Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Juan E. Reyes"'
Autor:
Mario Perez-Won, Roberto Lemus-Mondaca, Carolina Herrera-Lavados, Juan E. Reyes, Teresa Roco, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Santiago P. Aubourg
Publikováno v:
Foods, Vol 9, Iss 3, p 273 (2020)
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, colla
Externí odkaz:
https://doaj.org/article/a664872ae29f465c984f18f63b05c663
Autor:
Gipsy Tabilo-Munizaga, Carolina Herrera-Lavados, Anais Palma-Acevedo, Mario Pérez-Won, Teresa Roco, Santiago P. Aubourg, Juan E. Reyes, Roberto Lemus-Mondaca
Publikováno v:
Foods
Volume 9
Issue 3
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 9, Iss 3, p 273 (2020)
Volume 9
Issue 3
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 9, Iss 3, p 273 (2020)
© 2020 by the authors.
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enz
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6483873e8691959bc32891c1208dbd
http://hdl.handle.net/10261/205586
http://hdl.handle.net/10261/205586
Publikováno v:
Food and Bioprocess Technology. 11:1075-1086
The aim of this study was to investigate the effect of low-pressure cold plasma (LPCP) on the inactivation of Escherichia coli and Listeria innocua on fresh-cut apple skin and its influence on wettability. Cold plasma treatments have shown to be effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::005f20f4fc4185d0c3a7fb7c86985212
https://doi.org/10.1007/s11947-018-2079-4
https://doi.org/10.1007/s11947-018-2079-4
Autor:
María José Galotto, Antonio Vega-Gálvez, Karina Di Scala, Juan E. Reyes, Romina Díaz, Jessica López, Mario Pérez-Won, Luis Puente-Díaz
Publikováno v:
Food and Bioproducts Processing. 97:30-40
The aim of this investigation was to determine the effect of high hydrostatic pressure (HHP) on dietary fiber, total phenolic (TPC), Vitamin B and E contents, antioxidant capacity (AC) and microbiological characteristics of gooseberry pulp immediatel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d5edc4d41025303af5b6dfb89df53ca
https://doi.org/10.1016/j.fbp.2015.09.008
https://doi.org/10.1016/j.fbp.2015.09.008
Publikováno v:
Innovative Food Science & Emerging Technologies. 30:98-102
The effect of ohmic heating (OH) on the texture, microbial load, and cadmium (Cd) and lead (Pb) content was evaluated in Chilean blue mussel ( Mytilus chilensis ) at shucking and subsequent canning. Mussel samples were processed by OH and blanching (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3cc0a649e8be686e4232e8f1b484a9e
https://doi.org/10.1016/j.ifset.2015.05.011
https://doi.org/10.1016/j.ifset.2015.05.011
Publikováno v:
Innovative Food Science & Emerging Technologies. 29:107-112
The effect of high hydrostatic pressure (HHP) treatments (450 and 550 MPa for 3 and 4 min at 20 °C) on the microbial behaviour and shelf-life extension of Chilean jack mackerel ( Trachurus murphyi ) during chilled storage at 4 °C was studied. Aerob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb856c22b9947c10585f8d766fd6ea08
https://doi.org/10.1016/j.ifset.2015.01.010
https://doi.org/10.1016/j.ifset.2015.01.010
Autor:
Mario Pérez-Won, Teresa Roco, Juan E. Reyes, Karina Stucken, Roberto Lemus-Mondaca, Vilbett Briones-Labarca, Gipsy Tabilo-Munizaga, María José Torres
Publikováno v:
Food research international (Ottawa, Ont.). 108
To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index (WI), water holding capacity (WHC), texture and ul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb719b00c7860106ce023a7c5830ed85
https://pubmed.ncbi.nlm.nih.gov/29735049
https://pubmed.ncbi.nlm.nih.gov/29735049
Autor:
Luz Araceli Ochoa-Martínez, Evelyn Alicia Rios-Romero, Juan E. Reyes, Gipsy Tabilo-Munizaga, Mario Pérez-Won, Juliana Morales-Castro
Publikováno v:
CyTA - Journal of Food. 10:152-159
El objetivo de este trabajo fue evaluar el efecto de la APH sobre la vida util microbiologica y parametros fisico-quimicos (pH, acidez, actividad antioxidante, contenido de polifenoles, SST y color) de arilos de granada durante su almacenamiento a te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc00d21199a1cee623876a0aef28fa06
https://doi.org/10.1080/19476337.2011.604876
https://doi.org/10.1080/19476337.2011.604876
Autor:
Mario Pérez-Won, Araceli Ochoa-Martinez, Elizabeth Varela-Santos, Gipsy Tabilo-Munizaga, Juliana Morales-Castro, Juan E. Reyes, Vilbett Briones-Labarca
Publikováno v:
Innovative Food Science & Emerging Technologies. 13:13-22
The aim of the present study was to evaluate the effect high hydrostatic pressure (HHP) processing (350–550 MPa for 30, 90 and 150 s) on microbial quality as well as physico-chemical and bioactive compounds of pomegranate juices during 35 days of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f2322f6ef2ac27cce07f9686d5e8166
https://doi.org/10.1016/j.ifset.2011.10.009
https://doi.org/10.1016/j.ifset.2011.10.009
Publikováno v:
FOOD CONTROL
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
This study was carried out to evaluate the effect of high hydrostatic pressure (HHP) treatment on microbial behavior and the shelf-life extension of Coho salmon and abalone during chilled storage at 4 °C. For salmon, HHP treatments were applied at 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f612051ba75e6ea4b8f9cdd6eb10940c
https://doi.org/10.1016/j.foodcont.2010.04.027
https://doi.org/10.1016/j.foodcont.2010.04.027