Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Leire Astráin-Redín"'
Autor:
Leire Astráin-Redín, Dagbjørn Skipnes, Guillermo Cebrián, Ignacio Álvarez-Lanzarote, Tone Mari Rode
Publikováno v:
Foods, Vol 12, Iss 7, p 1457 (2023)
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatment
Externí odkaz:
https://doaj.org/article/e6949aae484d4a5ca04dc7e86d45122c
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in impro
Externí odkaz:
https://doaj.org/article/2c422fae01ed412aaccb61a4ebdacff3
Autor:
Estefanía Noriega-Fernández, Izumi Sone, Leire Astráin-Redín, Leena Prabhu, Morten Sivertsvik, Ignacio Álvarez, Guillermo Cebrián
Publikováno v:
Foods, Vol 10, Iss 3, p 649 (2021)
The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596,
Externí odkaz:
https://doaj.org/article/1f556fa0ff4b4a368844864e55d6cbfd
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-11 (2019)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Scientific Reports
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Scientific Reports
The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155e166048b25a92db4048558c774d10
http://link.springer.com/article/10.1038/s41598-019-52464-3
http://link.springer.com/article/10.1038/s41598-019-52464-3
Autor:
Leire Astráin-Redín, Leena Prabhu, Izumi Sone, Estefanía Noriega-Fernández, Ignacio Álvarez, Guillermo Cebrián, Morten Sivertsvik
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 649, p 649 (2021)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Volume 10
Issue 3
Foods, Vol 10, Iss 649, p 649 (2021)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Laminaria hyperborea. Concentrations of As, Cd, I, and Hg of 56.29, 0.596,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::551fe03d314238f89361093c9564e4ea
http://europepmc.org/articles/PMC8003320
http://europepmc.org/articles/PMC8003320
Publikováno v:
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Universidad de Zaragoza
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in impro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739a30daed1a9954ba1b265dfa984acf
http://zaguan.unizar.es/record/98447
http://zaguan.unizar.es/record/98447
Autor:
Pedro Marquina, Guillermo Cebrián, Ignacio Álvarez, J.B. Calanche-Morales, Leire Astráin-Redín, Javier Raso, Adriana Antunes-Rohling, José Antonio Beltrán
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
instname
In order to improve the quality of thawed cod fillets and minimize the impact of processing, an extended hydration phase is applied in the fishery product industry in order to recover the water lost during freezing and thawing. Such long phases not o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e34b8dc4a101bd4bc3c0c514bcd331dd
http://zaguan.unizar.es/record/109125
http://zaguan.unizar.es/record/109125
Autor:
Leire Astráin-Redín, Bente Kirkhus, Guillermo Cebrián, Ignacio Álvarez, Anne Rieder, J. Abad, Javier Raso
Publikováno v:
Ultrasonics Sonochemistry
Ultrasonics sonochemistry
Ultrasonics Sonochemistry, Vol 70, Iss, Pp 105319-(2021)
Ultrasonics sonochemistry
Ultrasonics Sonochemistry, Vol 70, Iss, Pp 105319-(2021)
Graphical abstract
Highlights • Application of US (37% net sonication time; 40 kHz; 50 W) reduced 11% the effective freezing time of chicken meat samples. • Application of US (40 kHz, 50 W) reduced the length of all the phases of the freezin
Highlights • Application of US (37% net sonication time; 40 kHz; 50 W) reduced 11% the effective freezing time of chicken meat samples. • Application of US (40 kHz, 50 W) reduced the length of all the phases of the freezin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83f9dcde78634817143d4681ccc78a4d
http://europepmc.org/articles/PMC7786619
http://europepmc.org/articles/PMC7786619