Yinet Ruiz

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The volatile compounds of Syzygium paniculatum Banks ex Gaertn. fruit were isolated by simultaneous distillation-solvent extraction and analyzed by gas chromatography-flame ionization detectection and gas chromatography-mass spectrometry. A total of 155 volatile constituents were identified, accounting for 24.5 mg/kg of the fruit composition. Major(More)
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation of volatile compounds was determined through GC-MS. The effect of coffee extract on flavour was determined(More)
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