Capítulos de Libro (17) Publicaciones en las que ha participado algún/a investigador/a

2014

  1. Aceite de oliva

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 275-324

  2. Aceites vegetales

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 325-370

  3. Assessing juice quality: Analysis of organoleptic properties of fruit juices

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 137-150

  4. Chocolate

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 313-324

  5. Determination of procyanidins and alkaloids in cocoa and biological samples by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry

    Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (CRC Press), pp. 359-387

  6. Emerging nonthermal technologies in fruit juice processing

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 217-235

  7. Enzymatic Inactivation by Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 155-168

  8. Food Safety Aspects of Pulsed Electric Fields

    Emerging Technologies for Food Processing (Elsevier), pp. 169-178

  9. Malta y cerveza

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 209-268

  10. Non-thermal Processing Technologies

    Food Safety Management: A Practical Guide for the Food Industry (Elsevier Inc.), pp. 443-465

  11. Productos vegetales frescos

    Tecnología de los alimentos de origen vegetal (Síntesis), pp. 15-116

  12. Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields

    Improving Food Quality with Novel Food Processing Technologies (CRC Press), pp. 385-411

  13. Recovery and Use of By-Products from Fruit Juice Production

    JUICE PROCESSING: QUALITY, SAFETY AND VALUE-ADDED OPPORTUNITIES (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 41-74

  14. Safety in fruit juice processing chemical and microbiological hazards

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 329-348

  15. Spoiling microorganisms in fruit juices

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 311-328

  16. Squeezing Fruits in the Second Decade of the Twenty-First Century: The current situation of the juice industry

    Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 1-12

  17. Ultraviolet in Food Preservation and Processing

    Conventional and Advanced Food Processing Technologies (Wiley Blackwell), pp. 411-436