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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)
Consumers 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 ...
 

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics 

Coll-Brasas, E.; Arnau, J.; Gou, P.; Lorenzo, J.M.; García-Pérez, J.V.; Fulladosa, E. (Meat Science, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending ...
 

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 ...
 

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile 

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, José V.; Benedito, J.; Lorenzo, J.M. (Elsevier, 2018-08-04)
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...
 

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)
Consumer 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 ...
 

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. ...
 

Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality 

Loira, Iris; Morata, Antonio; Bañuelos, María Antonia; Puig-Pujol, Anna; Guamis, Buenaventura; González, Carmen; Suárez-Lepe, José Antonio (Innovative Food Science and Emerging Technologies, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed ...
 

Morphology and ultrastructure of the midgut gland ("hepatopancreas") during ontogeny in the common spider crab Maja brachydactyla Balss, 1922 (Brachyura, Majidae) 

Castejón, Diego; Rotllant, Guiomar; Alba-Tercedor, Javier; Font-i-Furnols, Maria; Ribes, Enric; Durfort, Mercè; Guerao, Guillermo (Arthropod Structure and Development, 2019-01-09)
We studied the anatomy and cytology of the midgut gland (MGl) of the common spider crab Maja brachydactyla Balss, 1922 at several life stages (zoea, megalopa, first juvenile, and adult) using dissection, ...
 

Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature 

Serra-Castelló, Cristina; Jofré, Anna; Garriga, Margarita; Bover-Cid, Sara (Meat Science, 2020-03-21)
Dry-cured ham is a shelf-stable product that can be contaminated with Listeria monocytogenes due to post-processing operations, compromising the compliance of zero tolerance policies (e.g. US Listeria ...
 

Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks 

Muñoz, I.; Gou, P.; Fulladosa, E. (Food Control, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most ...
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AuthorAllende, Ana (16)Bover-Cid, Sara (16)Chemaly, Marianne (16)Davies, Robert (16)Peixe, Luisa (16)Suffredini, Elisabetta (16)Bolton, Declan (15)Hilbert, Friederike (15)Lindqvist, Roland (15)Nauta, Maarten (15)... Show moreSubject
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636 (6)575 (1)... Show moreAreaIndústries Alimentàries (104)Producció Vegetal (34)Producció Animal (9)Altres Activitats (4)Agrosistemes i Medi Ambient (3)Economia Agroalimentària (2)ProgramTecnologia Alimentària (45)Seguretat Alimentària (41)Qualitat del Producte (25)Postcollita (24)Fructicultura (7)Benestar Animal (GE) (5)Altres Activitats (4)Aigües Marines i Continentals (3)Economia Agroalimentària (2)Genètica i Millora Animal (2)... Show moreIssue Date2021 (7)2020 (61)2019 (48)2018 (24)2017 (8)Grant agreement numberMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (7)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ / (6)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / (6)EC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHERE (5)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-2013-12745/ES/ / (4)EC/COST/CA15215/EU/Innovative approaches in pork production with entire males/ (3)EC/FP7/603121/EU/Exploring the biological and socio-economic potential of new-emerging candidate fish species for the expansion of the European aquaculture industry/DIVERSIFY (3)INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Mask (3)INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-01/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ (3)... Show moreAvailabilityOpen access (101)Embargoed access (47)Document versionAccepted version (100)Published version (48)


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