Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Federico Gómez-Galindo"'
Publikováno v:
Biochemistry and Biophysics Reports, Vol 35, Iss , Pp 101515- (2023)
Two electrotechnologies: pulsed electric fields (PEF) and moderate electric field (MEF) in combination with vacuum impregnation of glycerol as cryoprotectant were used to increase the freezing tolerance of rocket leaves. Rocket leaves were treated wi
Externí odkaz:
https://doaj.org/article/3ef3d9076a324563940a475581d205a6
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2343 (2022)
Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection a
Externí odkaz:
https://doaj.org/article/d4ec4e7f1bde413ba924d4a789bdd979
Autor:
Filippo Capelli, Silvia Tappi, Tommaso Gritti, Ana Cristina de Aguiar Saldanha Pinheiro, Romolo Laurita, Urszula Tylewicz, Francesco Spataro, Giacomo Braschi, Rosalba Lanciotti, Federico Gómez Galindo, Valentina Siracusa, Santina Romani, Matteo Gherardi, Vittorio Colombo, Vittorio Sambri, Pietro Rocculi
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 4177 (2021)
The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizer
Externí odkaz:
https://doaj.org/article/b83f5925af3a45c4a5a0ddba24c8f87c
Publikováno v:
Kanafusa, S, Maspero, U, Petersen, M A & Gómez Galindo, F 2022, ' Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves ', Innovative Food Science and Emerging Technologies, vol. 77, 102979 . https://doi.org/10.1016/j.ifset.2022.102979
Pulsed electric field (PEF) was applied to basil leaves prior air drying at 40 °C. The parameters of the electric treatment were designed in such a way that (i) electroporated the tissue reversibly, provoking a permanent opening of the stomatal guar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d27d43f137062c859fc789393c1fc768
https://curis.ku.dk/portal/da/publications/influence-of-pulsed-electric-fieldassisted-dehydration-on-the-volatile-compounds-of-basil-leaves(01d7920b-54f9-4462-9704-1243dddbae87).html
https://curis.ku.dk/portal/da/publications/influence-of-pulsed-electric-fieldassisted-dehydration-on-the-volatile-compounds-of-basil-leaves(01d7920b-54f9-4462-9704-1243dddbae87).html
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:1763-1786
A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regard
Publikováno v:
Bioelectrochemistry (Amsterdam, Netherlands). 142
Horticultural crops have a low tolerance to dehydration. In this paper, we show that the reversible electroporation (200 monopolar, rectangular pulses of 50 µs pulse duration, 760 µs between pulses and nominal field strength of 650 V/cm) of Thai ba
Autor:
Anna Telfser, Federico Gómez Galindo
Publikováno v:
LWT. 99:148-155
The effect of reversible permeabilization as pre-treatment before air drying at 40 °C, vacuum drying and freeze drying was investigated. The parameters of the electric treatment provoked reversible permeabilization of the tissue causing the guard ce
Autor:
Giacomo Braschi, Urszula Tylewicz, Tommaso Gritti, Ana Cristina De Aguiar Saldanha Pinheiro, Francesco Spataro, Romolo Laurita, Federico Gómez Galindo, Silvia Tappi, Rosalba Lanciotti, Valentina Siracusa, Vittorio Colombo, Filippo Capelli, Matteo Gherardi, Vittorio Sambri, Santina Romani, Pietro Rocculi
Publikováno v:
Applied Sciences
Volume 11
Issue 9
Applied Sciences, Vol 11, Iss 4177, p 4177 (2021)
Volume 11
Issue 9
Applied Sciences, Vol 11, Iss 4177, p 4177 (2021)
The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b93244aa14a51b53bc2c4eb1e6cccbf
http://hdl.handle.net/20.500.11769/524804
http://hdl.handle.net/20.500.11769/524804
Publikováno v:
Food and Bioprocess Technology. 11:809-817
This study focuses on improving the freezing tolerance of spinach leaves when applying vacuum impregnation (VI) and pulsed electric fields (PEF) as pre-treatments. Changing the cultivation conditions of the spinach plants was tested for improved free
Publikováno v:
Innovative Food Science & Emerging Technologies. 72:102749
Lactic acid fermentation offers a processing alternative for preservation of watermelon juice, which is sensitive to heat, oxygen, and light. In this study, 8.8 × 107 CFU/mL of Lactobacillus plantarum DSM 9843 in MRS broth was inoculated in 9.9 mL o