Novel Technologies for Food Processing

///Novel Technologies for Food Processing
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Artiga-Artigas M, de Abreu-Martins HH, Zeeb B, Piccoli RH, Martin-Belloso O, Salvia-Trujillo L. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes. Food and Bioprocess Technology.

Lopez-Gamez G, Elez-Martinez P, Martin-Belloso O, Soliva-Fortuny R. 2020. Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots. Postharvest Biology and Technology 168.

Rabago-Panduro LM, Martin-Belloso O, Welti-Chanes J, Morales-de la Pena M. 2020. Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage. Revista Mexicana de Ingenieria Quimica 19, 1439-1452.

Lopez-Gamez G, Elez-Martinez P, Martin-Belloso O, Soliva-Fortuny R. 2020. Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots. Postharvest Biology and Technology 168.

Sanchez-Vega R, Garde-Cerdan T, Janeth Rodriguez-Roque M, Elez-Martinez P, Martin-Belloso O. 2020. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids. European Food Research and Technology 246, 539-548.

Sanchez-Vega R, Janeth Rodriguez-Roque M, Elez-Martinez P, Martin-Belloso O. 2020. Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice. Journal of Food Processing and Preservation 44.

Gasa-Falcon A, Odriozola-Serrano I, Oms-Oliu G, Martin-Belloso O. 2020. Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 9.

Hadidi M, Ibarz A, Pagan J. 2020. Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology. Food Chemistry 309.

Hadidi M, Khaksar FB, Pagan J, Ibarz A. 2020. Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Research International 130