- Escola Tècnica Superior d’Enginyeria Agroalimentària i Forestal i de Veterinària (ETSEAFIV)
Centro
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Universidad Autónoma de Chihuahua
Chihuahua, MéxicoPublicaciones en colaboración con investigadores/as de Universidad Autónoma de Chihuahua (7)
2020
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High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548
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Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice
Journal of Food Processing and Preservation, Vol. 44, Núm. 3
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In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
Innovative Food Science and Emerging Technologies, Vol. 66
2019
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In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
Food and Function, Vol. 10, Núm. 9, pp. 6110-6120
2017
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Methods for determining the antioxidant capacity of food constituents
Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition (Wiley Blackwell), pp. 803-816
2013
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Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields
Acta Alimentaria, Vol. 42, Núm. 1, pp. 45-54
2007
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Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
Journal of Food Engineering, Vol. 83, Núm. 1, pp. 41-46