Browsing Tecnologia dels Aliments by Author "Lafarga, Tomás"
Now showing items 1-17 of 17
-
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 ... -
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. -
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 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 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 Publications; Consejo 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 ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
Lafarga, Tomás; Bobo, Gloria; Viñas Almenar, Inmaculada; Collazo Cordero, Cyrelys; Aguiló-Aguayo, Ingrid (Springer, 2018-06)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 special interest in ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
Lafarga, Tomás; Bademunt, Ariadna; Gallagher, Eimear; Bobo, Gloria; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid (Wiley, 2018)The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour ... -
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Lafarga, Tomás; Mayre, Erika; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Villaró, Silvia; Acién Fernández, Francisco Gabriel; Castellari, Massimo; Aguiló-Aguayo, Ingrid (Elsevier, 2019-07)The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or ... -
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Lafarga, Tomás; Bobo, Gloria; Viñas Almenar, Inmaculada; Zudaire Villanueva, Lorena; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid (Elsevier, 2018-05-28)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 of total phenols ... -
Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
Lafarga, Tomás; Bobo, Gloria; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid; Bobo, Gloria; Viñas Almenar, Inmaculada (Elsevier, 2019-03)Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigatedfor their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberrieshas ... -
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid; Lafarga, Tomás; Viñas Almenar, Inmaculada (Elsevier, 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. The disinfection ... -
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 Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Springer Nature, 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 that generate a ... -
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
Nicolau Lapeña, Iolanda; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; Bobo, Gloria; Lafarga, Tomás; Ribas‐Agustí, Albert; Aguiló-Aguayo, Ingrid (Elsevier, 2020)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 a common sanitizer ...