ALBA ESTER
ILLERA GIGANTE
Publicaciones (25) Publicaciones de ALBA ESTER ILLERA GIGANTE
2024
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Degradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction
Food Chemistry, Vol. 442
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Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
Food Hydrocolloids, Vol. 153
2023
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Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage
Food Bioscience, Vol. 53
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Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent
Food Chemistry, Vol. 418
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Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
Food and Bioproducts Processing, Vol. 141, pp. 167-184
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Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation
Separation and Purification Technology, Vol. 309
2022
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Effect of metal salts on high-voltage atmospheric cold plasma-induced polymerization of acrylamide
Journal of Applied Polymer Science, Vol. 139, Núm. 18
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High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs
Innovative Food Science and Emerging Technologies, Vol. 82
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High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing
Innovative Food Science and Emerging Technologies, Vol. 80
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Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing
Foods, Vol. 11, Núm. 13
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Valorization of brewer’s spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis
Food Chemistry
2020
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Enzyme inactivation and changes in the properties of cloudy apple juice after high-pressure carbon dioxide and thermosonication treatments and during refrigerated storage
Journal of Food Processing and Preservation, Vol. 44, Núm. 7
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Estudio de diferentes tecnologías no térmicas para preservar la calidad de alimentos frescos
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 511, pp. 25-27
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Perspectives With Respect to Regulations, Consumer Acceptance and Sustainability
Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 682-688
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Plasma Sources
Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 541-571
2019
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Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei
LWT, Vol. 109, pp. 359-365
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Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
Food Chemistry: X, Vol. 3
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High pressure CO2 solubility in food model solutions and fruit juices
Journal of Supercritical Fluids, Vol. 143, pp. 120-125
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Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)
Journal of Supercritical Fluids, Vol. 145, pp. 111-121
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Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication
Scientific Reports, Vol. 9, Núm. 1