Search Results - "Labbe, Mariela"
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Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice
Published in Foods (01-01-2024)“…This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: O157:H7 and PB2: ) and determined the microbiological…”
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2
Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review
Published in Frontiers in nutrition (Lausanne) (29-11-2022)“…Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods…”
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3
Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds
Published in European food research & technology (01-11-2017)“…In this work, we compare the effect of the addition during fermentation of both sodium bentonite and sodium-activated bentonite on the protein content, protein…”
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Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer
Published in Journal of chemistry (01-01-2017)“…Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic…”
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5
Comparative Study of Protein Stabilization in White Wine Using Zirconia and Bentonite: Physicochemical and Wine Sensory Analysis
Published in Journal of agricultural and food chemistry (27-12-2006)“…A semi-industrial application of the continuous stabilization of white wine protein using a column packed with zirconia was studied and compared to the…”
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Effect of pulsed ultraviolet light on the degree of antigenicity and hydrolysis in cow's milk proteins
Published in Journal of food process engineering (01-05-2024)“…In order to reduce the quantity of allergens that are causing harm to consumer, it is imperative that the proteins found in cow's milk undergo controlled…”
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