Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Innovative Food Science & Emerging Technologies, Volume 106
Author(s): Angie Vanessa Caicedo Paz, Maria Camila Moreno Mesa, Marcelo Franco, Julián Paul Martinez Galan, Fabiane Oliveira Farias, Cassamo Ussemane Mussagy
Publication date: December 2025Source: Innovative Food Science & Emerging Technologies, Volume 106Author(s): Angie Vanessa Caicedo Paz, Maria Camila Moreno Mesa, Marcelo Franco, Julián Paul Martinez Galan, Fabiane Oliveira Farias, Cassamo Ussemane Mussagy Read More
Related posts:
Comparison of spinning cone column versus low-temperature vacuum distillation as wine dealcoholization techniques: Influence in volatile compounds and sensory properties of Tempranillo and Chardonnay wines
A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods
Microwave-assisted extraction, encapsulation, and bioaccessibility of carotenoids from organic tomato industry by-product
Improvement of barrier properties of spray dried microparticles of iron and ascorbic acid by fluidized bed coating
Enhancement of the fruity flavor in coffee beverages by solid-state fermentation in green coffee: a multi-block approach
Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers