Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María(Elsevier, 2022-01-15)
[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ruiz De Assín David, Elia; Ros-Lis, José V.; Amorós, Pedro; Argüelles Foix, Angel Luís; Andrés Grau, Ana María(Elsevier, 2022-12)
[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised ...
Poveda Castillo, Gabriela del Carmen(Universitat Politècnica de València, 2017-09-13)
[EN] The use of natural antimicrobials derived from plants, animals and microorganisms, has been proposed as a valid strategy against the most relevant foodborne pathogens. Considering the need to carry out an efficient ...
Muñoz-Pina, Sara; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Coll, Carmen; Martínez-Máñez, Ramón; Andrés Grau, Ana María(Elsevier, 2018)
[EN] Darkening processed fruits and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action. Accordingly, we explored the potential of four silica-based materials (MCM-41 nanometric size, ...
[EN] The inactivation kinetics of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) cells in apple juice
subjected to supercritical carbon dioxide (SC-CO2) assisted by high power ultrasound (HPU) ...
Muñoz Pina, Sara(Universitat Politècnica de València, 2021-10-18)
[ES] El oscurecimiento de los tejidos de frutas y verduras dañados puede provocar cambios indeseables y el rechazo por parte del consumidor. Este deterioro, conocido como pardeamiento enzimático, es causado principalmente ...
Peña-Gomez, Nataly; Ruiz Rico, María; Fernández Segovia, Isabel; Barat Baviera, José Manuel(Elsevier, 2019-12)
[EN] Novel non-thermal preservation technologies are needed given consumers' demand for minimally processed high quality food products with a long shelf life. In this work, novel filtering materials based on silica ...