Search Results - "Maria Patricia V. Azanza"

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  1. 1
    Hydrocolloid sour taste control in pasteurized rice

    Hydrocolloid sour taste control in pasteurized rice by Azanza, Maria Patricia V.

    Published in Journal of food science and technology (01-12-2014)
    “…The effects of kappa (κ)-carrageenan and carboxymethyl cellulose (CMC) in controlling the sourness intensity perception of added acetic, citric, and tartaric…”
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  2. 2
    Canned rice products as Philippine military food ration

    Canned rice products as Philippine military food ration by Azanza, Maria Patricia V

    “…Canned prototypes of rice (CR) and rice meal with pork sausage (CRM) were developed as military food ration models for evaluation by personnel in the Bonifacio…”
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  3. 3
    Technology for a Social Cause: Formulated Emergency Relief Foods for Super Typhoon Yolanda (Haiyan) Survivors

    Technology for a Social Cause: Formulated Emergency Relief Foods for Super Typhoon Yolanda (Haiyan) Survivors by Maria Patricia V. Azanza, Emil Emmanuel C. Estilo

    Published in Social science Diliman (01-06-2015)
    “…This study details how ready-to-eat (RTE) rice and rice-cornstarch noodle (bihon) product formulations of the College of Home Economics (CHE) of the University…”
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  4. 4
    Learning HACCP in Philippine lingua franca

    Learning HACCP in Philippine lingua franca by Azanza, Maria Patricia V., dela Paz, Charity Jaggielyn E.

    Published in Food control (01-12-2007)
    “…The effectiveness of the instruction on the methods of application of Hazard Analysis Critical Control Point (HACCP) principles in the most popular Philippine…”
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  5. 5
    D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

    D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL by GABRIEL, ALONZO A, AZANZA, MARIA PATRICIA V

    Published in Journal of food process engineering (01-06-2010)
    “…A previously developed predictive model for the decimal reduction times (D₇₂°C) of Salmonella typhimurium (ATCC 13311) in simulated citrus systems was…”
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  6. 6
    MODELING THE THERMAL DEATH OF SALMONELLA TYPHIMURIUM IN CITRUS SYSTEMS

    MODELING THE THERMAL DEATH OF SALMONELLA TYPHIMURIUM IN CITRUS SYSTEMS by GABRIEL, ALONZO A, BARRIOS, ERNIEL B, AZANZA, MARIA PATRICIA V

    Published in Journal of food process engineering (01-10-2008)
    “…A mathematical model that predicts the decimal reduction time (D₇₂C) of Salmonella Typhimurium (ATTC 13311) as a function of citrus model system (CMS) pH…”
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  7. 7
    D 72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

    D 72°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL by GABRIEL, ALONZO A., AZANZA, MARIA PATRICIA V.

    Published in Journal of food process engineering (01-06-2010)
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  8. 8
    D72C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

    D72C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL by Gabriel, Alonzo A, AZANZA, MARIA PATRICIA V

    Published in Journal of food process engineering (01-06-2010)
    “…A previously developed predictive model for the decimal reduction times (D72C) ofSalmonella typhimurium (ATCC 13311) in simulated citrus systems was validated…”
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