Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage
Comandini, Patrizia, Blanda, Giampaolo, Caballero, Mayra Cristina Soto, Roque, María Janeth Rodríguez, Leal, Ramona Peréz, Mujica-Paz, Hugo, Fragoso, Aurora Valdez, Toschi, Tullia Gallina
Published in American journal of potato research (01.12.2018)
Published in American journal of potato research (01.12.2018)
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Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange
Tejada-Ortigoza, Viridiana, Escobedo-Avellaneda, Zamantha, Valdez-Fragoso, Aurora, Mújica-Paz, Hugo, Welti-Chanes, Jorge
Published in Journal of the science of food and agriculture (01.09.2015)
Published in Journal of the science of food and agriculture (01.09.2015)
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Journal Article
FIRMNESS CHANGES OF IMPREGNATED WHOLE PEELED PRICKLY PEAR
VALDEZ-FRAGOSO, AURORA, SOTO-CABALLERO, MAYRA CRISTINA, BLANDA, GIAMPAOLO, WELTI-CHANES, JORGE, MÚJICA-PAZ, HUGO
Published in Journal of texture studies (01.10.2009)
Published in Journal of texture studies (01.10.2009)
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Journal Article
Impregnation and infiltration kinetics of isotonic solution in whole jalapeno pepper using a vacuum pulse
Martinez-Monteagudo, S.I, Salais-Fierro, F, Perez-Carrillo, J.R, Valdez-Fragoso, A, Welti-Chanes, J, Mujica-Paz, H
Published in Journal of food science (01.04.2006)
Published in Journal of food science (01.04.2006)
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Manufacturing Methods and Engineering Properties of Pectin-Based Nanobiocomposite Films
Villa-Rojas, Rossana, Valdez-Fragoso, Aurora, Mújica-Paz, Hugo
Published in Food engineering reviews (01.03.2018)
Published in Food engineering reviews (01.03.2018)
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High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity
Escobedo-Avellaneda, Zamantha, Gutiérrez-Uribe, Janet, Valdez-Fragoso, Aurora, Torres, J. Antonio, Welti-Chanes, Jorge
Published in Food and bioprocess technology (01.05.2015)
Published in Food and bioprocess technology (01.05.2015)
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Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
Jiménez-Aguilar, Dulce María, Escobedo-Avellaneda, Zamantha, Martín-Belloso, Olga, Gutiérrez-Uribe, Janet, Valdez-Fragoso, Aurora, García-García, Rebeca, Torres, José Antonio, Welti-Chanes, Jorge
Published in Food engineering reviews (01.06.2015)
Published in Food engineering reviews (01.06.2015)
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Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods
Valdez-Fragoso, Aurora, Mújica-Paz, Hugo, Welti-Chanes, Jorge, Torres, J. Antonio
Published in Food and bioprocess technology (01.08.2011)
Published in Food and bioprocess technology (01.08.2011)
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