Ciencias de la Ingeniería de Alimentos
Resultados: Listando 10 de 217 en la página 6 de 22
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Stability evaluation of anthocyanins present in the shell of the camu-camu fruit...
Extraction of omega-3, -6 or -9 rich oils from Brazil nut (Bertholletia excels),...
Study of antioxidant capacity, antimicrobial activity and anti hemolytic action of...
Development of plant-based functional fermented beverage
Extraction of essential oil and oleoresin from Corymbia citriodora leaves using near...
Evaluation of oleuropein and chemical sanitizers, alone or in combination, to eliminate...
Evaluation of methanogenic potential of hydrolysed milk fat
Obtention, characterization, encapsulation and application of chasteberry extract...
Zeolite (clinoptilolite) in dog biscuits: product quality and palatability
Use of natural antioxidant extracts obtained from aromatic herbs in developing products...
Resultados: Listando 10 de 217 en la página 6 de 22
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