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Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy
dos Santos, R; Cruz, J; Muñoz, I; Gou, P; Fulladosa, E
20.500.12327/4720
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Fibre-like structure formation in fava bean protein based extrudates: effects of extrusion inputs and potential of outputs for process control
Barnés-Calle, C; Matas, G; Gou, PR; Fulladosa, E
20.500.12327/4727
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Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham
Fulladosa, E; Torres-Baix, E; Muñoz, I; Olmos, A; Gou, P; Bover-Cid, S
20.500.12327/4725
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Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients☆
Ayllón-Parra, N; Castellari, M; Gou, PR; Ribas-Agustí, A
20.500.12327/4630
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Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms
dos Santos, R; Cruz, J; Muñoz, I; Gou, P; Nordon, A; Fulladosa, E
20.500.12327/4561
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Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus
Ayllón-Parra, N; Castellari, M; Gou, P; Ribas-Agustí, A
20.500.12327/4587
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Powdered oat drink production by pulse spray drying
Dantas, Adriana; Gou, Pere; Piella-Rifa, Marc; Felipe, Xavier
20.500.12327/3570
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Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
Toldra, M; Pares, D; Barnes-Calle, C; Gou, P; Fulladosa, E
20.500.12327/4674
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Modelling of salt uptake for salt content standardization in dry-cured ham
Torres-Baix, E; Illana, A; Gou, P; Olmos, A; Arnau, J; Fulladosa, E
38692013
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Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application
Dantas, A; Piella-Rifà, M; Costa, DP; Felipe, X; Gou, P
20.500.12327/3039
