Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Ruth Yolanda Ruiz Pardo; Maria Ximena Quintanilla Carvajal; Fabian Leonardo Moreno Moreno

doi:10.1016/j.jfoodeng.2016.05.021

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Ruth Yolanda Ruiz Pardo (Correspondent Author)
, Maria Ximena Quintanilla Carvajal (Second Author)
, Fabian Leonardo Moreno Moreno (Third Author)

Grupo de Investigación en Procesos Agroindustriales

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Translated title of the contribution	Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
Original language	Undefined/Unknown
Pages (from-to)	72-81
Number of pages	9
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2016.05.021
State	Published - 7 Jun 2016

Article Classification

Full research article

Indexación Internacional (Artículo)

ISI Y SCOPUS

Scopus-Q Quartil

Q1

ISI- Q Quartil

Q1

Categoría Publindex

Ninguno

Access to Document

10.1016/j.jfoodeng.2016.05.021License: CC BY-ND

http://www.sciencedirect.com/science/article/pii/s0260877416301923License: CC BY-ND

Cite this

@article{1a0f88a8b8a04fbf8c1a07498e31eb4e,

title = "Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts",

author = "\{Ruiz Pardo\}, \{Ruth Yolanda\} and \{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Moreno Moreno\}, \{Fabian Leonardo\}",

year = "2016",

month = jun,

day = "7",

doi = "10.1016/j.jfoodeng.2016.05.021",

language = "Indefinido/desconocido",

pages = "72--81",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts. / Ruiz Pardo, Ruth Yolanda (Correspondent Author); Quintanilla Carvajal, Maria Ximena (Second Author); Moreno Moreno, Fabian Leonardo (Third Author).
In: Journal of Food Engineering, 07.06.2016, p. 72-81.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

AU - Ruiz Pardo, Ruth Yolanda

AU - Quintanilla Carvajal, Maria Ximena

AU - Moreno Moreno, Fabian Leonardo

PY - 2016/6/7

Y1 - 2016/6/7

U2 - 10.1016/j.jfoodeng.2016.05.021

DO - 10.1016/j.jfoodeng.2016.05.021

M3 - Artículo

SN - 0260-8774

SP - 72

EP - 81

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -