Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 170-189 of 462
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Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part II: Carotenoids
(Wiley Periodicals, 2017)Effects of high intensity pulsed electric fields (HIPEF) or thermal treatments over carotenoids of mixed beverages were evaluated after processing and during refrigerated storage. Nine carotenoids were identified in all ... -
Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
(Elsevier, 2009)Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), ... -
Effects of high-intensity pulsed electric fields on Lipoxygenase and Hydroperoxide Lyase activities in tomato juice
(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 high-intensity pulsed electric fields processing parameters on the chlorophyll content and its degradation compounds in broccoli juice
(Springer Science, 2014-04-00)The influence of high-intensity pulsed electric fields (HIPEF) parameters including electric field strength (15-35 kV/cm), treatment time (500-2,000 mu s), and polarity (monopolar or bipolar mode) on the content of ... -
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
(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 ... -
Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli
(De Gruyter Open, 2014-03)High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new ... -
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
(Springer, 2015-12)Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ... -
Effects of pulsed electric fields on bioactive compounds in foods: a review
(Elsevier, 2009)Pulsed electric fields have the potential to be used as alternative to other conventional techniques of food production. In the last few years, several studies have demonstrated the ability of intense treatments to obtain ... -
Effects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods
(Springer Verlag, 2017-06-01)In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been ... -
Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach
(Wiley, 2017)BACKGROUND: Pulsed light treatments (PL) stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of pulsed light are well known; however, influence on quality attributes needs ... -
Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds
(Elsevier, 2016)Sorghum, which is consumed in Tunisia as human food, suffers from severe colonization by several toxigenic fungi and contamination by mycotoxins. The Tunisian climate is characterized by high temperature and humidity ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(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 ... -
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
(Elsevier, 2018)Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment on the microbiological, ... -
El papel de las micotoxinas en un entorno global cambiante (I)
(Asís Veterinaria, 2020-07)Las poblaciones más susceptibles al hambre y la pobreza dependen de cultivos básicos propensos a la contaminación por microorganismos y se enfrentan a problemas relacionados con los alimentos, la seguridad y la calidad ... -
Els reptes actuals de la gestió del risc per micotoxines
(Generalitat de Catalunya, Agència Catalana de Seguretat Alimentària, 2019-01) -
Emerging risk management metrics in food safety: FSO, PO. How do they apply to the mycotoxin hazard?
(Elsevier, 2012)This review focuses on risk management issues applied to mycotoxins and, in particular, the Codex Alimentarius recommendations for microbiological hazards are considered. Mycotoxins are chemical hazards from microbiological ... -
Emulsion-based nanostructures for the delivery of active ingredients in foods
(Frontiers Media, 2018-11-26)This review aims at presenting recent advancements on the design of novel emulsion-based nanostructures for an effective incorporation of active ingredients into foods. The specific characteristics of nanoemulsions, solid ... -
Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
(Elsevier, 2019)Mango peel is an excellent source of compounds with nutritional and functional properties, especially phenolic compounds (PC). However, it is usually discarded due to its unpleasant taste and its difficulty to be added to ... -
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
(Elsevier, 2019)Pulsed electric fields (PEF) have arisen as a promising tool for enhancing plant-based food bioactive compounds, although side effects on quality attributes might compromise consumer acceptance. This work was aimed at ... -
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: effects on respiratory activity and quality attribute
(Elsevier, 2018)Pulsed electric field (PEF) may be used to elicit the accumulation of carotenoids in plant tissues. The stress-adaptive response to PEF is dependent on the treatments conditions and could lead to undesirable effects on the ...