Mariana
Morales de la Peña
Publicaciones en las que colabora con Mariana Morales de la Peña (29)
2023
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Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits
Innovative Food Science and Emerging Technologies, Vol. 88
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Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development
Food Reviews International, Vol. 39, Núm. 5, pp. 2530-2542
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Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies
Beverages, Vol. 9, Núm. 2
2022
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Effect of Pulsed Electric Fields on Food Quality
Food Engineering Series (Springer), pp. 271-296
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Effect of Pulsed Electric Fields on Food Quality
Pulsed electric fields technology for the food industry: fundamental and applications (Springer Alemania), pp. 271-296
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Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk
Beverages, Vol. 8, Núm. 2
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Process Innovations in Designing Foods with Enhanced Functional Properties
Food Engineering Series (Springer), pp. 137-156
2021
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Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product
Food Engineering Reviews, Vol. 13, Núm. 3, pp. 676-685
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Effect of pulsed electric fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinensis (Wangenh. K. Koch))
Foods, Vol. 10, Núm. 7
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Pulsed Electric Fields Technology for Healthy Food Products
Food Engineering Reviews, Vol. 13, Núm. 3, pp. 509-523
2020
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Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
Revista Mexicana de Ingeniera Quimica, Vol. 19, Núm. 3, pp. 1439-1452
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Dietary Fiber in Fruits and Vegetables
Food Engineering Series (Springer), pp. 123-152
2019
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Novel technologies to improve food safety and quality
Current Opinion in Food Science, Vol. 30, pp. 1-7
2018
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Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound
Revista Mexicana de Ingeniera Quimica, Vol. 17, Núm. 1, pp. 131-144
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Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)
Food and Bioprocess Technology, Vol. 11, Núm. 6, pp. 1211-1221
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Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Food Engineering Series (Springer), pp. 441-456
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High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content
Ultrasonics Sonochemistry, Vol. 49, pp. 154-160
2017
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Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids
Journal of Food Processing and Preservation, Vol. 41, Núm. 3
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Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids
Journal of Food Processing and Preservation, Vol. 41, Núm. 5
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Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration
Food Control, Vol. 80, pp. 236-243