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Functional foods development: Trends and technologies

Trends in food science & technology, 2011-09, Vol.22 (9), p.498-508

2011

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Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation

Journal of food quality, 2024-06, Vol.2024 (1)

2024

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Effects of pressure homogenization on particle size and the functional properties of citrus juices

Journal of food engineering, 2009-05, Vol.92 (1), p.18-23

2009

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Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

Journal of food engineering, 2012-07, Vol.111 (1), p.28-33

2012

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No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Journal of food engineering, 2012-05, Vol.110 (2), p.289-293

2012

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Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

Heliyon, 2021-01, Vol.7 (1), p.e05963-e05963, Article e05963

2021

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Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects

Journal of food engineering, 2015-02, Vol.147, p.95-101

2015

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Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

Innovative food science & emerging technologies, 2012-10, Vol.16, p.298-304

2012

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Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Journal of food engineering, 2009-06, Vol.92 (4), p.416-424

2009

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Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix

Journal of food engineering, 2003-02, Vol.56 (2), p.279-284

2003

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Analysis of chickpea (var. “Blanco Lechoso”) rehydration. Part I. Physicochemical and texture analysis

Journal of food engineering, 2009-11, Vol.95 (2), p.352-358

2009

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Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Journal of food engineering, 2004-11, Vol.65 (1), p.9-14

2004

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Intake of dehydrated apple enriched by mandarin juice by vacuum impregnation reduces oxidative stress induced by tamoxifen in rats

Proceedings of the Nutrition Society, 2013, Vol.72 (OCE1), Article E35

2013

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Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development

Journal of food engineering, 2001-08, Vol.49 (2), p.175-183

2001

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Development of probiotic-enriched dried fruits by vacuum impregnation

Journal of food engineering, 2003-02, Vol.56 (2), p.273-277

2003

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Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability

1, 2020

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Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

Food science & technology, 2015-12, Vol.64 (2), p.1289-1296

2015

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Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

Journal of food engineering, 2016-11, Vol.189, p.106-114

2016

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Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod

Journal of food engineering, 2007-11, Vol.83 (2), p.267-276

2007

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Application of SAFES (systematic approach to food engineering systems) methodology to apple candying

Journal of food engineering, 2007-11, Vol.83 (2), p.193-200

2007

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Application of safes (systematic approach to food engineering systems) methodology to dehydration of apple by combined methods

Journal of food engineering, 2007-11, Vol.83 (2), p.186-192

2007

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Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins

Journal of food engineering, 2007-11, Vol.83 (2), p.250-257

2007

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How to deal with visco-elastic properties of cellular tissues during osmotic dehydration

Journal of food engineering, 2012-05, Vol.110 (2), p.278-288

2012

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Ca 2+ and Fe 2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Journal of food engineering, 2004, Vol.65 (1), p.9-14

2004

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Opportunities for the valorization of waste generated by the plant-based milk substitutes industry

Advanced Technologies in Wastewater Treatment, 2023

2023

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Functional foods development: Trends and technologies

Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation

Effects of pressure homogenization on particle size and the functional properties of citrus juices

Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects

Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix

Analysis of chickpea (var. “Blanco Lechoso”) rehydration. Part I. Physicochemical and texture analysis

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Intake of dehydrated apple enriched by mandarin juice by vacuum impregnation reduces oxidative stress induced by tamoxifen in rats

Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development

Development of probiotic-enriched dried fruits by vacuum impregnation

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability

Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod

Application of SAFES (systematic approach to food engineering systems) methodology to apple candying

Application of safes (systematic approach to food engineering systems) methodology to dehydration of apple by combined methods

Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins

How to deal with visco-elastic properties of cellular tissues during osmotic dehydration

Ca 2+ and Fe 2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Opportunities for the valorization of waste generated by the plant-based milk substitutes industry

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