Now showing items 21-27 of 27

    • Optimizing the enzymatic elimination of clogging of a microfiltration membrane by Parellada grape cake 

      Conde Colom, Josep; Echavarría Vélez, Ana Paola; Ibarz Ribas, Alberto; Pagan i Gilabert, Jordi (Wiley, 2016)
      Clogging of the filtration membranes is one of the main problems in the process of obtaining grape must for white wine; therefore, clogging must be reduced to the maximum. The aim of this work was to find the optimal values ...
    • Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. 

      Hernández-Morales, M. A.; Maldonado-Astudillo, Y.I.; Jiménez-Hernández, J.; Salazar, R.; Ramírez-Sucre, M.O.; Ibarz Ribas, Alberto; Utrilla-Coello, R.G.; Ortuño-Pineda, C. (Taylor & Francis, 2018-11-22)
      The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product ...
    • Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice 

      Murillo, Elizabeth; Aristizábal, Juan Guillermo; Murillo, Walter; Ibarz Ribas, Alberto; Méndez, Jonh Jairo; Solanilla, José Fernando (Universidad Nacional de Colombia, 2016)
      Averrhoa carambola fruit represents a potential as an agro-industrial production line. A restriction on the use of this exotic fruit is the susceptibility to enzymatic browning, affecting nutritional and visual acceptance. ...
    • Rheological and thixotropic behavior of banana (Musa Cavendishii) puree 

      Ibarz Ribas, Alberto; Falguera Pascual, Víctor; Garvín, Alfonso (Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2010)
      Se han estudiado las propiedades reológicas del puré de plátano. Para cuantificar el comportamiento tixotrópico, se han ajustado los datos experimentales a las ecuaciones de Hahn, Weltman i Figoni-Shoemaker. El estudio ...
    • Rheology of redcurrant juices 

      Ibarz Ribas, Alberto; Falguera Pascual, Víctor; Garvín, Alfonso (Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2010)
      Se ha estudiado el comportamiento reológico de dos zumos diferentes de grosella. El zumo con contenido en pectinas exhibió comportamiento no newtoniano. El zumo al que se le han extraído las pectinas exhibió ...
    • Using the Mitschka-Briggs-Steffe method for evaluation of cactus pear concentrated pulps rheological behavior 

      Duarte Augusto, Pedro Esteves; Cristianini, Marcelo; Ibarz Ribas, Alberto (De Gruyter, 2012)
      The rheological characterization of food is important for efficient product and process design. Although its importance in semi-arid regions, there are only a few studies regarding the rheological properties of cactus ...
    • Viscoelastic properties of tomato juice 

      Augusto, Pedro E. D.; Falguera Pascual, Víctor; Cristianini, Marcelo; Ibarz Ribas, Alberto (Elsevier, 2011)
      Tomato is one of the most important vegetables for the food industry. Rheological characterization of tomato products is important for products, equipments and unit operations design and evaluation. It is necessary for ...