Mostrando 10 resultados de: 38
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scopus(38)
Colour changes during ripening of high pressure treated hard caprine cheese
ArticleAbstract: High hydrostatic pressure (HHP) treatment of cheese intended to accelerate ripening. Along with incrPalabras claves:colour, Goat cheese, High pressure, RipeningAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusApplication of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.Fuentes:scopusApplications of high-hydrostatic pressure on milk and dairy products: A review
ArticleAbstract: Interest in high-pressure (HP) applications on milk and dairy products has recently increased. PressPalabras claves:Applications, Diary products, High pressure, MilkAutores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusEffect 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:scopusEffect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures
ArticleAbstract: We investigated the effect of changing compression and decompression rates of High Hydrostatic PressPalabras claves:Bacillus Subtilis, Bacterial spores, Compression Rate, Decompression rate, Flow cytometery, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Knorr D., Reineke K., Syed Q.A.Fuentes:scopusEffect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks
ArticleAbstract: The effects of an aerobic modified atmosphere packaging (MAP) (70% CO2, 15% O2 and 15% N2) with andPalabras claves:Carbon dioxide, Chicken, Modified atmosphere packaging, SOLUBILITY, Soluble gas stabilizationAutores:Al-Nehlawi A., Guri S., Jordi Saldo, Vega L.F.Fuentes:scopusEffect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends
ArticleAbstract: Manchego is a high-fat, long ripened hard cheese, which is produced by enzymatic coagulation of sheePalabras claves:Cheese evaluation, coagulase-negative staphylococci, Sheep, Subclinical mastitis, SyneresisAutores:Arana I., Caja G., Jordi Saldo, Leitner G., Manuelian C.L., Quevedo J.M., Rovai M., Salama A.A.K., Such X., Torre P.Fuentes:scopusEffects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening
ArticleAbstract: The application of high-pressure treatment to accelerate cheese ripening may influence the occurrencPalabras claves:Biogenic amines, Cadaverine, Cheese, High-pressure, Histamine, Polyamines, Putrescine, Ripening, Spermidine, TyramineAutores:Jordi Saldo, Novella-Rodríguez S., Veciana-Nogués M., Vidal-Carou M.Fuentes:scopusHard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
ArticleAbstract: High hydrostatic pressure (HHP) treatment (50 MPa for 72 h) on cheese in the early stages of ripeninPalabras claves:Cheese, composition, High pressure, Microstructure, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopus