Ricardo A. Bertone

Osmotic concentration at low temperature of frozen strawberry halves: effect of glycerol, glucose and sucrose solutions on exudate loss during thawing

R.L. Garrote, Ricardo A. Bertone · LWT · 1989 · 36 citations

Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology

R.L. Garrote, V.R. Coutaz, Julio A. Luna et al. · Journal of Food Science · 1993 · 33 citations

Engineering, Mechanical Engineering, Thermal Processing +16

Effect of thermal treatment on steam peeled potatoes

R.L. Garrote, E.R. Silva, Ricardo A. Bertone · Journal of Food Engineering · 2000 · 29 citations

Thermal Treatment, Engineering, Food Engineering +5

Predicting the end point of a blanching process

R.L. Garrote, Enrique R. Silva, Ricardo A. Bertone et al. · LWT · 2003 · 29 citations

Engineering, Numerical Simulation, Process Control +7

Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retort

R.L. Garrote, Enrique R. Silva, Rubén D. Roa et al. · LWT · 2007 · 22 citations

Biomanufacturing, Engineering, Surface Color Degradation +13