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LWT(2)
An Introduction to High-Pressure Science and Technology(1)
Food and Bioprocess Technology(1)
High Pressure Research(1)
International Dairy Journal(1)
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Tecnología alimentaria(6)
Alimentación y bebidas(2)
Procesado de productos lácteos y afines(2)
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scopus(10)
Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
ArticleAbstract: Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samplesPalabras claves:Compression Rate, Decompression rate, High hydrostatic pressure, STAPHYLOCOCCUS AUREUSAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of UHPH on indigenous microbiota of apple juice. A preliminary study of microbial shelf-life
ArticleAbstract: The effect of ultra high pressure homogenisation (UHPH) at 100, 200 and 300 MPa on apple juice at twPalabras claves:Apple juice, Microbial inactivation, Ultra high pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopusHigh hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusMicrobial inactivation by ultra high-pressure homogenisation on fresh apple juice
Conference ObjectAbstract: The effect of ultra high-pressure homogenisation (UHPH) on the microbial shelf life of fresh apple jPalabras claves:Apple juice, Microbial inactivation, Ultra high-pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopusMicrobiology under pressure: How microorganisms are affected by pressure and how they may cope with it
Book PartAbstract:Palabras claves:Autores:Jordi SaldoFuentes:scopusModeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy
ArticleAbstract: Ultra-high pressure homogenization (UHPH) has been considered as an effective method to modify/enhanPalabras claves:Dityrosine, Front-face fluorescence spectroscopy, Maillard compounds, retinol, tryptophan, Ultra-high pressure homogenizationAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusUsing front-face fluorescence spectroscopy for pbkp_rediction of retinol loss in milk during thermal processing
ArticleAbstract: The objectives of the present study were to model the kinetics of retinol loss and assess the potentPalabras claves:Front-face fluorescence, kinetics, Milk, retinol, thermal processingAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusProteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
ArticleAbstract: The application of high-pressure treatment to a hard caprine milk cheese was studied as a method ofPalabras claves:Accelerated ripening, Goat cheese, High pressure, Multivariate analysis, ProteolysisAutores:Guamis B.V., Jordi Saldo, Kelly A.L., McSweeney P.L.H., Sendra E.Fuentes:scopusSynergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
ArticleAbstract: Synergistic effect of combining high hydrostatic pressure (HHP) and CO2 atmospheres has been studiedPalabras claves:Carbon dioxide, High hydrostatic pressure, Modified atmosphere packaging, Poultry meat, synergistic effectAutores:Al-Nehlawi A., Guamis B.V., Guri S., Jordi SaldoFuentes:scopusThe effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk
ArticleAbstract: The effect of heat treatment on tryptophan front-face fluorescence emission spectra of reconstitutedPalabras claves:Front-face fluorescence, Heat damage, Heat treatment, Red shift, Skim milk, tryptophanAutores:Ayala N., Castillo M., Jordi Saldo, Rinnan Å., Zamora A.Fuentes:scopus