Publicaciones en las que colabora con Gustavo V. Barbosa-Cánovas (42)

2014

  1. Introduction to food process engineering

    CRC Press, pp. 1-688

2013

  1. Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties

    Food and Bioprocess Technology, Vol. 6, Núm. 9, pp. 2342-2352

2012

  1. Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties

    International Journal of Food Science and Technology, Vol. 47, Núm. 10, pp. 2158-2164

2011

  1. Nonthermal Processes as Hurdles with Selected Examples

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 406-427

  2. Use of Oscillating Magnetic Fields in Food Preservation

    Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 222-235

2005

  1. High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

    Journal of Food Engineering, Vol. 69, Núm. 3, pp. 317-323

  2. Operaciones unitarias en la ingeniería de alimentos

    Mundi Prensa Libros

2004

  1. Does high-intensity pulsed electric fields induce changes in enzymatic activity, protein conformation, and vitamin and flavor stability?

    Novel Food Processing Technologies (CRC Press), pp. 87-104

  2. Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure

    Journal of Food Engineering, Vol. 63, Núm. 4, pp. 467-472

  3. Novel food processing technologies

    CRC Press, pp. 1-692

2003

  1. Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields

    European Food Research and Technology, Vol. 217, Núm. 1, pp. 43-48

  2. Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields

    Food Reviews International, Vol. 19, Núm. 3, pp. 253-273

  3. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments

    Journal of Dairy Science, Vol. 86, Núm. 3, pp. 697-703

  4. Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments

    Journal of Food Science, Vol. 68, Núm. 3, pp. 952-957

2002

  1. Efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción y microestructura del Phaseolus vulgaris

    Archivos Latinoamericanos de Nutricion, Vol. 52, Núm. 3, pp. 301-306

  2. Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens

    Journal of Dairy Science, Vol. 85, Núm. 1, pp. 19-27

  3. Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields

    Journal of Food Science, Vol. 67, Núm. 4, pp. 1467-1472

  4. Milk processing by high intensity pulsed electric fields

    Trends in Food Science and Technology, Vol. 13, Núm. 6-7, pp. 195-204

  5. Procesado de leche mediante aplicación de pulsos eléctricos de alta intensidad de campo (Revisión)

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 334, pp. 95-104

  6. Unit operations in food engineering

    CRC Press, pp. 1-874