Browsing Tecnologia dels Aliments by Author "Garde Cerdán, Teresa"

Now showing items 1-2 of 2

Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

Odriozola Serrano, Isabel; Garde Cerdán, Teresa; Soliva-Fortuny, Robert; Martín Belloso, Olga (Elsevier, 2013)

The amino acids profiles of tomato and strawberry juices subjected to high intensity pulsed electric fields (HIPEF) treatment were evaluated and compared to those of thermally treated juices. Both HIPEF and thermal treatments ...
Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

Garde Cerdán, Teresa; Marsellés Fontanet, A. Robert; Arias Gil, M; Martín Belloso, Olga; Ancín Azpilicueta, C. (Elsevier, 2007)

The aim of this work was to study the influence of SO2 on the use of nitrogenous compounds by yeast during wine alcoholic fermentation. Thus Parellada must was sterilized by a pulsed electric field treatment and inoculated ...