1. Repositorio Institucional UCA
  2. Research Outputs

Browsing by Subject INGENIERIA EN ALIMENTOS

Showing results 1 to 7 of 7
PreviewIssue DateTitleAuthor(s)
effects-enzymatic-hydrolysis-treatment.jpg.jpg2020Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gelsGalante, Micaela ; De Flaviis, Riccardo ; Boeris, Valeria ; Spelzini, Darío 
emulsifying-properties-defatted-rice.jpg.jpg2020Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteinsBonifacio, Carla ; Franco Fraguas, Eugenia ; López, Débora Natalia ; Wagner, Jorge ; Cabezas, Marcelo D. ; Panizzolo, Luis A. ; Palazolo, Gonzalo, G. ; Abirached, Cecilia 
Ines Cecilia Daverede, et al.pdf.jpg2016Malting barley quality parameters : effect of fertilization and fungicide application in the argentine pampasDaverede, Inés ; Miguez, Fernando ; Scalan, Juan 
spray-drying-encapsulation.pdf.jpg2011Spray drying encapsulation of citral in sucrose or trehalose matrices : physicochemical and sensory characteristicsSosa, Natalia ; Zamora, María Clara ; Chirife, Jorge ; Schebor, Carolina 
stability-individual-phenolic-compounds.pdf.jpg2012Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powderGalmarini, Mara Virginia ; Maury, Chantal ; Mehinagic, Emira ; Sanchez, Virginia ; Baeza, Rosa ; Mignot, Sophie ; Zamora, María Clara ; Chirife, Jorge 
effect-trehalose.pdf.jpg2008The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry pureeGalmarini, Mara Virginia ; Schebor, Carolina ; Zamora, María Clara ; Chirife, Jorge 
use-multi-intake-temporal.pdf.jpg2016Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perceptionGalmarini, Mara Virginia ; Loiseau, Anne Laure ; Visalli, Michel ; Schlich, Pascal 
Showing results 1 to 7 of 7