Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Idoia Codina-Torrella"'
Autor:
María Martínez-García, Jezer N. Sauceda-Gálvez, Idoia Codina-Torrella, María Manuela Hernández-Herrero, Ramón Gervilla, Artur X. Roig-Sagués
Publikováno v:
Foods, Vol 12, Iss 20, p 3813 (2023)
Vegetative cells of Listeria monocytogenes and Escherichia coli and spores of Bacillus subtilis and Aspergillus niger were inoculated in soy milk at an initial concentration of ≈5 log CFU/mL. Inoculated and control (non-inoculated) soy milk samples
Externí odkaz:
https://doaj.org/article/d4c20a3699f446318b5a41d37b7bed2d
Autor:
Idoia Codina-Torrella, Joan Josep Gallardo-Chacón, Bibiana Juan, Buenaventura Guamis, Antonio José Trujillo
Publikováno v:
Foods, Vol 12, Iss 4, p 683 (2023)
Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-
Externí odkaz:
https://doaj.org/article/486aad5c26b84a3ea6c512ffb4d09782
Autor:
Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella, Maria Manuela Hernández-Herrero
Publikováno v:
Foods, Vol 11, Iss 24, p 3969 (2022)
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH
Externí odkaz:
https://doaj.org/article/c9e40fec7bc847418eb977ad945660a8
Publikováno v:
Molecules, Vol 27, Iss 22, p 7772 (2022)
The present study aims to identify and quantify the phenolic compounds of Azadirachta indica leaf extract using HPLC-MS and to evaluate the antioxidant, antibacterial (against different Gram-positive and negative bacteria) and in vitro anti-prolifera
Externí odkaz:
https://doaj.org/article/17aa6c7416d1434ab7b58160646ef1e4
Publikováno v:
Molecules, Vol 27, Iss 21, p 7495 (2022)
In the current work, the leaf and flower extracts of Anthyllis vulneraria were evaluated for their chemical characterization using HPLC-MS and for their radical scavenging capacity toward methoxy radicals produced by a Fenton-type reaction using an e
Externí odkaz:
https://doaj.org/article/660d2f82921c459db09ae273de954d74
Publikováno v:
Antioxidants, Vol 10, Iss 10, p 1512 (2021)
Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (Mil
Externí odkaz:
https://doaj.org/article/fe62833374d14d8286d04a4357fc938a
Autor:
María Martinez-Garcia, Jezer N. Sauceda-Gálvez, Idoia Codina-Torrella, Mª Manuela Hernández-Herrero, Ramón Gervilla, Artur X. Roig-Sagués
Publikováno v:
Foods, Vol 8, Iss 11, p 539 (2019)
The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores in milk. Spores of B. subtilis (CECT4002) were inoculated in whole
Externí odkaz:
https://doaj.org/article/393bfb2b10b44e7090c1150c5a985fa8
Publikováno v:
Polymers; Volume 15; Issue 7; Pages: 1740
The interest in natural sources with high antioxidant powder has recently increased in several sectors. Ionic gelation methods could be used to protect bioactive substances to control the kinetics and release of these ingredients to the food matrix.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c37aec1d72157f592b20cbbfe11ff7a
https://hdl.handle.net/2117/391051
https://hdl.handle.net/2117/391051
Autor:
Mª Antonia, Bañuelos, Iris, Loira, Buenaventura, Guamis, Carlos, Escott, Juan Manuel, Del Fresno, Idoia, Codina-Torrella, Joan Miquel, Quevedo, Ramon, Gervilla, Jesús María Rodríguez, Chavarría, Sergi, de Lamo, Raúl, Ferrer-Gallego, Rocío, Álvarez, Carmen, González, José Antonio, Suárez-Lepe, Antonio, Morata
Publikováno v:
Food chemistry. 332
The use of UHPH sterilization in the absence of SO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1d52a8744bf616a318ba53b3256ec77e
https://pubmed.ncbi.nlm.nih.gov/32629332
https://pubmed.ncbi.nlm.nih.gov/32629332
Autor:
R. Gervilla, Carlos Escott, Buenaventura Guamis, Juan Manuel Del Fresno, Rocío Álvarez, Iris Loira, Raúl Ferrer-Gallego, J.M. Quevedo, M.A. Bañuelos, José Antonio Suárez-Lepe, Antonio Morata, Sergi de Lamo, Jesús María Rodríguez Chavarría, Carmen González, Idoia Codina-Torrella
Publikováno v:
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Universitat Politècnica de Catalunya (UPC)
The use of UHPH sterilization in the absence of SO2 has been used to eliminate wild microorganisms and inactivate oxidative enzymes. A white must of the Muscat of Alexandria grape variety was continuously processed by UHPH at 300 MPa (inlet temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05522e1750430d8743e31fc1b297a9fa
http://hdl.handle.net/2117/360578
http://hdl.handle.net/2117/360578