Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Arturo Esnoz"'
Autor:
Juan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, Pablo S. Fernández, Arantxa Aznar, Asunción Iguaz, Arturo Esnoz, Alfredo Palop
Publikováno v:
Foods, Vol 10, Iss 7, p 1496 (2021)
Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during poster
Externí odkaz:
https://doaj.org/article/d3915f6858c7498889722e187250703d
Autor:
Alberto Garre, Jose Lucas Peñalver-Soto, Arturo Esnoz, Asunción Iguaz, Pablo S Fernandez, Jose A Egea
Publikováno v:
PLoS ONE, Vol 14, Iss 8, p e0220683 (2019)
The mathematical models used in predictive microbiology contain parameters that must be estimated based on experimental data. Due to experimental uncertainty and variability, they cannot be known exactly and must be reported with a measure of uncerta
Externí odkaz:
https://doaj.org/article/fb11b7e019bf4d8bb7e4b61e77bdda11
Autor:
Juan Pablo Huertas, Arantxa Aznar, Arturo Esnoz, Pablo S Fernandez, Asunción Iguaz, Paula M Periago, Alfredo Palop
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Heat resistance of microorganisms can be affected by different influencing factors. Although the effect of heating rates has been scarcely explored by the scientific community, recent researches have unraveled its important effect on the thermal resi
Externí odkaz:
https://doaj.org/article/9669fb1e921a4b2a806d6ce9bfdc1b8f
Autor:
Asunción Iguaz-Gainza, Ginés Benito Martínez-Hernández, Antonio López-Gómez, Arturo Esnoz-Nicuesa
Psychrometry deals with the properties and behavior of gas/vapor mixture. The most commonly studied system is humid air. Humid air is also the most important gas/vapor mixture used in the food processing industry. In this chapter, different propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::683062ba1b67c9f2c878858f13e241e6
https://doi.org/10.1016/b978-0-12-818473-8.00009-8
https://doi.org/10.1016/b978-0-12-818473-8.00009-8
Autor:
Asunción Iguaz-Gainza, Arturo Esnoz-Nicuesa, Ginés Benito Martínez-Hernández, Antonio López-Gómez
This chapter analyzes the importance of energy conservation in food industry and in some food factories with intensive energy consumption. Energy balances are presented as tools of great interest in food processing equipment design and in the optimiz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4e788ebfa05de23937106ef7dd5a67c
https://doi.org/10.1016/b978-0-12-818473-8.00005-0
https://doi.org/10.1016/b978-0-12-818473-8.00005-0
Autor:
Sara Aghajanzadeh, Canan Albayram Tiryaki, Elham Alehosseini, Neda Aliabbasi, Noemi Baldino, Deniz Cekmecelioglu, Bruno de Cindio, Zahra Emam-Djomeh, Ali Esin, Arturo Esnoz-Nicuesa, Domenico Gabriele, Maria C. Giannakourou, Eleni Gogou, Asunción Iguaz-Gaínza, Seid Mahdi, Antonio López-Gómez, Francesca Romana Lupi, Narjes Malekjani, I.G. Mandala, Ginés Benito Martínez-Hernández, Zahra Mohammadi, Helena Nuñez, S.V. Protonotariou, Hosahalli S. Ramaswamy, Cristian Ramírez, Azadeh Ranjbar Nedamani, Ricardo Simpson, Petros S. Taoukis, Nantawan Therdthai, Mahir Turhan, Hamed Vatankhah, Aman Mohammad Ziaiifar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a989d1d9a8c5942be11714447f45776
https://doi.org/10.1016/b978-0-12-818473-8.09991-6
https://doi.org/10.1016/b978-0-12-818473-8.09991-6
Autor:
Alberto Garre, Paula M. Periago, Pablo S. Fernández, Alejandro Díaz-Morcillo, Juan D. Reverte-Orts, Arturo Esnoz, J.L. Pedreno-Molina, Alejandro Acosta
Publikováno v:
Food Research International, 137
Food Research International 137 (2020)
Food Research International 137 (2020)
Microwave processing can be a valid alternative to conventional heating for different types of products. It enables a more efficient heat transfer in the food matrix, resulting in higher quality products. However, for many food products a uniform tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03e90c42a93a93946bad16cee26e480c
https://doi.org/10.1016/j.foodres.2020.109640
https://doi.org/10.1016/j.foodres.2020.109640
Autor:
Juan-Pablo Huertas, Arturo Esnoz, Pablo S. Fernández, Alberto Garre, Alfredo Palop, Gerardo A. González-Tejedor, Jose A. Egea
Publikováno v:
International Journal of Food Microbiology. 266:133-141
This contribution presents a mathematical model to describe non-isothermal microbial inactivation processes taking into account the acclimation of the microbial cell to thermal stress. The model extends the log-linear inactivation model including a v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08fc761e1414f2c7582fa4998a2718d9
https://doi.org/10.1016/j.ijfoodmicro.2017.11.023
https://doi.org/10.1016/j.ijfoodmicro.2017.11.023
Publikováno v:
Food Research International 126 (2019)
Food Research International, 126
Food Research International, 126
Kinetic models are nowadays a basic tool to ensure food safety. Most models used in predictive microbiology have model parameters, whose precision is crucial to provide meaningful predictions. Kinetic parameters are usually estimated based on experim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7877c740aa5e77133a24fd08305e1960
https://hdl.handle.net/10317/12364
https://hdl.handle.net/10317/12364
Publikováno v:
Food research international (Ottawa, Ont.). 119
The estimation of the concentration of microorganisms in a sample is crucial for food microbiology. For instance, it is essential for prevalence studies, challenge tests (growth and/or inactivation studies) or microbial risk assessment. The applicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecd0ab2433b83199076611684b0b0ae7
https://pubmed.ncbi.nlm.nih.gov/30884713
https://pubmed.ncbi.nlm.nih.gov/30884713