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High Pressure Research(3)
Food Chemistry(1)
Food Research International(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Food Science(1)
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Tecnología alimentaria(6)
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scopus(9)
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:scopusChanges in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
ArticleAbstract: Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous stuPalabras claves:Bound water, Cheese, Free water, High pressure, Thermal analysisAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusColour 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: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: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: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 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:scopusInfluence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
ArticleAbstract: Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under studPalabras claves:antioxidant, Apple juice, Polyphenols, Ultra-high pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Rüfer C.E., Suárez-Jacobo A.Fuentes:scopusUse of ultra-high-pressure homogenization to preserve apple juice without heat damage
Conference ObjectAbstract: Ultra-high-pressure homogenization (UHPH) is a technology for continuous treatment of fluid food proPalabras claves:Apple juice, Browning index, COLOR, High pressure homogenization, HMF, Sensory characteristicsAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopus