Argitalpenak (209) ROBERT CARLES SOLIVA FORTUNY argitalpenak

2024

  1. Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis

    Food Chemistry, Vol. 435

  2. Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

    Foods, Vol. 13, Núm. 3

  3. The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages – a revisit

    Acta Horticulturae, pp. 1-10

  4. Ultrasonication and enzymatic treatment of apple and orange bagasses: Molecular characterization of released oligosaccharides and modification of techno-functional and health-related properties

    LWT, Vol. 194

2023

  1. Green Technologies for Sustainable Food Production: Pulsed Electric Fields

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-198-V4-217

  2. Non-Thermal Processing Technologies

    Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437

  3. Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing

    Current Opinion in Food Science, Vol. 52

  4. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

    Foods, Vol. 12, Núm. 20

2022

  1. Effect of Pulsed Electric Fields on Food Quality

    Food Engineering Series (Springer), pp. 271-296

  2. Effect of Pulsed Electric Fields on Food Quality

    Pulsed electric fields technology for the food industry: fundamental and applications (Springer Alemania), pp. 271-296

  3. Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots

    Foods, Vol. 11, Núm. 9

  4. Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts

    Food Bioscience, Vol. 46

  5. Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts

    Foods, Vol. 11, Núm. 17

  6. Process Innovations in Designing Foods with Enhanced Functional Properties

    Food Engineering Series (Springer), pp. 137-156

  7. Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time

    Journal of Food Science

  8. Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

    Foods, Vol. 11, Núm. 9

2021

  1. Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products

    Foods, Vol. 10, Núm. 6

  2. Changes of carotenoid content in carrots after application of pulsed electric field treatments

    LWT, Vol. 147

  3. Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure

    Food and Function, Vol. 12, Núm. 6, pp. 2772-2783

  4. Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability

    Trends in Food Science and Technology, Vol. 112, pp. 622-630