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IIR document
Three dimensional modelling of water and salting kinetics in dry-cured ham for improved quality control.
Estudio experimental de la deshidratación de las hojas de Stevia (Rebaudiana bertoni), bajo condiciones controladas y con un secador solar del tipo gabinete.
Experimental study of the Stevia leaves (rebaudiana Bertoni) dehydration, under controlled conditions in a cabinet type solar dryer.
Un refroidisseur au banc d'essai.
Chiller to the test bench.
Spoiling yeast control in refrigerated orange juice treated by thermosonication and cinnamon essential oil.
Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of refrigerated fresh nectarines.
Refrigerated clean room processing and packaging increases shelf life of refrigerated MAP packaged breaded products.
Novel preservation technology: Magnetic field freezing / Cell Alive System.
Recubrimientos de mucílago de nopal y grenetina para mejorar la vida comercial de nectarina arcela mínimamente procesada.
Prickly pear pectin and tasteless gelatine-based coatings to improve the commercial life of minimally processed nectarines.
Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
Numerical modelling of an innovative microwave assisted freezing process.
Physics of freezing under electromagnetic conditions: a review.
Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing.
Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process.
Using of Ionizing radiation for optimization of fruit and vegetable products cold storage technology.
[In Russian. / En russe.]
Effets combinés d'un traitement par la lumière pulsée et le froid pour améliorer la conservation des fruits et légumes de 4ème gamme : cas de la mangue.
Combined effects of a pulsed-light and refrigeration treatment in order to improve the preservation of minimally processed fruit and vegetables: the case of mangoes.
