Exploració per autor "Hernández Yáñez, Eduard"
Ara es mostren els items 61-65 de 65
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Vacuum-assisted block freeze concentration studies in cheese whey and its potential in lactose recovery
Gil Rodriguez, Noelia; Quinteros, Gisela; Blanco Abellán, Mónica; Samsuri, Shafirah; Hernández Yáñez, Eduard; Amran, Nurul Aini; Orellana, Patricio; Prudêncio, Elane Schwinden (2023-02-15)
Article
Accés obertBlock freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted ... -
Viabilitat tècnica i econòmica del cànem industrial als secans frescals i semifrescals de Catalunya
Gorchs Altarriba, Gil; Hernández Yáñez, Eduard; Comas Angelet, Jordi (2006-12)
Report de recerca
Accés obert -
Viscosidad de zumos comerciales de melocotón, manzana y pera a temperaturas cercanas a la congelación
Ruiz Pardo, Yolanda; Sánchez Machado, José; Hernández Yáñez, Eduard; Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè (2010)
Article
Accés restringit per política de l'editorialConèixer el comportament reològic de sucs comercials susceptibles de ser processats a baixes temperatures presenta un gran interès per el desenvolupament de noves tecnologies i equips en la indústria alimentaria. En ... -
Viscosidad de zumos de manzana, melocotón y soluciones modelos en el intervalo 4ºC a -6ºC
Ruiz Pardo, Yolanda; Sánchez Machado, José; Hernández Yáñez, Eduard; Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè (2009-09)
Comunicació de congrés
Accés obert -
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
Moreno Moreno, Fabián Leonardo; Quintanilla Carvajal, M. X.; Sotelo, L. I.; Osorio, C.; Raventós Santamaria, Mercè; Hernández Yáñez, Eduard (Elsevier, 2015)
Article
Accés obertCoffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through ...