Centro
- Escola Tècnica Superior d’Enginyeria Agroalimentària i Forestal i de Veterinària (ETSEAFIV)
Capítulos de Libro (22) Publicaciones en las que ha participado algún/a investigador/a
2014
-
Aceite de oliva
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 275-324
-
Aceites vegetales
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 325-370
-
Assessing juice quality: Analysis of organoleptic properties of fruit juices
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 137-150
-
Beneficios agroambientales de la reducción del laboreo en los secanos semiáridos del valle del Ebro
Geoecología, cambio ambiental y paisaje: homenaje al profesor José María García Ruiz (Instituto Pirenaico de Ecología), pp. 373-382
-
Chocolate
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 313-324
-
Cuestiones de nomenclatura
La cal: investigación, patrimonio y restauración (Editorial Universidad de Sevilla), pp. 105-118
-
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
-
Emerging nonthermal technologies in fruit juice processing
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 217-235
-
Enzymatic Inactivation by Pulsed Electric Fields
Emerging Technologies for Food Processing (Elsevier), pp. 155-168
-
Food Safety Aspects of Pulsed Electric Fields
Emerging Technologies for Food Processing (Elsevier), pp. 169-178
-
La hermandad entre erosión del suelo y agricultura no será para siempre
Mateu Belles (GRAM)
-
Malta y cerveza
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 209-268
-
Membrane system-based models for specifying dynamical population systems
Applications of membrane computing in systems and synthetic biology (Springer Alemania), pp. 97-132
-
Non-thermal Processing Technologies
Food Safety Management: A Practical Guide for the Food Industry (Elsevier Inc.), pp. 443-465
-
Productos vegetales frescos
Tecnología de los alimentos de origen vegetal (Síntesis), pp. 15-116
-
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
-
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
-
Safety in fruit juice processing chemical and microbiological hazards
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 329-348
-
Spoiling microorganisms in fruit juices
Juice Processing: Quality, Safety and Value-Added Opportunities (CRC Press), pp. 311-328
-
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