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Cut orientation and drying temperature effect on drying and rehydration kinetics of yacon (Smallanthus sonchifolius)
(LACCEI Inc., 2021-07)
Yacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. ...
Ultrasound technology: effect of processing conditions and material on cavitation level
(LACCEI Inc., 2021-07)
Ultrasound technology has been widely studied for its application in food area in order to improve different processes and properties of food. The most used form of application is by immersing the product in a medium placed ...