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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 ...
 

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 ...
 

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 ...
 

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products 

Jofré, Anna; Latorre-Moratalla, Mari Luz; Garriga, Margarita; Bover-Cid, Sara (Food Research International, 2019-07-22)
Temperature is one of the main factors governing the growth of microorganisms. The aim of the present study was to provide temperature conditions representative of the food products stored in domestic ...
 

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham 

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Munekata, P.E.S.; Bastianello Campagnol, P.C.; Gómez, B.; Lorenzo, J.M. (Elsevier, 2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
 

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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AuthorBover-Cid, Sara (15)Fulladosa, E. (13)Font-i-Furnols, Maria (9)Guerrero, Luis (9)Font-i-Furnols, M. (8)Gou, P. (8)Gou, Pere (8)Boukid, Fatma (7)Castellari, Massimo (7)Jofré, Anna (6)... Show moreSubject663/664 (87)663/664 - Aliments i nutrició. Enologia. Olis. Greixos (8)636 (4)575 (1)575 - Genètica general. Citogenètica general. Immunogenètica. Evolució. Filogènia (1)579 (1)633 (1)636 - Explotació i cria d'animals. Cria del bestiar i d'animals domèstics (1)... Show moreArea
Indústries Alimentàries (101)
Producció Animal (7)Producció Vegetal (2)Economia Agroalimentària (1)ProgramTecnologia Alimentària (50)Qualitat del Producte (28)Seguretat Alimentària (28)Benestar Animal (GE) (3)Genètica i Millora Animal (2)Postcollita (2)Producció de Remugants (2)Economia Agroalimentària (1)Genètica Animal (1)Genòmica i Biotecnologia (1)Issue Date2021 (4)2020 (38)2019 (28)2018 (21)2017 (10)Grant agreement numberEC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHERE (5)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/ (4)INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-03/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ (4)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2013-12745/ES/ / (4)CDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAM (3)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)MICINN/Programa Nacional de Proyectos de Investigación Fundamental/CSD2007-00016/ES/Productos Cárnicos para el siglo XXI: Seguros, Nutritivos y Saludables/CARNISENUSA (3)EC/COST/CA15215/EU/Innovative approaches in pork production with entire males/IPEMA (2)EC/FP7/613732/EU/Enabling the drying process to save energy and water, realising process efficiency in the dairy chain/ENTHALPY (2)... Show moreAvailabilityOpen access (68)Embargoed access (33)Document versionAccepted version (76)Published version (25)


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