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Application of response surface methodology to evaluate the effect of the concentration of sugar and commercials starters on the fermentation kinetics of yogurtAplicación de la metodología de superficie de respuesta para evaluar el efecto de la concentración de azúcar y de cultivos iniciadores comerciales sobre la cinética de fermentación del yogurt
(Revista mexicana de ingeniería química, 2014)
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
(Food Science and Technology International, 2015)
Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
(American Journal of Food Technology, 2015-02-15)
Evaluation of inhibition of the Candida intermedia due to the effect of supernatants from bioprotectors and their synergistic effectEvaluación de la inhibición de Candida intermedia por efecto de sobrenadantes de bioprotectores y su efecto sinérgico
(Revista Mexicana de Ingeniería Química, 2015-05-28)
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
(Food Biophysics, 2017-09-08)
Sublimation conditions as critical factors during freeze-dried probiotic powder production
(Drying Technology, 2019-03-04)
Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of Lactic Acid Bacteria
(Food Technology and Biotechnology, 2018-09)