[EN] Purpose The food processing industry is a major consumer of
energy and water, the consumption of which has environmental
impacts. This work develops a method to determine
process-specific water use and utilizes an ...
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte; Carcel, Juan A.(John Wiley & Sons, 2021-03-30)
[EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. ...
[EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric ...
[EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited ...
The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and ...
Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Dominguez, E.; Ortolá Ortolá, Mª Dolores; Tarrazo Morell, José(Elsevier, 2011-09-15)
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...
Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Aliño Alfaro, Marta; Fernández Fernández, Francisco Javier; Perez García, Victor(Elsevier, 2011-09)
[EN] We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using ...
Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L.(Elsevier, 2011-03)
[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
Gómez-Llorente, Héctor; Hervás, Pau; Pérez-Esteve, Édgar; Barat Baviera, José Manuel; Fernández Segovia, Isabel(Elsevier BV, 2022-04)
[EN] The purpose of this work was to evaluate Spanish consumers' opinions on using nanotechnology in food processing and packaging. For this purpose, a literature review was carried out in the main research database to ...
Silva, Vivian Lara; Sanjuán Pellicer, María Nieves(Elsevier, 2019-06)
[EN] The last few decades have stood out because of the improvements made in food processing under two axes: plurality (conventional technologies co-existing with new alternatives) and sustainability (jointly with efficiency, ...
Albarracín Hernández, William; Sanchez, Ivan C.; Grau Meló, Raúl; Barat Baviera, José Manuel(Wiley, 2011-07)
[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...