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Article(4)
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Tecnología alimentaria(3)
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Microorganismos, hongos y algas(2)
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scopus(4)
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.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: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:scopusTargeted analysis of sea buckthorn oil extracted by accelerated solvent extraction technique using green and conventional solvents
ArticleAbstract: Sea buckthorn oil (SBO) was extracted using accelerated solvent extraction with two green solvents (Palabras claves:Fatty acid profile, Green solvents, Sea buckthorn oil, α-tocopherol, β-caroteneAutores:Jordi Saldo, Juan B., Vilas-Franquesa A.Fuentes:scopus