Now showing items 1-2 of 2

    • Radio frequency cooking of pork hams followed with conventional steam cooking 

      Muñoz, Israel; Serra, Xavier; Guàrdia, M. Dolors; Fartdinov, Dinar; Arnau, Jacint; Picouet, Pierre A.; Gou, Pere (LWT - Food Science and Technology, 2020-01-27) Qualitat i Tecnologia Alimentària
      Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking ...
    • Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology 

      Calero, Maria; Clemente, Gabriela; Fartdinov, Dinar; Bañón, Sancho; Muñoz, Israel; Sanjuán, Neus (Sustainability, 2022-02-02) Qualitat i Tecnologia Alimentària
      Thanks to food technology, the production of cold tomato soups such as salmorejo, a traditional Spanish dish, has become industrialised. Thermal treatments play an important role in ready-to-eat meals, ...