Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Capítulos de Libro (17) Publicaciones en las que ha participado algún/a investigador/a
2014
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Aceite de oliva
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 275-324
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Aceites vegetales
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 325-370
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Assessing juice quality: Analysis of organoleptic properties of fruit juices
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 137-150
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Chocolate
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 313-324
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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
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Emerging nonthermal technologies in fruit juice processing
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 217-235
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Enzymatic Inactivation by Pulsed Electric Fields
Emerging Technologies for Food Processing (Elsevier), pp. 155-168
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Food Safety Aspects of Pulsed Electric Fields
Emerging Technologies for Food Processing (Elsevier), pp. 169-178
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Malta y cerveza
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 209-268
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Non-thermal Processing Technologies
Food Safety Management: A Practical Guide for the Food Industry (Elsevier Inc.), pp. 443-465
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Productos vegetales frescos
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 15-116
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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
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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
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Safety in fruit juice processing chemical and microbiological hazards
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 329-348
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Spoiling microorganisms in fruit juices
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 311-328
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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
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Ultraviolet in Food Preservation and Processing
Conventional and Advanced Food Processing Technologies (Wiley Blackwell), pp. 411-436