Comparison of heat transfer in liquid and slush nitrogen by numerical simulation of cooling rates for French straws used for sperm cryopreservation.Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate.Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.Monitoring the biodegradability of bisphenol A and its metabolic intermediates by manometric respirometry tests.Modeling of chlorine effect on floc forming and filamentous micro-organisms of activated sludges.Numerical simulation of cooling rates in vitrification systems used for oocyte cryopreservation.Mechanical and optical characterization of gelled matrices during storage.Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.Cr(Vi) reduction capacity of activated sludge as affected by nitrogen and carbon sources, microbial acclimation and cell multiplication.Effect of chlorine on filamentous microorganisms present in activated sludge as evaluated by respirometry and INT-dehydrogenase activity.Effects of combining biological treatment and activated carbon on hexavalent chromium reduction.Simultaneous biodegradation of bisphenol A and a biogenic substrate in semi-continuous activated sludge reactors.Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element method.Effect of aluminum sulfate and cationic polyelectrolytes on the destabilization of emulsified wastes.Innovations in the development of healthier chicken sausages formulated with different lipid sources.Composite starch-based coatings applied to strawberries (Fragaria ananassa).How important are internal temperature gradients in french straws during freezing of bovine sperm in nitrogen vapor?Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.DETERMINATION OF HEAT TRANSFER COEFFICIENTS FOR FRENCH PLASTIC SEMEN STRAW SUSPENDED IN STATIC NITROGEN VAPOR OVER LIQUID NITROGEN.Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods.Experimental determination of surface heat transfer coefficient in a dry ice-ethanol cooling bath using a numerical approach.In-vitro development of vitrified-warmed bovine oocytes after activation may be predicted based on mathematical modelling of cooling and warming rates during vitrification, storage and sample removal.Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed.Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.Determination of heat transfer coefficients in plastic French straws plunged in liquid nitrogen.Mathematical prediction of freezing times of bovine semen in straws placed in static vapor over liquid nitrogen.Antimicrobial efficacy of UV radiation on Escherichia coli O157:H7 (EDL 933) in fruit juices of different absorptivities.Biological Cr(VI) removal coupled with biomass growth, biomass decay, and multiple substrate limitation.Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film.Competitive growth kinetics of Sphaerotilus natans and Acinetobacter anitratus.Rate of freezing effect on the colour of frozen beef liver.Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.Convective heat transfer coefficients of open and closed Cryotop systems under different warming conditionsIce recrystallization in a model system and in frozen muscle tissueEffects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible filmsEffect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheesesOptimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyteEffect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella CheeseEffect of processing conditions on the hardness of cooked beefComparison of the performance of chitosan and a cationic polyacrylamide as flocculants of emulsion systems
P50
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P50
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