Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation

by Rojas Silva, Meliza Lindsay
Published 2016

Fruit beverages processed using ultrasound technology: physical properties, stability and enzyme inactivation

by Meliza Lindsay Rojas Silva
Published 2016

The ultrasound technology for modifying enzyme activity

by Meliza Lindsay, Júlia Hellmeister, Pedro E.D. Augusto
Published 2016-06-01

The ultrasound technology for modifying enzyme activity

by Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Pedro Esteves Duarte Augusto
Published 2016-01-01

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

by Dayanne Vigo Miranda, Meliza Lindsay Rojas, Sandra Pagador, Leslie Lescano, Jesús Sanchez-Gonzalez, Guillermo Linares
Published 2018-01-01

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

by Karoline Costa Santos, Jaqueline Souza Guedes, Meliza Lindsay Rojas, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Published 2021-01-01