Aurora Valdez Fragoso
Aurora Valdez Fragoso
Profesorde Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey
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High-pressure processing technologies for the pasteurization and sterilization of foods
H Mújica-Paz, A Valdez-Fragoso, CT Samson, J Welti-Chanes, JA Torres
Food and Bioprocess Technology 4 (6), 969-985, 2011
Handbook of meat and meat processing
YH Hui
CRC press, 2012
Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration
H Mujica-Paz, A Valdez-Fragoso, A López-Malo, E Palou, J Welti-Chanes
Journal of food engineering 57 (4), 305-314, 2003
Handbook of animal-based fermented food and beverage technology
YH Hui, EÖ Evranuz
CRC press, 2012
Impregnation properties of some fruits at vacuum pressure
H Mujica-Paz, A Valdez-Fragoso, A López-Malo, E Palou, J Welti-Chanes
Journal of food engineering 56 (4), 307-314, 2003
Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange
Z Escobedo-Avellaneda, J Gutiérrez-Uribe, A Valdez-Fragoso, JA Torres, ...
Journal of Functional Foods 6, 470-481, 2014
Effects of power ultrasound on immersion freezing parameters of potatoes
P Comandini, G Blanda, MC Soto-Caballero, V Sala, U Tylewicz, ...
Innovative Food Science & Emerging Technologies 18, 120-125, 2013
Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages
DM Jiménez-Aguilar, Z Escobedo-Avellaneda, O Martín-Belloso, ...
Food Engineering Reviews 7 (2), 198-208, 2015
Reaction kinetics at high pressure and temperature: effects on milk flavor volatiles and on chemical compounds with nutritional and safety importance in several foods
A Valdez-Fragoso, H Mújica-Paz, J Welti-Chanes, JA Torres
Food and Bioprocess Technology 4 (6), 986-995, 2011
Edible films and coatings: fundamentals and applications
MPM García, MC Gómez-Guillén, ME López-Caballero, ...
Crc Press, 2016
Principles of freeze-concentration and freeze-drying.
J Welti-Chanes, D Bermúdez, A Valdez-Fragoso, H Mújica-Paz, ...
Handbook of frozen foods, 13-24, 2004
Reuse of sucrose syrup in pilot‐scale osmotic dehydration of apple cubes
A Valdez‐Fragoso, H Mujica‐Paz, F Giroux, J Welti‐Chanes
Journal of food process engineering 25 (2), 125-139, 2002
Vacuum pulse-assisted pickling whole jalapeño pepper optimization
A Valdez-Fragoso, SI Martínez-Monteagudo, F Salais-Fierro, ...
Journal of food engineering 79 (4), 1261-1268, 2007
Fundamentals of mass transport
J Welti-Chanes, H Mujica-Paz, A Valdez-Fragoso, R Leon-Cruz
Transport phenomena in food processing, 3-24, 2003
Impregnation techniques for aroma enrichment of apple sticks: A preliminary study
P Comandini, G Blanda, HM Paz, AV Fragoso, TG Toschi
Food and bioprocess technology 3 (6), 861-866, 2010
High hydrostatic pressure combined with mild temperature for the preservation of comminuted orange: effects on functional compounds and antioxidant activity
Z Escobedo-Avellaneda, J Gutiérrez-Uribe, A Valdez-Fragoso, JA Torres, ...
Food and Bioprocess Technology 8 (5), 1032-1044, 2015
Tracing phenolic compounds through manufacturing of edible films from orange and grapefruit peels
JG Hernández-Carrillo, A Valdez-Fragoso, J Welti-Chanes, H Mujica-Paz
Revista Mexicana de Ingeniería Química 14 (3), 567-578, 2015
Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper
H Mújica-Paz, LD Argüelles-Piña, LC Pérez-Velázquez, ...
Innovative Food Science & Emerging Technologies 7 (3), 195-202, 2006
Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli
R García‐García, Z Escobedo‐Avellaneda, V Tejada‐Ortigoza, ...
Letters in applied microbiology 60 (6), 558-564, 2015
Quick hydration of tepary (Phaseolus acutifolius A. Gray) and pinto beans (Phaseolus vulgaris L.) driven by pressure gradients
E Zanella-Díaz, H Mújica-Paz, MC Soto-Caballero, J Welti-Chanes, ...
LWT-Food Science and Technology 59 (2), 800-805, 2014
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