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

P31

scholarly article

P356

10.1007/S11947-017-2024-Y

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

P433

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

P478

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

P577

2017-11-25T00:00:00Z

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