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Directori d'experts

Rosa Altisent

CÀRREC: Gestora adjunta de l'Àrea de Producció Vegetal / Gestora d'innovació
TELÈFON / EXTENSIÓ: 973 032 850 / 1562

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Informació professional:

Línies de treball

 

  • Caracterització material vegetal òptim per al processat en IV Gamma.
  • Qualitat físico-química de fruites i hortalisses fresques i mínimament processades.
  • Envasat de fruites i hortalisses mínimament processades.
  • Noves tecnologies en IV Gamma.

Publicacions recents

 

  • Alegre, I.; Viñas, I.; Usall, J.; Anguera, M.; Altisent, R.; Abadias, M. 2013. Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions. Food Microbiology, 33, 139-148.
  • Abadias, M.; Alegre, I.; Oliveira, M.; Altisent, R.; Viñas, I. 2012. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored at different conditions. Food Control, 27, 37 – 44.
  • Altisent, R.; Graell, J.; Lara, I.; López, M.L.; Echeverría, G. 2012. Eating quality of ‘Fuji’ apples affected by a period of cold air after ULO storage. Journal of Food Quality, 35, 1 – 12.
  • Altisent, R.; Graell, J.; Lara, I.; López, M.L.; Echeverría, G. 2011. Increased straight-chain esters content after ultra low oxygen storage and its relation to the lipoxygenase system in ‘Golden Reinders’ apples. European Food Research and Technology, 232, 51 – 61.
  • Altisent, R.; Graell, J.; Lara, I.; López, M.L.; Echeverría, G. 2011. Comparison of volatile profile and sensory analysis of ‘Golden Reinders®’ apples after the application of a cold air period after ULO storage. Journal of Agricultural and Food Chemistry, 59, 6193 – 6201.
  • Altisent, R.; Graell, J.; Lara, I.; López, M.L.; Echeverría, G. 2010. Aroma volatile compounds influencing sensory acceptability of ‘Golden Reinders’ apples after ULO storage. Acta Horticulturae, 858, 225 – 228.
  • Altisent, R.; Echeverría, G.; Graell, J.; López, M.L.; Lara, I. 2009. Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra low oxygen storage of ‘Fuji’ apples. Journal of Agricultural and Food Chemistry, 57, 4305 – 4312.
  • Altisent, R.; Echeverría, G.; Lara, I.; López, M.L.; Graell, J. 2009. Shef-life of ‘Golden Reinders’ apples after ultra low oxygen storage: Effect on aroma volatile compounds, standard quality parameters, sensory attributes and acceptability. Food Science and Technology International,15, 481 – 493.
  • Altisent, R.; Graell, J.; Lara, I.; López, M.L.; Echeverría, G. 2008. Regeneration of volatile compounds in Fuji apples following ultra low oxygen atmosphere storage and its effect on sensory acceptability. Journal of Agricultural and Food Chemistry, 56, 8490 – 8497.
  • Villatoro, C., Altisent, R., Echeverría, G., Graell, J., López, M.L., Lara, I. 2008. Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ apples. Postharvest Biology and Technology, 47, 286 – 295.

Curriculum ampliat: