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Albert Ibarz

Showing results (11-20 of 18) with videos related to

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Food Research International (Ottawa, Ont.)|March 12, 2020
Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional propertiesMilad Hadidi, Fatemeh Baradaran Khaksar, Jordi Pagan, et al.
Food Chemistry|June 30, 2019
Ascorbic acid degradation in aqueous solution during UV-Vis irradiationKarla Aguilar, Alfonso Garvín, Alma Virginia Lara-Sagahón, et al.
Ultrasonics Sonochemistry|April 22, 2017
Ascorbic acid stability in fruit juices during thermosonicationKarla Aguilar, Alfonso Garvín, Albert Ibarz, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)Pedro E D Augusto, Raquel Ibarz, Alfonso Garvín, et al.
Archivos Latinoamericanos De Nutricion|November 27, 2002
[Effect of high hydrostatic pressure on water imbibition, cooking times and microstructure of Phaseolus vulgaris]Elba Sangronis, Albert Ibarz, Gustavo V Barbosa-Cánovas, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 15, 2017
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbateJ P Cruz-Tirado, Arnold Cabanillas, Raúl Siche, et al.
Food Chemistry|May 31, 2014
Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juicesJosé Lorente, Salud Vegara, Nuria Martí, et al.
International Journal of Biological Macromolecules|September 19, 2020
Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional propertiesMilad Hadidi, Pourya Izadi Amoli, Aniseh Zarei Jelyani, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Food Research International (Ottawa, Ont.)|March 12, 2020
Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional propertiesMilad Hadidi, Fatemeh Baradaran Khaksar, Jordi Pagan, et al.
Food Chemistry|June 30, 2019
Ascorbic acid degradation in aqueous solution during UV-Vis irradiationKarla Aguilar, Alfonso Garvín, Alma Virginia Lara-Sagahón, et al.
Ultrasonics Sonochemistry|April 22, 2017
Ascorbic acid stability in fruit juices during thermosonicationKarla Aguilar, Alfonso Garvín, Albert Ibarz, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)Pedro E D Augusto, Raquel Ibarz, Alfonso Garvín, et al.
Archivos Latinoamericanos De Nutricion|November 27, 2002
[Effect of high hydrostatic pressure on water imbibition, cooking times and microstructure of Phaseolus vulgaris]Elba Sangronis, Albert Ibarz, Gustavo V Barbosa-Cánovas, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 15, 2017
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbateJ P Cruz-Tirado, Arnold Cabanillas, Raúl Siche, et al.
Food Chemistry|May 31, 2014
Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juicesJosé Lorente, Salud Vegara, Nuria Martí, et al.
International Journal of Biological Macromolecules|September 19, 2020
Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional propertiesMilad Hadidi, Pourya Izadi Amoli, Aniseh Zarei Jelyani, et al.
Pageof 2