ALBERTO
IBARZ RIBAS
CU
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Universidade de São Paulo
São Paulo, BrasilPublicaciones en colaboración con investigadores/as de Universidade de São Paulo (9)
2023
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Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention
Journal of Food Process Engineering, Vol. 46, Núm. 1
2019
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Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)
Food Research International, Vol. 119, pp. 390-397
2017
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Ascorbic acid stability in fruit juices during thermosonication
Ultrasonics Sonochemistry, Vol. 37, pp. 375-381
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Principles of unit operations in food processing
QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY (JOHN WILEY & SONS LTD), pp. 68-83
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Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties
Journal of Food Engineering, Vol. 197, pp. 34-43
2016
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Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases
Ultrasonics Sonochemistry, Vol. 29, pp. 413-419
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Principles of unit operations in food processing
Modeling the Microbial Ecology of Foods: Quantitative Microbiology in Food Processing (Wiley Blackwell), pp. 68-83
2015
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Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic
Drying Technology, Vol. 33, Núm. 3, pp. 315-321
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Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)
Food Research International, Vol. 74, pp. 151-159