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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. ...
 

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 (Food and Bioprocess Technology, 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 ...
 

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 ...
 

Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties 

Lafarga, Tomas; Villaró, Silvia; Rivera, Ana; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2019-09-14)
Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture ...
 

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses 

Lafarga, Tomás; Villaró, Silvia; Bobo, Gloria; Simó, Joan; Aguiló‐Aguayo, Ingrid (International Journal of Food Science and Technology, 2019-01-04)
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant ...
 

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 (Food Science and Biotechnology, 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 ...
 

Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology 

Lafarga, Tomás; Álvarez, Carlos; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2018-08-17)
This study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound ...
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Bobo, Gloria (22)
Lafarga, Tomás (18)Aguiló-Aguayo, Ingrid (14)Viñas, Inmaculada (11)Abadias, Maribel (6)Villaró, Silvia (6)Simó, Joan (5)Aguiló‐Aguayo, Ingrid (4)Nicolau-Lapeña, Iolanda (3)Zudaire, Lorena (3)... Show moreSubject663/664 (11)634 (3)633 (2)579 (1)63 (1)... Show moreAreaProducció Vegetal (21)Indústries Alimentàries (2)ProgramPostcollita (22)Tecnologia Alimentària (1)Issue Date2020 (2)2019 (12)2018 (8)Grant agreement numberMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (16)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / (16)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 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 (2)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ / (2)MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ / (2)MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ / (2)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)AvailabilityOpen access (16)Embargoed access (6)Document versionAccepted version (22)


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