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Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions 

Lafarga, Tomás; Álvarez, Carlos; Villaró, Sílvia; Bobo, Gloria; Aguiló-Aguayo, Íngrid (Wiley, 2019-07-10)
Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number ...
 

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products 

Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Bobo, Gloria; Echeverria, Gemma; Viñas, Inmaculada; Aguiló‐Aguayo, Ingrid (Wiley, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...
 

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.) 

Zudaire, Lorena; Viñas, Inmaculada; Abadias, Maribel; Lafarga, Tomás; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (SAGE Publications, 2019-12-23)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. ...
 

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 (Elsevier, 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 ...
 

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 (Springer, 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 ...
 

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica 

Lafarga, Tomás; Viñas, Inmaculada; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (Elsevier, 2018-04-12)
This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. ...
 

Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis 

Bleakley, Stephen; Hayes, Maria; O’ Shea, Nora; Gallagher, Eimear; Lafarga, Tomas (MDPI, 2017-12-04)
The renin-angiotensin-aldosterone system (RAAS) plays an important role in regulating hypertension by controlling vasoconstriction and intravascular fluid volume. RAAS itself is largely regulated by the ...
 

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables 

Lafarga, Tomás; Rodríguez-Roque, Maria Janeth; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Springer, 2019-05-09)
Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to ...
 

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 (Elsevier, 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 (Elsevier, 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 ...
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AuthorLafarga, Tomás (17)Bobo, Gloria (16)Aguiló-Aguayo, Ingrid (13)Viñas, Inmaculada (10)Abadias, Maribel (5)Villaró, Silvia (5)Aguiló‐Aguayo, Ingrid (3)Gallagher, Eimear (3)Lafarga, Tomas (3)Simó, Joan (3)... Show moreSubject663/664 - Food and nutrition. Enology. Oils. Fat (7)633 - Field crops and their production (5)634 - Fruit growing (3)... Show moreAreaProducció Vegetal (20)Indústries Alimentàries (1)ProgramPostcollita (20)Qualitat i Tecnologia Alimentària (1)Issue Date2019 (11)2018 (8)2017 (1)Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (20)
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / (15)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 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 (1)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)AvailabilityOpen access (20)Document versionAccepted version (19)Published version (1)


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