Christina Dorado
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View article: Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders
Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders Open
Steam explosion (STEX) can be used to produce food fibers from orange peel with similar properties to that of commercial citrus fiber.
View article: Production of Pectic Oligosaccharides from Citrus Peel via Steam Explosion
Production of Pectic Oligosaccharides from Citrus Peel via Steam Explosion Open
Steam explosion (STEX) of peel from commercially juice-extracted oranges was used to convert peel pectin into pectic oligosaccharides (POSs). Surprisingly uniform populations, based on the polydispersity index (PDI; weight-average molecula…
View article: Effect of Preprocessing Storage Temperature and Time on the Physicochemical Properties of Winter Melon Juice
Effect of Preprocessing Storage Temperature and Time on the Physicochemical Properties of Winter Melon Juice Open
Numerous studies demonstrated that winter melons (Benincasa hispida) have a long storage life at 20°C without quality and flavor degradation in fruit. However, fruit for processing are frequently handled under refrigerated conditions or ex…
View article: Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products
Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products Open
Florida citrus production has declined 75% due to Huanglongbing (HLB), a disease caused by the pathogenic bacterium Candidatus Liberibacter asiaticus (CLas). Methods to combat CLas are costly and only partially effective. The cross-compati…
View article: Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion
Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion Open
Culled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed. If individual chemical components found within these side streams could be recovered as high-value coproducts,…
View article: Corrigendum to “Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues” [Future Foods 3 (2021) 100020]
Corrigendum to “Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues” [Future Foods 3 (2021) 100020] Open
View article: Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues
Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues Open
View article: Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties
Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties Open
Previously, we showed the weight average molecular weight ( M w ) and intrinsic viscosity ([ ƞ ]) of pectic hydrocolloids recovered from steam‐exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time‐a…
View article: Correction to: Study of Static Steam Explosion of Citrus sinensis Juice Processing Waste for the Isolation of Sugars, Pectic Hydrocolloids, Flavonoids, and Peel Oil
Correction to: Study of Static Steam Explosion of Citrus sinensis Juice Processing Waste for the Isolation of Sugars, Pectic Hydrocolloids, Flavonoids, and Peel Oil Open