Now showing items 1-6 of 6
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
(International Journal of Gastronomy and Food Science, 2019-08-30) Postcollita
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
(Food and Bioprocess Technology, 2019-08-12) Postcollita
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 ...
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
(Journal of Food Science and Technology, 2019-09-14) Postcollita
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 ...
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
(Food Microbiology, 2020-08-30) Postcollita
We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity ...
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
(Journal of Food Processing and Preservation, 2021-04-12) Postcollita
Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal ®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(International Journal of Food Microbiology, 2020-09-11) Postcollita; Funcionalitat i Seguretat Alimentària
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 ...