Browsing by Subject "Aliments -- Indústria i comerç"
Now showing items 1-3 of 3
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Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba)
(2014)The aim of this study was to investigate the effect of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on key physical and chemical characteristics of white cabbage ... -
High pressure processing of swede (Brassica napus): Impact on quality properties
(2011)The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. ... -
La irrupción de las nuevas tecnologías de proceso en la industria alimentaria
(2006)La manera de comer y la manera de comprar estan cambiando. En el presente artículo se abordan los cinco ejes en torno a los cuales se articula este cambio al consumo: la comodidad, la palatibilidad, la ...