E-LIB Suche - Ergebnisse für: Andrés-Bello, A.

1

Vacuum impregnation as a tool to introduce biopreservatives..:

Andrés-Bello, A. ; De Jesús, C. ; García-Segovia, P...
LWT - Food Science and Technology. 60 (2015) 2 - p. 758-765 , 2015

Link: https://doi.org/10.1016/..

2

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute:

García-Segovia, P. ; Iborra-Bernad, C. ; Andrés-Bello, A....
Journal of Culinary Science & Technology. 11 (2013) 2 - p. 155-164 , 2013

Link: https://doi.org/10.1080/..

3

Effect of pH on Color and Texture of Food Products:

Andrés-Bello, A. ; Barreto-Palacios, V. ; García-Segovia, P...
Food Engineering Reviews. 5 (2013) 3 - p. 158-170 , 2013

Link: https://doi.org/10.1007/..

4

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulo..:

Andrés-Bello, A. ; Iborra-Bernad, C. ; García-Segovia, P..
Food and Bioprocess Technology. 6 (2012) 1 - p. 133-145 , 2012

Link: https://doi.org/10.1007/..

5

Rehydration of air-dried Shiitake mushroom (Lentinus edodes..:

García-Segovia, P. ; Andrés-Bello, A. ; Martínez-Monzó, J.
LWT - Food Science and Technology. 44 (2011) 2 - p. 480-488 , 2011

Link: https://doi.org/10.1016/..

6

Vacuum Frying: An Alternative to Obtain High-Quality Dried ..:

Andrés-Bello, A. ; García-Segovia, P. ; Martínez-Monzó, J.
Food Engineering Reviews. 3 (2011) 2 - p. 63-78 , 2011

Link: https://doi.org/10.1007/..

7

Osmotic dehydration of Aloe vera (Aloe barbadensis Miller):

García-Segovia, P. ; Mognetti, C. ; Andrés-Bello, A..
Journal of Food Engineering. 97 (2010) 2 - p. 154-160 , 2010

Link: https://doi.org/10.1016/..

8

Vacuum frying process of gilthead sea bream (Sparus aurata)..:

Andrés-Bello, A. ; García-Segovia, P. ; Martínez-Monzó, J.
Innovative Food Science & Emerging Technologies. 11 (2010) 4 - p. 630-636 , 2010

Link: https://doi.org/10.1016/..

9

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemi..:

Andrés-Bello, A. ; García-Segovia, P. ; Martínez-Monzó, J.
Journal of Aquatic Food Product Technology. 18 (2009) 1-2 - p. 79-89 , 2009

Link: https://doi.org/10.1080/..

10

Textural properties of potatoes (Solanum tuberosum L., cv. ..:

García-Segovia, P. ; Andrés-Bello, A. ; Martínez-Monzó, J.
Journal of Food Engineering. 88 (2008) 1 - p. 28-35 , 2008

Link: https://doi.org/10.1016/..

11

Effect of cooking method on mechanical properties, color an..:

García-Segovia, P. ; Andrés-Bello, A. ; Martínez-Monzó, J.
Journal of Food Engineering. 80 (2007) 3 - p. 813-821 , 2007

Link: https://doi.org/10.1016/..

12

Evaluation of Textural and Sensory Properties on Typical Sp..:

Casas Moreno, Maria del Mar ; Barreto-Palacios, Vivian ; Gonzalez-Carrascosa, Rebeca...
Journal of Culinary Science & Technology. 13 (2014) 1 - p. 19-28 , 2014

Link: https://doi.org/10.1080/..

13

Improvement of a culinary recipe by applying sensory analys..:

García-Segovia, Purificación ; Barreto-Palacios, Vivian ; Iborra-Bernad, Consuelo...
International Journal of Gastronomy and Food Science. 1 (2012) 1 - p. 54-60 , 2012

Link: https://doi.org/10.1016/..

14

XYZ Micropositioning System Based on Compliance Mechanisms ..:

Ferrara-Bello, Andres ; Vargas-Chable, Pedro ; Vera-Dimas, Gerardo..
Actuators. 10 (2021) 4 - p. 68 , 2021

Link: https://doi.org/10.3390/..

15

Gramatica de la lengua castellana:

Bello, Andres ; Cuervo, Rufino José - 8. ed . , 1970

Exemplar: Zentrale:Magazin 03.g.2391