Departamento
- Tecnologia, Enginyeria i Ciència d’Aliments
Publicaciones (29) Publicaciones en las que ha participado algún/a investigador/a
2000
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A new interactive CD-rom 'Mobi plus' for the identification of food-borne spoilage fungi
Mycologist, Vol. 14, Núm. 1, pp. 11-13
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Biological control of blue mould on apple by a strain of Candida sake under several controlled atmosphere conditions
International Journal of Food Microbiology, Vol. 58, Núm. 1-2, pp. 83-92
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Brote de toxiinfección alimentaria por consumo de espaguetis a la carbonara causado por Salmonella enteritidis
Enfermedades Infecciosas y Microbiologia Clinica, Vol. 18, Núm. 6, pp. 257-261
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Browning of apple slices treated with high hydrostatic pressure
Innovations in Food Processing (CRC Press), pp. 73-87
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Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 3, pp. 311-324
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Control de micotoxinas emergentes. Situacion legislativa actual
Revista Iberoamericana de Micologia, Vol. 17, Núm. 2
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Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue
Journal of Applied Microbiology, Vol. 88, Núm. 4, pp. 606-616
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Effect of protective agents rehydration media and initial cell concentration on viability of Pantoea agglomerans strain CPA-2 subjected to freeze-drying
Journal of Applied Microbiology, Vol. 89, Núm. 5, pp. 793-800
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Evaluation of browning effect on avocado purée preserved by combined methods
Innovative Food Science and Emerging Technologies, Vol. 1, Núm. 4, pp. 261-268
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Evolution of polyphenoloxidase (PPO) activity in apple slices treated with high hydrostatic pressure
Innovations in Food Processing (CRC Press), pp. 89-101
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Experiència de l'ús de l'analitzador de rendiment d'olives Abencor en docència i investigació
TECA: Tecnologia i Ciència dels Aliments, Vol. 4, Núm. 5, pp. 45-49
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High hydrostatic pressure inactivation of selected pectolytic enzymes
Innovations in Food Processing (CRC Press), pp. 43-56
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Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 14, pp. 2037-2043
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Inhibition of tomato (Licopersicon esculentum mill.) pectin methylesterase by pulsed electric fields
Innovative Food Science and Emerging Technologies, Vol. 1, Núm. 1, pp. 57-67
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Intrinsic tryptophan fluorescence of human serum proteins and related conformational changes
Journal of Protein Chemistry, Vol. 19, Núm. 8, pp. 637-642
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Kinetic models of non-enzymatic browning in apple puree
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 8, pp. 1162-1168
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Kinetics of colour development in aqueous fructose systems at high temperatures
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 14, pp. 2105-2113
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Kinetics of colour development in aqueous glucose systems at high temperatures
Journal of Food Engineering, Vol. 44, Núm. 3, pp. 181-189
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Lipase activity of resting cells of Aspergillus flavus after solvent washing; Memory effects from endogenous substrate arising from the original growth medium
Biotechnology Letters, Vol. 22, Núm. 15, pp. 1265-1268
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Modeling water absorption and cooking times of black beans (phaseolus vulgaris) treated with high hydrostatic pressure
Innovations in Food Processing (CRC Press), pp. 31-42