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The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature
(MDPI, 2024-05-13)
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today’s highly globalized wine market. The increasing consumer demand for diversified
products, ...
Application of ultra-high pressure homogenization (UHPH) at different stages of wine production
(EDP Sciences, 2023-12-06)
Ultra-High Pressure Homogenization (UHPH) is an emerging, efficient and fast technology that can
be applied at different stages in winemaking in order to reduce or avoid the use of sulphites or ...
Characterisation of Position-Dependant Ripening Dynamics of Nectarines Using Near-Infrared Spectroscopy and ASCA
(Wiley, 2024-06-09)
Nectarines, a popular pit fruit closely related to peaches, are renowned for their nutritional value and associated health benefits. However, challenges arise in maintaining optimal organoleptic properties ...
High Added Value Products from Agroindustrial Residues: Study on Microfibrillated Cellulose for Food Applications
(Springer, 2024-06-25)
Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition ...
Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation
(Wiley, 2024-04-22)
This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut ...
Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain
(Elsevier, 2019-10-23)
Strawberry production and exports have been increasing in Spain in recent decades. However, little information is available about their microbiological quality. Due to the growing concern about the ...
Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds
(Elsevier, 2017-09-18)
In recent years, the consumption of minimally processed fruit has increased. However, unfortunately,
these products could be an appropriate vehicle for the transmission of foodborne pathogens. In ...
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
(Wiley, 2022-04-04)
BACKGROUND: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 109 CFU g−1),
Listeria monocytogenes (50 ∼L; 109 CFU g−1), and murine norovirus (MNV-1; 50 ...
Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
(Elsevier, 2020-11-20)
Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention ...
An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
(Elsevier, 2021-08-12)
Strawberries inoculated with Salmonella enterica, Listeria monocytogenes (108 CFU/mL, 50 μL) and murine norovirus (MNV-1; 106 TCID50/mL, 50 μL), were washed for 2 min in a water-assisted UV-C light tank ...