The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window
Hernández-Carrión, M., Moyano-Molano, M., Ricaurte, L., Clavijo-Romero, A., Quintanilla-Carvajal, M. X.
Published in Scientific reports (30.04.2021)
Published in Scientific reports (30.04.2021)
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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
Moreno, F.L., Quintanilla-Carvajal, M.X., Sotelo, L.I., Osorio, C., Raventós, M., Hernández, E., Ruiz, Y.
Published in Journal of food engineering (01.12.2015)
Published in Journal of food engineering (01.12.2015)
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Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
Hernández-Carrión, M., Hernando, I., Sotelo-Díaz, I., Quintanilla-Carvajal, M.X., Quiles, A.
Published in Innovative food science & emerging technologies (01.02.2015)
Published in Innovative food science & emerging technologies (01.02.2015)
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Journal Article
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
Robles, C.M., Quintanilla-Carvajal, M.X., Moreno, F.L., Hernández, E., Raventós, M., Ruiz, Y.
Published in Journal of food engineering (01.11.2016)
Published in Journal of food engineering (01.11.2016)
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Fractal surface analysis and thermodynamic properties of moisture sorption of calcium-sucrose powders
Flores-Andrade, E., Pascual-Pineda, L. A., Quintanilla-Carvajal, M. X., Gutiérrez-López, G. F., Beristain, C. I., Azuara, E.
Published in Drying technology (04.07.2018)
Published in Drying technology (04.07.2018)
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Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders
Rodríguez-Bernal, J.M., Flores-Andrade, E., Lizarazo-Morales, C., Bonilla, E., Pascual-Pineda, L.A., Gutierréz-López, G., Quintanilla-Carvajal, M.X.
Published in Food and bioproducts processing (01.04.2015)
Published in Food and bioproducts processing (01.04.2015)
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
Pascual-Pineda, L.A., Rascón, M.P., Quintanilla-Carvajal, M.X., Castillo-Morales, M., Marín, U.R., Flores-Andrade, E.
Published in Journal of food engineering (01.03.2019)
Published in Journal of food engineering (01.03.2019)
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