| 1 |
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion
Calabuig-Jimenez L, Betoret E, Betoret N, Patrignani F, Barrera C, Segui L, Lanciotti R, Dalla Rosa M
Journal of Food Engineering, 240, 43, 2019 |
| 2 |
Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties
Betoret E, Mannozzi C, Dellarosa N, Laghi L, Rocculi P, Rosa MD
Journal of Food Engineering, 200, 22, 2017 |
| 3 |
Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis
Barrera C, Betoret N, Betoret E, Fito P
Journal of Food Engineering, 189, 106, 2016 |
| 4 |
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects
Betoret E, Betoret N, Castagnini JM, Rocca P, Dalla Rosa M, Fito P
Journal of Food Engineering, 147, 95, 2015 |
| 5 |
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
Betoret E, Betoret N, Arilla A, Bennar M, Barrera C, Codoner P, Fito P
Journal of Food Engineering, 110(2), 289, 2012 |
| 6 |
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application
Betoret E, Sentandreu E, Betoret N, Fito P
Journal of Food Engineering, 111(1), 28, 2012 |
| 7 |
Effects of pressure homogenization on particle size and the functional properties of citrus juices
Betoret E, Betoret N, Carbonell JV, Fito P
Journal of Food Engineering, 92(1), 18, 2009 |
