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Hard 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:scopusHigh Pressure Processing
Book PartAbstract:Palabras claves:Commercial, FACTORS, Food microbial, High pressure, HPP damage, HPP design, Indicators, Modeling, PATS, SpoilingsAutores:Jordi Saldo, Mor-Mur M.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:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopusHigh pressure treatment decelerates the lipolysis in a caprine cheese
ArticleAbstract: Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high pressPalabras claves:FATTY ACIDS, Goat's cheese, High pressure, SDE, Volatile compoundsAutores:Butz P., Fernández A., Guamis B.V., Jordi Saldo, Sendra E., Tauscher B.Fuentes:scopusHigh-pressure processing of milk and dairy and egg products
Book PartAbstract: Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing numbPalabras claves:Autores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Pla R., Trujillo A.J., Yuste J.Fuentes:scopusEnriched puree potato with soy protein for dysphagia patients by using 3D printing
ArticleAbstract: Dysphagia affects a person's ability to swallow, and it causes health problems by directly limitingPalabras claves:IDDSI, texture modified, thixotropy, tPA, Viscosity, yield stressAutores:Gràcia A., Jordi Saldo, Mirazimi F., Pujolà M., Sepulcre F.Fuentes:scopusFactors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
ArticleAbstract: Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in foodPalabras claves:Bacterial inactivation, Compression Rate, Decompression rate, effect of matrix, effect of microbial strains, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.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:scopusDecrease of free amino acids in high-pressure treated cheese
ArticleAbstract: High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and aPalabras claves:Cheese, Free amino acids, RipeningAutores:Capellas M., Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopus