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STUDY OF STABILITY AND ANTIOXIDANT CAPACITY OF NANOEMULSIONS CONTAINING THE EXTRACT OF THE CALYX OF Physalis peruviana
Vol1, 2018 -94549 -
EFFECT OF MICROENCAPSULATION LAYER BY LAYER FOR THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AGAINST THE SIMULATION OF GASTROINTESTINAL CONDITIONS, RESISTANCE TO THERMAL TREATMENTS AND ITS STABILITY DURING THE STORAGE
Vol1, 2018 -94551
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slaca-2017
HOT CHEESE: A PROPOSAL FOR TEACHING BASIC PRINCIPLES OF FOOD HEATING WITH MICROWAVES
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slaca-2017
SIMPLE EXPERIMENT BASED ON INFRARED THERMOGRAPHY AS AN ALTERNATIVE APPROACH TO UNDERSTAND SPECIFIC HEAT OF FOOD
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slaca-2017
SOLVENT-FREE PHENOLIC COMPOUNDS EXTRACTION FROM GOLDENBERRY USING FOCUSED-MICROWAVE UNDER NITROGEN PROTECTION
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slaca-2017
MICROWAVE HYDRODIFFUSION AND GRAVITY EXTRACTION OF ROSEMARY ESSENTIAL OIL
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slaca-2017
EFFECT OF THE INCLUSION OF DRIED JELLY PALM PULP ON THE CHEMICAL COMPOSITION AND TECHNOLOGICAL AND SENSORY PROPERTIES OF MUFFINS
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