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

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Enhancing legume growing through sustainable cropping for protein supply.Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

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P2860

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

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http://www.wikidata.org/entity/Q50855655

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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

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

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

@en

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

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

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

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P1476

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

@en

P2093

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

Perla A Gómez

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Review of the health benefits of peas (Pisum sativum L.).

Pulse consumption, satiety, and weight management.

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

Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.

Consumption of dry beans, peas, and lentils could improve diet quality in the US population.

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

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

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

Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)

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4362-4369

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scholarly article

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10.1002/JSFA.8454

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English

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

P478

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

P50

Ascensión Martínez-Sánchez

Francisco Artés-Hernández

Tâmmila V Klug

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2017-06-02T00:00:00Z

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P698

28573756

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

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P2860

P2860

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

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P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P50

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P50

P577

P698