• English
    • català
    • Spanish
  • English 
    • English
    • català
    • Spanish
  • Login
Search 
  •   Home
  • PUBLICACIONS CIENTÍFIQUES
  • Search
  •   Home
  • PUBLICACIONS CIENTÍFIQUES
  • Search
JavaScript is disabled for your browser. Some features of this site may not work without it.

Search

Show Advanced FiltersHide Advanced Filters

Filters

Use the filters to refine the search results

Now showing items 1-10 of 23

  • Sorting options
  • Relevance
  • Title Asc
  • Title Desc
  • Date Asc
  • Date Desc
  • Results per page
  • 5
  • 10
  • 20
  • 40
  • 60
  • 80
  • 100
 

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)
The 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 ...
 

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology 

Lafarga, Tomás; Villaró, Silvia; Bobo, Gloria; Aguiló-Aguayo, Ingrid (International Journal of Gastronomy and Food Science, 2019-08-30)
Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional ...
 

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)
Ultrasound (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 ...
 

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)
The 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. ...
 

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms 

Lafarga, Tomás; Bobo, Gloria; Viñas, Inmaculada; Collazo, Cyrelys; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2018-04-16)
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ...
 

Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies 

Lafarga, Tomás (Food Reviews International, 2019-08-19)
Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the ...
 

Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid 

Collazo, Cyrelys; Lafarga, Tomás; Aguiló-Aguayo, Ingrid; Marín-Sáez, Jesús; Abadias, Maribel; Viñas, Inmaculada (Food Control, 2018-05-29)
The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ...
 

Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products 

Lafarga, Tomás (Algal Research, 2019-06-04)
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed ...
 

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods 

Lafarga, Tomás; Mayre, Erika; Echeverria, Gemma; Viñas, Inmaculada; Villaró, Silvia; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-07-24)
The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked ...
 

Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots 

Zudaire, Lorena; Lafarga, Tomás; Viñas, Inmaculada; Abadias, Maribel; Brunton, Nigel; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2018-12-03)
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ...
  • 1
  • 2
  • 3


IRTA
 
Contact Us | Legal notice
With collaboration of
CSUC
 

 

Browse

All of repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CommunityBy Issue DateAuthorsTitlesSubjects

My Account

LoginRegister

Filter

Author
Lafarga, Tomás (23)
Bobo, Gloria (17)Aguiló-Aguayo, Ingrid (15)Viñas, Inmaculada (13)Abadias, Maribel (6)Villaró, Silvia (6)Simó, Joan (5)Aguiló‐Aguayo, Ingrid (4)Zudaire, Lorena (4)Collazo, Cyrelys (3)... Show moreSubject663/664 (12)633 (4)634 (3)63 (1)... Show moreAreaProducció Vegetal (23)Indústries Alimentàries (1)ProgramPostcollita (23)Tecnologia Alimentària (1)Issue Date2019 (15)2018 (8)Grant agreement numberMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (17)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / (13)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (4)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ / (4)MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/ESTRATEGIAS DE MITIGACION DE LOS PROBLEMAS ASOCIADOS A PATOGENOS DE TRANSMISION ALIMENTARIA PARA MEJORAR LA CALIDAD E INOCUIDAD DE FRESAS CONGELADAS Y LISTAS PARA EL CONSUMO/FRESAFE (2)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ / (2)MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/Estrategias de mitigación de los problemas asociados a patógenos de transmisión alimentaria para mejorar la calidad e inocuidad de fresas congeladas y listas para el consumo/FRESAFE (1)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad/FJCI-2016-29541/ES/ / (1)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad/RYC-2016-1994/ES/ / (1)AvailabilityOpen access (18)Embargoed access (5)Document versionAccepted version (23)


IRTA
 
Contact Us | Legal notice
With collaboration of
CSUC