Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 179-198 of 596
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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
(Elsevier, 2012)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
(Elsevier, 2013)High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, ... -
Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
(SAGE Publications, 2018)Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure ... -
Effect of host and Monilinia spp. variables on the efficacy of radio frequency treatment on peaches
(Elsevier B.V., 2014-01)Brown rot caused by Monilinia spp. is the most important postharvest disease of stone fruit. Currently, no chemical fungicides are allowed in the European Union to be applied to stone fruit after harvest. In previous work, ... -
Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes
(Elsevier, 2008)The feasibility of minimal processing and modified atmosphere packaging (5%O2+5%CO2) to preserve color attributes and bioactive compounds of fresh-cut tomato from different cultivars (Rambo, Durinta, Bodar, Pitenza, Cencara ... -
Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid
(Wiley, 2008)Polyphenoloxidase (PPO) and peroxidase (POD) were evaluated in fresh-cut Fuji apple slices and the effect of the individual or combined use of ascorbic acid, 4-hexylresorcinol, N-acetylcysteine, and glutathione on their ... -
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(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 preharvest anti-fungal compounds on Aspergillus steynii and A. carbonarius under fluctuating and extreme environmental conditions
(Elsevier, 2012)Ochratoxin A (OTA) has been found in pre-harvest and freshly harvested wheat. Spanish climatic conditions point to Aspergillus species as probably responsible for this OTA. In this study the effectiveness of 5 non-specific ... -
Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions
(Elsevier, 2013)The purpose of this work was to study the effect of processing parameters (pressure and cycles) on the formation of microfluidized lemongrass oil-alginate nanoemulsions considering their average droplet size and size ... -
Effect of Pseudomonas graminis strain CPA-7 on the ability of Listeria monocytogenes and Salmonella enterica subsp. enterica to colonize Caco-2 cells after pre-incubation on fresh-cut pear
(Elsevier, 2017)To further gain insight into the mechanism by which the biopreservative bacterium Pseudomonas graminis CPA-7 develops its antimicrobial activity, we have examined the effect that the prior interaction stablished by this ... -
Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))
(MDPI, 2021)Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. ... -
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure
(Royal Society of Chemistry, 2021-03-02)Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these compounds must be released during digestion, ... -
Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures
(Elsevier, 2017-04-08)The effects of pulsed electric fields (PEF, 0.008–1.3 kJ kg−1) on the total phenolic, flavonoid and flavan-3-ol contents, as well as on the antioxidant capacity of apples stored at different temperatures (4 and 22 °C) along ... -
Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
(Elsevier, 2018)Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed ... -
Effect of ripeness at processing on fresh-cut 'Flor de Invierno' pears packaged under modified atmosphere conditions
(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 ripeness stage during processing on Listeria monocytogenes growth on fresh-cut "Conference" pears
(Elsevier, 2015)There are several factors that affect the shelf life of fresh-cut fruit, including the cultivar, the ripeness stage of the fruit during processing and the fruit's storage atmosphere and temperature. The effect of fruit ... -
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions
(Elsevier, 2017)The aim of this work was to evaluate the effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions formed by microfluidization. Emulsions prepared consisted of corn oil and Tween ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(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 superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon
(Elsevier, 2007-02)The physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O-2 + 7 kPa CO2, 21 kPa O-2 and 70 kPa O-2 atmospheres was studied. Initial low O-2 levels combined ... -
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp
(Elsevier, 2012)The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0–80 °C), as well as the applicability of the Cox-Merz rule. The ...