The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans ...
Background and Objective: Radiofrequency currents are commonly used in dermatology to treat cutaneous and subcutaneous tissues by heating. The subcutaneous morphology of tissue consists of a fine, collagenous and fibrous ...
Corona Jiménez, Edith; García Pérez, José Vicente; Santacatalina Bonet, Juan Vicente; Ventanas, Sonia; Benedito Fort, José Javier(Wiley, 2014-05)
[EN] In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 ...
Santacatalina Bonet, Juan Vicente; García Pérez, José Vicente; Corona Jiménez, Edith; Benedito Fort, José Javier(Elsevier, 2011-01)
[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor lard crystallization during cooling and storage. The ultrasonic velocity was measured during both the isothermal ...
Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive ...
Fulladosa, E.; PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier; Muñoz, I; Arnau, J.; Gou, Pere(Elsevier, 2015-06)
[EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound ...