Výsledky vyhledávání - "Dinar Fartdinov"

Akademický článek

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Autor: María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G. Murphy

Publikováno v: Foods, Vol 13, Iss 6, p 869 (2024)

Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were c

Externí odkaz: https://doaj.org/article/196692f127bb4a6a91a492a48b20360c

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Akademický článek

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Autor: María Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe

Publikováno v: Foods, Vol 12, Iss 3, p 480 (2023)

Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enri

Externí odkaz: https://doaj.org/article/d25037410a264cb9bc0550f6f8784296

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Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology

Autor: Maria Calero, Gabriela Clemente, Dinar Fartdinov, Sancho Bañón, Israel Muñoz, Neus Sanjuán

Publikováno v: Sustainability, Vol 14, Iss 1716, p 1716 (2022)
Sustainability; Volume 14; Issue 3; Pages: 1716
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Thanks to food technology, the production of cold tomato soups such as salmorejo, a traditional Spanish dish, has become industrialised. Thermal treatments play an important role in ready-to-eat meals, prolonging their shelf-life. Radiofrequency (RF)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58737447600e31f8a32db2d7a2f5e31d
https://doi.org/10.3390/su14031716

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Healthy apple snack developed using microwaves

Autor: Dinar Fartdinov, Josep Comaposada, Israel Muñoz, M.D. Guàrdia, Pere Gou, Nieco De Wit

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtaine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97f60dfa465b335eab8bc59f47b81ef1
https://doi.org/10.4995/ids2018.2018.7655

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