Browsing by Unesco Subject

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

Arjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.] (2016-06-24)
Elaboración industrial de haba mínimamente procesada en fresco. Optimización de su calidad y vida comercial

Otón Alcaraz, Mariano (2017)
Microwave flow and conventional heating effects on the physicochemical 1 properties, bioactive compounds and enzymatic activity of tomato puree

Arjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.] (2016-07-01)