Digitum: Repositorio Institucional de la Universidad de Murcia: Buscando en Digitum

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Mostrando resultados 1 a 11 de 11

Vista previa	Fecha de publicación	Fecha de Creación	Título
	2020	-	Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
	26-ago-2020	-	Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
	16-dic-2020	-	Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia
	26-oct-2021	-	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
	16-abr-2022	-	Rosemary extracts improved the antioxidant status of low-fat yoghurtsSauces enriched with inulin
	26-may-2022	-	Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed
	10-ene-2023	-	Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies
	3-feb-2023	-	Polyphenol extracts from sage (Salvia lavandulifolia Vahl) by-products as natural antioxidants for pasteurised chilled yoghurt sauce
	20-may-2023	-	Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
	26-jul-2023	-	Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
	2-ene-2025	-	Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80

Mostrando resultados 1 a 11 de 11