Browsing Grup de Recerca en Postcollita by Author "Lafarga, Tomás"
Now showing items 1-5 of 5
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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 ... -
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 ... -
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 ...