Mostrando 10 resultados de: 16
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High Pressure Research(5)
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Critical Reviews in Food Science and Nutrition(1)
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scopus(16)
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: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: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:scopusAseptically packaged UHPH-Treated apple juice: Safety and quality parameters during storage
ArticleAbstract: Ultra-high pressure homogenization (UHPH) at 300 MPa and 4 °C inlet temperature were used to preservPalabras claves:Aseptic package, Chlorogenic acid, COLOR, HMF, STORAGE, Total poyphenols, UHPH-Treated apple juice, Vitamin CAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Rüfer C.E., Suárez-Jacobo A.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: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: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 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: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:scopus