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Listar por palabra clave "High hydrostatic pressure"

Mostrando ítems 1-19 de 19

Anális comparativo de procesos de pausteurizacón de alimentos desde una perspectiva de análisis de ciclo de vida

Díaz Murillo, José Carlos (Universitat Politècnica de València, 2021-11-11)

[EN] The idea of this final master's thesis (TFM) arises from the needs identified in the framework of activities established within the European project "FuntomP" - Functionalized Tomato Products. Grant Agreement number ...
Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

Vázquez Gutiérrez, José Luis; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Springer Verlag (Germany), 2013-07)

Abstract Condensed tannins are important bioactive compounds largely present in persimmon (Diospyros kaki L.f.). The aim of this work was to study the effect of the structural changes occurred during refrigerated storage ...
Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

Vázquez Gutiérrez, José Luis; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª (Elsevier, 2011-09)

[EN] Persimmon fruit are an important source of phenolic compounds, dietary fibre, and carotenoids. However, the location of these elements in the tissue is directly connected with processing techniques used. The aim of ...
Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree

Ortuño Cases, Carmen; Duong, Trang; Balaban, Murat; Benedito Fort, José Javier (Elsevier, 2013)

[EN] A combined treatment of high hydrostatic pressure (HHP) and dense phase carbon dioxide (DPCD) was investigated to inactivate pectin methylesterase (PME), peroxidase (POD) and polyphenol oxidase (PPO) in feijoa (Acca ...
EFECTO DE LAS ALTAS PRESIONES HIDROSTÁTICAS SOBRE LA MICROESTRUCTURA DEL CAQUI "ROJO BRILLANTE" Y SU RELACIÓN CON LA DISPONIBILIDAD DE COMPUESTOS BIOACTIVOS

Vázquez Gutiérrez, José Luis (Universitat Politècnica de València, 2012-01-27)

El caqui es una importante fuente de compuestos fenólicos, fibra dietética y carotenoides, cuya biodisponibilidad está directamente relacionada con el procesado. Muestras de dos estados distintos de maduración de caqui ...
Efecto de steviia rebaudiiana bertonii y de las altas presiiones hiidrostátiicas sobre liisteriia monocytogenes en una bebiida mezcla de zumos y leche

Sanz Puig, María (Universitat Politècnica de València, 2013-04-18)

[ES] Como alternativa al procesado térmico y al uso de aditivos químicos, la ¿tecnología de barreras¿ plantea la combinación de metodologías no térmicas con antimicrobianos naturales para obtener alimentos mínimamente ...
Efecto del procesado por altas presiones hidrostáticas sobre la microestructura de cebolla

Díaz García, Aida (Universitat Politècnica de València, 2013-04-12)

[ES] El color, sabor y textura son características importantes de la calidad de las frutas y verduras y son los principales factores que afectan a la percepción sensorial y a la aceptación de los consumidores. Para ...
Efecto del tratamiento por altas presiones hidrostáticas (HHP) en la calidad de queso fresco y en las proteínas de suero de queserías

TORRES BELLO, EDWIN FABIÁN (Universitat Politècnica de València, 2017-03-26)

[EN] High Hydrostatic Pressure technology emerged several years ago in response to consumer interest for products having greater organoleptic and nutritional quality than those traditionally processed by heat. The food ...
Efecto sinérgico del cocoanox 12% como antimicrobiano natural y altas presiones hidrostáticas sobre bacillus cereus en una bebida mezcla de huevo líquido y leche

Silva Angulo, Ángela Bibiana (Universitat Politècnica de València, 2013-04-12)

[ES] Células vegetativas de Bacillus cereus (1x108 Unidades formadoras de colonia (UFC)/mL) se inocularon en una bebida mezcla de huevo líquido pasterizado y leche desnatada (LWE-SM) con o sin polvo de cacao rico ...
Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca)

Nunez-Mancilla, Y.; Vega-Galvez, A.; Perez-Won, M.; Zura, L.; García Segovia, Purificación; Di Scala, Karina Cecilia (Springer Verlag (Germany), 2014-02)

Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of ...
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Vázquez Gutiérrez, José Luis; Quiles Chuliá, Mª Desamparados; Vonasek, Erica; Jernstedt, Judith A.; Hernando Hernando, Mª Isabel; Nitin, Nitin; Barrett, Diane (SAGE Publications, 2016)

[EN] The Hachiya persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic ...
High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

Hernández Carrión, María; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Elsevier, 2014)

[EN] Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds. High hydrostatic pressures (HHP) not only increase shelf-life but also maintain nutritional and organoleptic ...
High-pressure Raman scattering in wurtzite indium nitride

Ibanez, J.; Manjón Herrera, Francisco Javier; Segura, A.; Oliva, R.; Cusco, R.; Vilaplana Cerda, Rosario Isabel; Yamaguchi, T.; Nanishi, Y.; Artus, L. (American Institute of Physics, 2011)

We perform Raman-scattering measurements at high hydrostatic pressures on c-face and a-face InN layers to investigate the high-pressure behavior of the zone-center optical phonons of wurtzite InN. Linear pressure coefficients ...
Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"

Hernández Carrión, María; Vázquez Gutiérrez, José Luis; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Blackwell Publishing, 2014)

[EN] Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate ...
Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

Vázquez Gutiérrez, José Luis; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª (Elsevier, 2012-07)

[EN] The use of high hydrostatic pressure (HHP) provides a reliable way of obtaining high quality food. The aim of this work was to analyze the effect of high pressure treatments on the microstructure and textural properties ...
Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller)

Vega-Galvez, A.; Miranda, M.; Nunez-Mancilla, Y.; García Segovia, Purificación; Ah-Hen, Kong Shun; Tabilo-Munizaga, G.; Perez-Won, M. (Springer Verlag (Germany), 2014-10)

The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at ...
Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández Carrión, María; Varela Tomasco, Paula Alejandra; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Elsevier, 2015-06)

Persimmon is a good source of antioxidant compounds, such as carotenoids and tannins but it cannot be consumed throughout the whole year because it is a seasonal fruit. Therefore, it would be useful to prolong its shelf ...
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Hernández-Carrión, M.; Hernando Hernando, Mª Isabel; Sotelo-Díaz, I.; Quintanilla-Carvajal, M.X.; Quiles Chuliá, Mª Desamparados (Elsevier, 2015)

[EN] The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyotype sweet peppers using image analysis and to determine the parameters that allow characterizing the ...
¿Es posible obtener tejido de pimiento rojo con alto contenido en compuestos bioactivos y óptimas propiedades texturales mediante la aplicación de altas presiones hidrostáticas?

Gonza Quito, Irma Elizabeth (Universitat Politècnica de València, 2014-02-28)

[ES] El pimiento (Capsicum annuum) es una excelente fuente de nutrientes esenciales y de compuestos bioactivos. Las altas presiones hidrostáticas (APH) además de incrementar el tiempo de vida útil mantienen mejor las ...