Résultats pour : "mûre de ronce"

Unleashing the potential of flash vacuum expansion: an innovative approach for andean blackberry (Rubus glaucus Benth) processing. Ortega Villalba Karen Johana, Velez-Pasos Carlos, Rodriguez Fonseca Pablo Emilio, Vaillant Fabrice. 2023. Ingeniería y Competitividad, 25 (4):e-20213132, 17 p.

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution. Jimenez Nadiarid, Bassama Joseph, Soto Marvin, Dornier Manuel, Pérez Ana Mercedes, Vaillant Fabrice, Bohuon Philippe. 2020. International Journal of Food Science and Technology, 55 (6), n.spéc. Advances in Recovery Bioactive Compounds from Potato Wastes: Processing Technologies and Applications : 2551-2561.

Physicochemical characteristics and polyphenolic compounds of cultivated blackberries in Costa Rica. Soto Marvin, Pérez Ana Mercedes, Del Milagro Cerdas María, Vaillant Fabrice, Acosta Oscar. 2019. Journal of Berry Research, 9 (2) : 283-296.

Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats. Azofeifa Gabriela, Quesada Silvia, Navarro Laura, Hidalgo Olman, Portet Karine, Pérez Ana Mercedes, Vaillant Fabrice, Poucheret Patrick, Michel Alain. 2016. Journal of Functional Foods, 26 : 330-337.

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice. Wexler Lea, Perez Ana, Cubero-Castillo Elba, Vaillant Fabrice. 2016. CyTA - Journal of Food, 14 (4) : 578-586.