Novel functional foods from vegetable matrices impregnated with biologically active compounds-Reference-Cited by-同舟云学术

Novel functional foods from vegetable matrices impregnated with biologically active compounds

Published:2005-03 Issue:1-2 Volume:67 Page:205-214
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Alzamora Stella M.,Salvatori Daniela,Tapia María S.,López-Malo Aurelio,Welti-Chanes Jorge,Fito Pedro

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Microstructural principles of food engineering & processing;Aguilera,1991

2. Impregnation techniques for the incorporation of calcium to apple matrix;Alzamora,2001

3. Relevant results on minimal preservation of fruits in the context of the multinational project XI.3 of CYTED, an Ibero-American R&D cooperative program;Alzamora,2000

4. Apple matrix with calcium incorporated by impregnation processes;Anino,2003

5. Cambios estructurales en tejido de manzana fortificado con calcio;Anino,2002

Cited by 128 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

1. Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network;Journal of Food Science;2024-06-26

2. Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks;Heliyon;2024-06

3. Jackfruit;Nutraceuticals from Fruit and Vegetable Waste;2024-05-02

4. Evaluation of multiscale mechanisms of ultrasound-assisted extraction from porous plant materials: Experiment and modeling on this intensified process;Food Research International;2024-04

5. Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.);Chemical Engineering and Processing - Process Intensification;2023-06