Browsing ARTICLES CIENTÍFICS by Author "Lafarga, Tomás"
Now showing items 21-27 of 27
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Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
Aguiló-Aguayo, Ingrid; Alvarez, Carlos; Saperas, Montse; Rivera, Ana; Abadias, Maribel; Lafarga, Tomás (International Journal of Food Science and Technology, 2021-06-15) PostcollitaGanxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± ... -
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Lafarga, Tomás; Bobo, Gloria; Viñas, Inmaculada; Zudaire, Lorena; Simó, Joan; Aguiló-Aguayo, Ingrid (International Journal of Gastronomy and Food Science, 2018-05-29) PostcollitaThe present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source ... -
Strategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A review
Lafarga, Tomás; Colás-Medà, Pilar; Abadías, Maribel; Aguiló-Aguayo, Ingrid; Bobo, Gloria; Viñas, Inmaculada (Innovative Food Science and Emerging Technologies, 2019-01-03) PostcollitaStrawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and ... -
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
Nicolau-Lapeña, Iolanda; Abadias, Maribel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas, Inmaculada (Food Microbiology, 2019-05-15) PostcollitaThe risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. ... -
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
Nicolau-Lapeña, Iolanda; Lafarga, Tomás; Viñas, Inmaculada; Abadias, Maribel; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2019-08-12) PostcollitaUltrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles ... -
Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
Hernández-López, Israel; Benavente Valdés, Juan Roberto; Castellari, Massimo; Aguiló-Aguayo, Ingrid; Morillas-España, Ainoa; Sánchez-Zurano, Ana; Acién-Fernández, Francisco Gabriel; Lafarga, Tomás (Algal Research, 2021-06-04) Postcollita; Funcionalitat i Seguretat AlimentàriaPowdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas at flour substitution levels of 0.5–3.0%. Incorporation of microalgae into the tortilla ... -
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
Nicolau-Lapeña, Iolanda; Abadias, Maribel; Viñas, Immaculada; Bobo, Gloria; Lafarga, Tomás; Ribas-Agustí, Albert; Aguiló Aguayo, Ingrid (International Journal of Food Microbiology, 2020-09-11) Postcollita; Funcionalitat i Seguretat AlimentàriaDisinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...