Browsing ARTICLES CIENTÍFICS by Author "Bañón, Sancho"
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Dielectric Heating: A Review of Liquid Foods Processing Applications
Abea, Andres; Gou, Pere; Guàrdia, Maria Dolors; Picouet, Pierre; Kravets, Marina; Bañón, Sancho; Muñoz, Israel (Food Reviews International, 2022-07-01) Qualitat i Tecnologia AlimentàriaDielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave ... -
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
Kravets, Marina; Abea, Andrés; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2023-10-23) Qualitat i Tecnologia AlimentàriaSalmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study ... -
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
Kravets, Marina; García-Alonso, Francisco Javier; Abea, Andres; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2024-01-22) Qualitat i Tecnologia AlimentàriaSalmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, ... -
Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Abea, Andres; Kravets, Marina; Gou, Pere; Guàrdia, Maria Dolors; Felipe, Xavier; Bañón, Sancho; Muñoz, Israel (Innovative Food Science & Emerging Technologies, 2023-05-20) Qualitat i Tecnologia AlimentàriaComputer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. ... -
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality
Hurtado, Adriana; Guàrdia, Maria Dolors; Picouet, Pierre; Jofré, Anna; Bañón, Sancho; Ros, José María (Journal of Food Processing and Preservation, 2019-10-01) Qualitat i Tecnologia AlimentàriaConsumers are increasingly demanding food products based on minimally processed fruit and vegetables (Part I), which are associated with “fresh‐like” qualities and convenience. Smoothies may well fit ... -
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
Hurtado, Adriana; Guàrdia, Maria Dolors; Picouet, Pierre; Jofré, Anna; Bañón, Sancho; Ros, José María (Journal of Food Processing and Preservation, 2019-07-31) Qualitat i Tecnologia AlimentàriaConsumer demand for minimally processed food products based on fruits and vegetables is associated with their “fresh‐like” qualities and a desire for convenience. Smoothies could help meet these needs ... -
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 AlimentàriaThanks 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, ... -
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
Kravets, Marina; Cedeño-Pinos, Cristina; Abea, Andrés; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2023-07-26) Qualitat i Tecnologia AlimentàriaSalmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) ...