Antonio Vercet: search on Z-Library

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1

Fuentes ocultas de fósforo: presencia de aditivos con contenido en fósforo en los alimentos procesados

Arnaudas Casanova, Laura, Caverni Muñoz, Alberto, Lou Arnal, Luis Miguel, Vercet Tormo, Antonio, Gimeno Orna, José Antonio, Moreno López, Rosario, García Mena, Mercedes, Alvarez Lipe, Rafael, Cuberes

Journal:

Diálisis y Trasplante

Year:

2013

File:

PDF, 368 KB

2013

2

Is It Possible to Include Potato in the Diet of Chronic Kidney Disease Patients? New Culinary Alternatives for Limiting Potassium Content

Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet-Tormo, Antonio

Journal:

Journal of Renal Nutrition

Year:

2019

Language:

english

File:

PDF, 900 KB

english, 2019

3

Manothermosonication of Foods and Food-Resembling Systems: Effect on Nutrient Content and Nonenzymatic Browning

Vercet, Antonio, Burgos, Justino, López-Buesa, Pascual

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 145 KB

english, 2001

4

Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet

Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

Journal:

Journal of Renal Nutrition

Year:

2018

Language:

english

File:

PDF, 519 KB

english, 2018

5

Free radical production by manothermosonication

Antonio Vercet, Pascual Lopez, Justino Burgos

Journal:

Year:

1998

Language:

english

File:

PDF, 364 KB

english, 1998

6

The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties

Antonio Vercet, Cristina Sánchez, Justino Burgos, Luis Montañés, Pascual Lopez Buesa

Journal:

Journal of Food Engineering

Year:

2002

Language:

english

File:

PDF, 122 KB

english, 2002

7

Browning of white chocolate during storage

Journal:

Year:

2003

Language:

english

File:

PDF, 176 KB

english, 2003

8

The effects of manothermosonication on tomato endopolygalacturonase β-subunit

Antonio Vercet, Pascual Buesa

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 28 KB

english, 2002

9

Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH

Pascual Lopez, Ana Cristina Sanchez, Antonio Vercet, J. Burgos

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 184 KB

english, 1997

10

Studies of ovalbumin gelation in the presence of carrageenans and after manothermosonication treatments

A. Cristina Sánchez-Gimeno, Antonio Vercet, Pascual López-Buesa

Journal:

Innovative Food Science & Emerging Technologies

Year:

2006

Language:

english

File:

PDF, 432 KB

english, 2006

11

Inactivation of proteases and lipases by ultrasound

Antonio Vercet, Justino Burgos, Simon Crelier, Pascual Lopez-Buesa

Journal:

Innovative Food Science & Emerging Technologies

Year:

2001

Language:

english

File:

PDF, 227 KB

english, 2001

12

Selective inactivation of phospholipase A2 in complex protein mixtures

Antonio Vercet, Rosa Oria, Simon Crelier, Pascual Lopez-Buesa

Journal:

Innovative Food Science & Emerging Technologies

Year:

2002

Language:

english

File:

PDF, 168 KB

english, 2002

13

Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication

Vercet, Antonio, Oria, Rosa, Marquina, Pedro, Crelier, Simon, Lopez-Buesa, Pascual

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 134 KB

english, 2002

14

Inactivation of Heat-Resistant Pectinmethylesterase from Orange by Manothermosonication

Vercet, Antonio, Lopez, Pascual, Burgos, Justino

Journal:

Journal of Agricultural and Food Chemistry

Year:

1999

Language:

english

File:

PDF, 71 KB

english, 1999

15

Manothermosonication of heat-resistant lipase and protease from Pseudomonas fluorescens: effect of pH and sonication parameters

VERCET, ANTONIO, BURGOS, JUSTINO, LOPEZ-BUESA, PASCUAL

Journal:

Journal Dairy Research

Year:

2002

Language:

english

File:

PDF, 272 KB

english, 2002

16

Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica

Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

Journal:

Year:

2016

File:

PDF, 397 KB

2016

17

Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease

Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio

Journal:

Nefrología (English Edition)

Year:

2016

File:

PDF, 352 KB

2016

18

SP430THE IMPACT OF PROCESSING MEAT PRODUCTS ON PHOSPHORUS INTAKE IN CHRONIC KIDNEY DISEASE

Lou Arnal, Luis M, Caramelo Hernández, Rocio, Arnaudas Casanova, Laura, Caverni Muñoz, Alberto, Vercet Turmo, Antonio, Sanz Paris, Alejandro, Perez Perez, Jesus, Sanjuan Hernández-Franch, Alberto, Rub

Journal:

Nephrology Dialysis Transplantation

Year:

2015

Language:

english

File:

PDF, 59 KB

english, 2015

19

How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

MartÃnez-Pineda, Montserrat, YagÃ¼e-Ruiz, Cristina, Vercet, Antonio

Journal:

Year:

2020

File:

PDF, 698 KB

2020