logo biblio digital exactas
logo twitter logo instagram logo whatsapp logo mail

Navegar

Colección

Datos Estadísticas

Lista de

Water sorption
11
"Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying" (2016) Sette, P.; Salvatori, D.; Schebor, C. Food and Bioproducts Processing. 100:156-171
"A BET approach to multilayer adsorption in swelling products" (2014) Pantuso, F.S.; Tolaba, M.P.; Aguerre, R.J. Journal of Food Engineering. 122(1):68-71
"Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods" (2012) Sosa, N.; Salvatori, D.M.; Schebor, C. Food and Bioprocess Technology. 5(5):1790-1802
"Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems" (2012) Acevedo, N.C.; Schebor, C.; Buera, P. Food and Bioprocess Technology. 5(6):2428-2434
"Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes" (2012) Dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Food Chemistry. 132(4):2030-2036
"Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes" (2012) Dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Food Chemistry. 132(4):2030-2036
"Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics" (2011) Sosa, N.; Zamora, M.C.; Chirife, J.; Schebor, C. International Journal of Food Science and Technology. 46(10):2096-2102
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"Modeling water sorption in okara soy milk" (2000) Garcia, L.H.; Kobylañski, J.R.; Pilosof, A.M.R. Drying Technology. 18(9):2091-2103
"Water sorption characteristics of argentine wheat: Statistical methodology" (1994) Larumbe, A.;González, H.H.L.;Pollio, M.L. (...)Garibotti, G. Journal of Food Engineering. 21(3):291-304