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Dielectric Heating: A Review of Liquid Foods Processing Applications
Abea, A; Gou, P; Guàrdia, MD; Picouet, P; Kravets, M; Bañón, S; Muñoz, I
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Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
Stollewerk, K; Jofré, A; Comaposada, J; Guardia, MD; Arnau, J; Kilcawley, K
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Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
Muñoz, I; de Sousa, DAB; Guardia, MD; Rodriguez, CJ; Nunes, ML; Oliveira, H; Cunha, SC; Casal, S; Marques, A; Cabado, AG
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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Abea, A; Gou, P; Guardia, MD; Banon, S; Munoz, I
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Effect of processing smoked salmon on contaminant contents
Cunha, SC; Siminel, D; Guàrdia, MD; de Alda, ML; López-Garcia, E; Muñoz, I; Ferreira, R; Eljarrat, E; Fernandes, JO
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Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
Marcos, B; Gou, P; Arnau, J; Guàrdia, MD; Comaposada, J
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Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
Muñoz, I; Guàrdia, MD; Arnau, J; Dalgaard, P; Bover, S; Fernandes, JO; Monteiro, C; Cunha, SC; Gonçalves, A; Nunes, ML; Oliveira, H
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Radio frequency cooking of pork hams followed with conventional steam cooking
Muñoz, I; Serra, X; Guàrdia, MD; Fartdinov, D; Arnau, J; Picouet, PA; Gou, P
