Browsing Tecnologia dels Aliments by Author "Aguiló-Aguayo, Ingrid"
Now showing items 1-20 of 40
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau Lapeña, Iolanda; Colás Medà, Pilar; Alegre Vilas, Isabel; Aguiló-Aguayo, Ingrid; Muranyi, Peter; Viñas Almenar, Inmaculada (Elsevier, 2021)Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention because of its ... -
Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves
Collazo Cordero, Cyrelys; Noguera, Violeta; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Colás Medà, Pilar; Nicolau Lapeña, Iolanda; Viñas Almenar, Inmaculada (Elsevier, 2019)The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for theinactivation and inhibition ofL. monocytogenesandS. entericain ready-to-eat'Iceberg lettuce'and baby spinachleaves, ... -
Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices
Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2009)Changes in color and 5-hydroxymethyl furfural (HMF) of strawberry, tomato and watermelon juices were evaluated after high-intensity pulsed electric field (HIPEF) processing using a response surface methodology and compared ... -
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Viñas Almenar, Inmaculada; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Wiley Periodicals, 2019-02-08)The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ... -
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase ... -
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1727 μs applying 4-μs pulses at 188 Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated ... -
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 i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Muranyi, Peter (Elsevier, 2021)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 gel (AV) and sodium ... -
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau Lapeña, Iolanda; Bobo, Gloria; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid (Wiley, 2021)Abstract. 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 ultrasound ... -
Control de patógenos de transmisión alimentaria en fresas congeladas y listas para el consumo
Viñas Almenar, Inmaculada; Valero, A.; Gimeno Añó, Vicente; López Fructuoso, Mª Luisa; Aguiló-Aguayo, Ingrid; Abadias i Sero, Mª Isabel; Alegre Vilas, Isabel; Colás Medà, Pilar; Bobo, Gloria; Lafarga, Tomás; Posada, G. D.; Vallesquino, P.; Cejudo, M.; Ortiz Solà, Jordi; Nicolau Lapeña, Iolanda; Pérez-Lavalle, L. (SPE3 s.l., 2020-03-11)Estrategias de mitigación de los problemas asociados a la presencia de patógenos de transmisión alimentaria para la mejora de la calidad e inocuidad en la obtención de fresas congeladas y listas para el consumo. -
Corrigendum to ‘Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions’ Postharvest Biology and Technology 129 (2017) 118-128
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Simó Cruanyes, Joan; Echeverría Cortada, Gemma; Plaza, Lucía; Aguiló-Aguayo, Ingrid (Elsevier, 2017) -
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
Collazo Cordero, Cyrelys; Lafarga, Tomás; Aguiló-Aguayo, Ingrid; Marín Sáez, Jesús; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada (Elsevier, 2018)The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several ... -
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
Collazo Cordero, Cyrelys; Charles, Florence; Aguiló-Aguayo, Ingrid; Marín Sáez, Jesús; Lafarga, Tomás; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada (Elsevier, 2019-03)The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria innocua in fresh-cut ... -
Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Lafarga, Tomás; Plaza, Lucía; Bobo, Gloria; Altisent Rosell, Rosa; Aguiló-Aguayo, Ingrid (Faculty of Agriculture and Natural Sciences, Department of Horticulture. Usak University, 2019-12-02)The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was ... -
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Simó Cruanyes, Joan; Sans, Silvia; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid (Elsevier, 2019-01-23)Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation site and planting time ... -
Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
Oms Oliu, Gemma; Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (John Wiley & Sons Inc., 2009-05)The effects of ripeness at processing and packaging conditions on respiration, microbiological stability as well as colour and firmness of fresh-cut 'Flor de Invierno' pears were evaluated throughout storage. Although a ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Lafarga, Tomás; Viñas Almenar, Inmaculada; Bobo, Gloria; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid (Elsevier, 2018-06)This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant ... -
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
Lafarga, Tomás; Ruiz-Aguirre, Isabel; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer, 2018)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 co-products. Incorporation ... -
Effect of ultrasound pre-treatment on the physical, microbiological, and antioxidant properties of calçots
Zudaire Villanueva, Lorena; Lafarga, Tomás; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Brunton, Nigel; Aguiló-Aguayo, Ingrid (Springer, 2018-12-03)The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10,25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepaL.) was ... -
Effects of high-intensity pulsed electric fields on Lipoxygenase and Hydroperoxide Lyase activities in tomato juice
Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)The influence of high-intensity pulsed electric field (HIPEF) parameters, namely, pulse frequency, pulse width, and polarity on tomato juice lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities was studied using a ... -
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Lafarga, Tomás; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (SAGE PublicationsConsejo Superior de Investigaciones Científicas (CSIC), 2019-10-23)Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this ...