Now showing items 1-4 of 4

    • Building bridges: an integrated strategy for sustainable food production throughout the value chain 

      Albajes Garcia, Ramon; Cantero-Martínez, Carlos; Capell Capell, Teresa; Christou, Paul; Farré Martinez, Alba; Galceran i Nogués, Josep; López Gatius, Fernando; Marín Sillué, Sònia; Martín Belloso, Olga; Motilva Casado, Mª José; Nogareda, Carmina; Pemán García, Jesús; Puy Llorens, Jaume; Recasens i Guinjuan, Jordi; Romagosa Clariana, Ignacio; Romero Fabregat, Mª Paz; Sanchís Almenar, Vicente; Savin, Roxana; Slafer, Gustavo A.; Soliva-Fortuny, Robert; Viñas Almenar, Inmaculada; Voltas Velasco, Jordi (Springer, 2013)
      The food production and processing value chain is under pressure from all sides-increasing demand driven by a growing and more affluent population; dwindling resources caused by urbanization, land erosion, pollution and ...
    • 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 ...
    • Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods 

      Ribas‐Agustí, Albert; Martín Belloso, Olga; Soliva-Fortuny, Robert; Elez Martínez, Pedro (Taylor & Francis, 2017-08-24)
      Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix ...
    • Mycotoxins: occurrence, toxicology, and exposure assessment 

      Marín Sillué, Sònia; Ramos Girona, Antonio J.; Cano Sancho, German; Sanchís Almenar, Vicente (Elsevier, 2013)
      Mycotoxins are abiotic hazards produced by certain fungi that can grow on a variety of crops. Consequently, their prevalence in plant raw materials may be relatively high. The concentration of mycotoxins in finished products ...