Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Autor: Gloria Bobo, Inmaculada Viñas, Joan Simó, Lorena Zudaire, Ingrid Aguiló-Aguayo, Tomás Lafarga

Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname

The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100 g; p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9db278d444606af2fd9b93d70e48931
https://doi.org/10.1016/j.ijgfs.2018.05.007

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of

Autor: Lorena, Zudaire, Inmaculada, Viñas, Maribel, Abadias, Tomás, Lafarga, Gloria, Bobo, Joan, Simó, Ingrid, Aguiló-Aguayo

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 26(5)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::425dafcb14ed12bb89168ac92f0e498d
https://pubmed.ncbi.nlm.nih.gov/31870190

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Autor: Gloria Bobo, Lorena Zudaire, Inmaculada Viñas, Ingrid Aguiló-Aguayo, Tomás Lafarga, Joan Simó, Maribel Abadias

Publikováno v: Repositorio Abierto de la UdL
Universitad de Lleida
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Recercat. Dipósit de la Recerca de Catalunya
instname

Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3280bbbdb63fa15b5a06eff25872bd01
https://doi.org/10.1177/1082013219891007

Preparation of a porous biochar from the acid activation of pork bones

Autor: J.L. Ayastuy, Irene Sierra, Lorena Zudaire, Unai Iriarte-Velasco

Publikováno v: Food and Bioproducts Processing. 98:341-353

A porous biochar was manufactured through the valorization of waste pork bones, following a three-step process including pre-charring under mild conditions, acid treatment and thermal activation. The influence of the acid (H 2 SO 4 and H 3 PO 4 ) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8db11eb75305e38e8710c77900f4c7a6
https://doi.org/10.1016/j.fbp.2016.03.003

Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

Autor: María L. López, Inmaculada Viñas, Lorena Zudaire, Gemma Echeverría, M.B. Iglesias, Maribel Abadias

Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname

The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria mono

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e92da97af57f8b637b3e3c879e09a08a
http://hdl.handle.net/20.500.12327/77