Résultats pour Auteur : "Vargas-Ortiz, Manuel"

Flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing. Ayala-Zavala Jesús, Castillo-Romero Teresita de Jesús, Salgado-Cervantes Marco, Marin-Castro Ubaldo Richard, Vargas-Ortiz Manuel, Pallet Dominique, Servent Adrien. 2024. Food Reviews International, 40 (3) : 833-866.

Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity. Marin-Castro Ubaldo Richard, Pallet Dominique, Garcia-Alvarado M.A., Vargas-Ortiz Manuel, Salgado-Cervantes Marco, Servent Adrien. 2022. Innovative Food Science and Emerging Technologies, 75:102900, 9 p.

Flash vacuum expansion: An alternative with potential for Ataulfo and Manila mango processing. Marin-Castro Ubaldo Richard, Salgado-Cervantes Marco, Pallet Dominique, Vargas-Ortiz Manuel, Servent Adrien. 2022. Journal of Food Science and Technology, 59 (8) : 3063-3072.

Sensory and nutritional qualities of 'Manila' mango ready-to-eat puree enhanced using mild flash vacuum expansion processing. Marin-Castro Ubaldo Richard, Garcia-Alvarado M.A., Vargas-Ortiz Manuel, Pallet Dominique, Salgado-Cervantes Marco, Servent Adrien. 2021. Fruits, 76 (5) : 248-257.

Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree. Salgado-Cervantes Marco, Servent Adrien, Maraval Isabelle, Vargas-Ortiz Manuel, Pallet Dominique. 2019. Plant Foods for Human Nutrition, 74 (3) : 370-375.

Effect of thermal stage in the processing avocado by flash vacuum expansion: Effect on the antioxidant capacity and the qualitaty of the mash. Vargas-Ortiz Manuel, Servent Adrien, Rodriguez-Jimenes Guadelupe, Pallet Dominique, Salgado-Cervantes Marco. 2017. Journal of Food Processing and Preservation, 41 (5):e13118, 8 p.

Minimally processed avocado through flash vacuum-expansion: Its effect in major physicochemical aspects of the puree and stability on storage. Vargas-Ortiz Manuel, Rodriguez-Jimenes Guadelupe, Salgado-Cervantes Marco, Pallet Dominique. 2017. Journal of Food Processing and Preservation, 41 (3):e12988, 10 p.

Stability of the lipid fraction of avocado puree obtained by flash vacuum-expansion process. Vargas-Ortiz Manuel, Servent Adrien, Salgado-Cervantes Marco, Pallet Dominique. 2017. Innovative Food Science and Emerging Technologies, 41 : 109-116.