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pro vyhledávání: '"M.E. Castell-Perez"'
Akademický článek
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Autor:
M.E. Castell-Perez, A. Puerta-Gomez
Publikováno v:
Food Hydrocolloids. 63:160-169
The objective of this study was to evaluate the application of visible spectroscopy to discern the entrapment capability of a hydrophobic compound ( trans -cinnamaldehyde) by electrostatic precipitation in aqueous solution of pure whey proteins or in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ef5696cba5b63457057f9f53b609ccd
https://doi.org/10.1016/j.foodhyd.2016.08.035
https://doi.org/10.1016/j.foodhyd.2016.08.035
Publikováno v:
LWT - Food Science and Technology. 68:329-333
Ingredient substitution can produce modest changes in wheat dough that are not detectable by standard methods, but significantly impact final product quality. This study used dynamic oscillatory frequency sweep tests to evaluate effects of substituti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e927dc866e0345683bf83252e3862176
https://doi.org/10.1016/j.lwt.2015.12.033
https://doi.org/10.1016/j.lwt.2015.12.033
Publikováno v:
Food Chemistry, Function and Analysis ISBN: 9781782627081
Control of the absorbed dose, i.e., the energy imparted to a given material, is crucial to ensure uniformity of the treatment. This is of particular importance when considering irradiation as an intervention step to ensure food safety. Measurement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c150b65b6eb4a77c80db036494e28cc3
https://doi.org/10.1039/9781788010252-00076
https://doi.org/10.1039/9781788010252-00076
Publikováno v:
Food Control. 39:146-153
Electron beam irradiation can help prevent outbreaks due to consumption of raw nuts. However, their high-fat content makes irradiation difficult and methods to reduce the dose required for decontamination (D10-value) are needed; in addition, accurate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51909d30c480b826f9ebbf86a30558a5
https://doi.org/10.1016/j.foodcont.2013.10.041
https://doi.org/10.1016/j.foodcont.2013.10.041
Akademický článek
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Akademický článek
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Publikováno v:
Food Control. 31:410-418
The objective of this study was to develop a quantitative risk assessment model to evaluate the microbial hazards during processing of baby spinach leaves using scenario analysis and predictive microbiology. The effectiveness of intervention strategi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6f3df52b544bd299c921475d03f24d1
https://doi.org/10.1016/j.foodcont.2012.10.022
https://doi.org/10.1016/j.foodcont.2012.10.022
Publikováno v:
LWT - Food Science and Technology. 51:37-43
The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed. Pineapples were washed, cleane
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b56b9efe66f2e293be8a42578916bf9
https://doi.org/10.1016/j.lwt.2012.10.010
https://doi.org/10.1016/j.lwt.2012.10.010
Publikováno v:
LWT - Food Science and Technology. 51:9-15
This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing the shelf life of fresh-cut watermelon without affecting its quality attributes. A set of solutions containing sodium alginat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64bea5ddc23c4a032694671b8ffbe2a2
https://doi.org/10.1016/j.lwt.2012.11.013
https://doi.org/10.1016/j.lwt.2012.11.013