Zobrazeno 1 - 10 of 95 pro vyhledávání: '"Pedro D Sanz"'
1
Pressure-induced modification of sodium caseinate techno-functional properties
Autor: Bérengère Guignon, Rocío Costo, Pedro D. Sanz
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Sodium caseinate (NaCas) is a quite common ingredient for the manufacture of food products because of its multiple techno-functional properties. These properties might be enhanced or impaired by high-pressure treatment, which could be employed both,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c41c42e14bd3cd0c7a57c6cace88bdd6
http://hdl.handle.net/10261/267166
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2
Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions
Autor: Antonio Rodríguez, Pedro D. Sanz, Laura Otero
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Several studies in the literature suggest that the frequency of weak oscillating magnetic fields (OMFs) significantly affects supercooling and freezing kinetics, although the effects described by different authors are apparently contradictory. To she
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a9ece1aa34f1e226e0e9ed36745b8f
http://hdl.handle.net/10261/219397
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3
Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity
Autor: Miriam Pérez-Mateos, Mercedes Careche, María I. Escribano, Antonio Rodríguez, Pedro D. Sanz, Laura Otero, Isabel Sánchez-Alonso
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
The effects of weak oscillating magnetic fields (OMFs ≤7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infecte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6a1b57e04b9a03032c8cdf367b0e6d
http://hdl.handle.net/10261/219379
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4
Evidence of low-density water to high-density water structural transformation in milk during high-pressure processing
Autor: Mercedes Taravillo, Eduardo Hidalgo Baltasar, Bérengère Guignon, Pedro D. Sanz, Valentín G. Baonza
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
The objective of this research was to check whether the observed low-density water (LDW) to high-density water (HDW) transformation does take place or not in a complex aqueous system like those involved in high pressure processing of food. In-situ me
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1a85256bd71b1adac4231cfe12ec27
https://doi.org/10.1016/j.ifset.2016.10.012
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5
Effects of Magnetic Fields on Freezing: Application to Biological Products
Autor: Miriam Pérez-Mateos, Laura Otero, Pedro D. Sanz, Antonio Rodríguez
Publikováno v: Comprehensive Reviews in Food Science and Food Safety. 15:646-667
Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic freezing is able to generate tiny ice crystals throughout the frozen product, prevent cell destruction, a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4375822b3c9cac8558c0c45a09dc6bac
https://doi.org/10.1111/1541-4337.12202
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6
Innovations in Food Science and Technology at the Spanish National Research Council (CSIC): Special Issue
Autor: Pedro D. Sanz Martínez, Miriam Pérez-Mateos, Laura Otero
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Editorial del Número Especial “Food Innovations at CSIC”.
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. Food Science and Technology is one of these areas and it gathers the ac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f9d3a36ff88ee0a327e9d84a71997c
http://hdl.handle.net/10261/175321
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7
Electromagnetic Freezing in a Widespread Frequency Range of Alternating Magnetic Fields
Autor: J. A. Cobos, Laura Otero, Antonio Rodríguez, Pedro D. Sanz
Publikováno v: Food Engineering Reviews, ISSN 1866-7929, 2019, Vol. 11
Archivo Digital UPM
Universidad Politécnica de Madrid
Digital.CSIC. Repositorio Institucional del CSIC
instname
The effectiveness of electromagnetic (EM) freezing in improving freezing kinetics and/or the quality of frozen foods constitutes a current controversial topic in Food Technology. The dipolar nature of water could explain potential effects of electric
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d380f1b2d24b98bbbba9d52516c79cf3
https://oa.upm.es/66871/
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8
Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids
Autor: Noemi Elisabet Zaritzky, A. Schneider Teixeira, M.A. García, A.D. Molina-García, Lorena Deladino, Pedro D. Sanz
The effect of high hydrostatic pressure (HHP) treatment on maize starch granules was analyzed taking into account different operating conditions (time, temperature, high pressures and starch to water ratio) and the effect of hydrocolloids (λ-carrage
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::948a5980c8cbd15af0637456c59868df
https://linkinghub.elsevier.com/retrieve/pii/S0960308518306795
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9
Effects of high pressure on unsaturated fatty acids
Autor: O. R. Montoro, Mercedes Taravillo, Isabel Povedano, Valentín G. Baonza, Pedro D. Sanz, Bérengère Guignon
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
The objective of this study is to investigate the effects of high pressure processing on the molecular structure of some unsaturated fatty acids. Samples of elaidic acid, linoleic acid, ZE and EE conjugated linoleic acid are treated at 293 or 333 K a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::349040f57534e4568741e079c6499a41
https://doi.org/10.1080/08957959.2014.970187
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10
Determination, analysis and prediction of the volumetric behavior of milk at high pressure
Autor: Pedro D. Sanz, Bérengère Guignon, Iván Rey-Santos
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
High pressure preservation technologies are consolidating in the food industry as an interesting alternative to traditional thermal processes. Process modeling contributes to its progress and requires the input of food properties like density for cal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cabd4854a3466ee69be07fc3b49dbb6
https://doi.org/10.1016/j.foodres.2014.06.046
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