- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de Núria](/img/nophoto.png)
Núria
Grigelmo Miguel
Publicaciones en las que colabora con Núria Grigelmo Miguel (18)
2011
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Nonthermal Processes as Hurdles with Selected Examples
Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 406-427
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Use of Oscillating Magnetic Fields in Food Preservation
Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 222-235
2009
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Methods of Analysis of Antioxidant Capacity of Phytochemicals
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability (Wiley-Blackwell), pp. 271-307
2003
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Evaluation of textural properties and microstructure during storage of minimally processed apples
Journal of Food Science, Vol. 68, Núm. 1, pp. 312-317
2002
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Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 13, pp. 1490-1496
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Desenvolupament de magdalenes riques en fibra dietètica de fruita i valor calòric reduït
TECA: Tecnologia i Ciència dels Aliments, Vol. 5, Núm. 6, pp. 12-15
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Effect of minimal processing on the textural and structural properties of fresh-cut pears
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 14, pp. 1682-1688
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Olive oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol
Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 21, pp. 6102-6108
2001
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Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging
Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 8, pp. 3685-3690
2000
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The quality of peach jams stabilized with peach dietary fiber
European Food Research and Technology, Vol. 211, Núm. 5, pp. 336-341
1999
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Characterisation of low-fat high-dietary fibre frankfurters
Meat Science, Vol. 52, Núm. 3, pp. 247-256
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Characterisation of peach dietary fibre concentrate as a food ingredient
Food Chemistry, Vol. 65, Núm. 2, pp. 175-181
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Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals
LWT, Vol. 32, Núm. 8, pp. 503-508
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Development of high-fruit-dietary-fibre muffins
European Food Research and Technology, Vol. 210, Núm. 2, pp. 123-128
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Flow properties of orange dietary fiber suspensions
Journal of Texture Studies, Vol. 30, Núm. 3, pp. 245-257
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Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams
Journal of Food Engineering, Vol. 41, Núm. 1, pp. 13-21
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Rheology of peach dietary fibre suspensions
Journal of Food Engineering, Vol. 39, Núm. 1, pp. 91-99
1998
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Characterization of dietary fiber from orange juice extraction
Food Research International, Vol. 31, Núm. 5, pp. 355-361