• 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 25

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

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 (Springer, 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 ...
 

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 ...
 

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 ...
 

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 ...
 

Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties 

Fematt-Flores, Gabriela Eugenia; Aguiló-Aguayo, Ingrid; Marcos, Begonya; Camargo-Olivas, Belén Arely; Sánchez-Vega, Rogelio; Soto-Caballero, Mayra Cristina; Salas-Salazar, Nora Aideé; Flores-Córdova, María Antonia; Rodríguez-Roque, María Janeth (MDPI, 2022-02-02)
Edible films are thin preformed layers that provide food protection against adverse envi‐ ronmental conditions. Despite milk proteins being functional ingredients that can provide interest‐ ing features ...
 

Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples 

Nicolau-Lapeña, Iolanda; Aguiló-Aguayo, Ingrid; Kramer, Bernd; Abadias, Maribel; Viñas, Inmaculada; Muranyi, Peter (Elsevier, 2021-01-07)
Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera ...
 

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 (Elsevier, 2020-09-11)
Disinfection 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 ...
 

Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice 

Lafarga, Tomas; Ruiz-Aguirre, Isabel; Abadias, Maribel; Viñas, Inmaculada; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer, 2018-10-24)
The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing ...
 

Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam 

Lafarga, Tomás; Aguiló‐Aguayo, Ingrid; Bobo, Gloria; Chung, Andrea V.; Tiwari, Brijesh K. (Wiley, 2018-05-24)
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly ...
  • 1
  • 2
  • 3


IRTA
 
Contact Us | Legal notice | Cookies policy | Accessibility
With collaboration of
CSUC
 

 

Browse

The entire repositoryBy communities & collectionsBy Issue DateBy AuthorBy TitleBy SubjectThis CommunityBy Issue DateBy AuthorBy TitleBy Subject

My Account

LoginRegister

Filter

AuthorAguiló-Aguayo, Ingrid (21)Bobo, Gloria (19)Lafarga, Tomás (16)Viñas, Inmaculada (16)Abadias, Maribel (13)Nicolau-Lapeña, Iolanda (9)Simó, Joan (3)Villaró, Silvia (3)Aguiló‐Aguayo, Ingrid (2)Anguera, Marina (2)... Show moreSubject663/664 - Aliments i nutrició. Enologia. Olis. Greixos (9)633 - Cultius i produccions (3)634 - Horticultura. Viticultura (3)63 - Agricultura. Silvicultura. Zootècnia. Caça. Pesca (2)579 - Microbiologia (1)62 - Enginyeria. Tecnologia (1)631 - Agricultura. Agronomia. Maquinària agrícola. Sòls. Edafologia agrícola (1)... Show moreAreaProducció Vegetal (24)Indústries Alimentàries (2)ProgramPostcollita (25)Funcionalitat i Seguretat Alimentària (1)Issue Date2022 (2)2021 (5)2020 (3)2019 (7)2018 (8)Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / (25)
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (15)EC/H2020/720719/EU/Agri and food waste valorisation co-ops based on flexible multi-feedstocks biorefinery processing technologies for new high added value applications/AgriMax (3)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 (3)MINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTC-2016-5498-2/ES/ESTUDIO DE TECNOLOGÍAS ALTERNATIVAS PARA LA INACTIVACIÓN DE ENZIMAS E HIGIENIZACIÓN DE VEGETALES Y FRUTAS ULTRACONGELADAS/TECALZIM (1)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 Promoción del Talento y su Empleabilidad en I+D+I/IJC2018-035287-I/ES/ / (1)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/IJC2018-035287-I/ES/ / (1)AvailabilityOpen access (24)Embargoed access (1)Document versionAccepted version (22)Published version (3)


IRTA
 
Contact Us | Legal notice | Cookies policy | Accessibility
With collaboration of
CSUC