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Experiencias de actividades de extensión en temas relacionados con la alimentación y su impacto en los alumnos participantes
(Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura, 2019-06-19)
La Organización Mundial de la Salud (2013) define a la salud, como el “estado de completo bienestar físico, mental y social y no la sola ausencia de enfermedad”, siendo el accionar nutricional uno de los más elementales ...
Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
(Wiley Blackwell Publishing, Inc, 2018)
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of
grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...
Análisis del contenido de vitamina C y rotulado de bebidas analcohólicas de oferta habitual en la ciudad de Resistencia (Chaco, Argentina)
(Publitec, 2015-03)
Las bebidas analcohólicas en la Argentina son de alto consumo,
pudiendo ser una de las principales vías de ingesta
de vitamina C para la población. Las formas biológicamente
activas de esta vitamina son el ácido L-ascórbico ...
Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
(Elsevier, 2015)
The effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids ...