- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
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Universidad Nacional de Córdoba
Córdoba, ArgentinaPublicaciones en colaboración con investigadores/as de Universidad Nacional de Córdoba (5)
2023
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Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
Journal of Food Engineering, Vol. 337
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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
2021
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Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato
Food and Bioprocess Technology, Vol. 14, Núm. 2, pp. 324-333
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Molecular control to salt tolerance mechanisms of woody plants: recent achievements and perspectives
Annals of Forest Science, Vol. 78, Núm. 4
2020
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Thermal processing of raspberry pulp: Effect on the color and bioactive compounds
Food and Bioproducts Processing, Vol. 124, pp. 469-477