Funder
Seventh Research Framework Programme of the European Union—FP7
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference51 articles.
1. ASTM. (1986). Physical requirements guidelines for sensory evaluation laboratories (Vol. 913, ASTM Special Technical Pub. 913). Philadelphia: American Society for Testing Materials.
2. Almeida, D. T., Greiner, R., Furtunado, D. M. N., Trigueiro, I. N. S., & Araújo, M. P. N. (2008). Content of some antinutritional factors in bean cultivars frequently consumed in Brazil. International Journal of Food Science & Technology, 43(2), 243–249.
https://doi.org/10.1111/j.1365-2621.2006.01426.x
.
3. Arjmandi, M., Otón, M., Artés, F., Artés-Hernández, F., Gómez, P. A., & Aguayo, E. (2017). Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree. Journal of the Science of Food and Agriculture, 97(3), 984–990.
https://doi.org/10.1002/jsfa.7824
.
4. Arjmandi, M., Otón, M., Artés, F., Artés-Hernández, F., Gómez, P. A., & Aguayo, E. (2016). Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity. Food Science and Technology International, 23(1), 36–45.
https://doi.org/10.1177/1082013216654414
.
5. Baginsky, C., Peña-Neira, A., Cáceres, A., Hernández, T., Estrella, I., Morales, H., & Pertuzé, R. (2013). Phenolic compound composition in immature seeds of faba bean (Vicia faba L.) varieties cultivated in Chile. Journal of Food Composition and Analysis, 31(1), 1–6.
https://doi.org/10.1016/j.jfca.2013.02.003
.
Cited by
29 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献