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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
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"Real Meat, Real Care"-71st International Congress of Meat Science and Technology (ICoMST), August 2025, Girona, Catalonia, Spain
Font-i-Furnols, Maria; Gou, Pere
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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
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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
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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
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Energy efficiency of different technologies incorporating solar thermal energy for pasteurizing a viscous vegetable homogenate
Abea, A; Gou, P; Guàrdia, MD; Felipe, X; Bañón, S; Muñoz, I
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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
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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
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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
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Powdered oat drink production by pulse spray drying
Dantas, Adriana; Gou, Pere; Piella-Rifa, Marc; Felipe, Xavier
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Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
Giró-Candanedo, M; Cruz, J; Comaposada, J; Barnés-Calle, C; Gou, P; Fulladosa, E
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High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights
Barnés-Calle, C; Matas, G; Claret, A; Guerrero, L; Fulladosa, E; Gou, PR
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Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
Torres-Baix, E; Gou, P; Bover-Cid, S; Fulladosa, E
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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
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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
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Near infrared sensors for the precise characterization of salt content in canned tuna fish
Fulladosa, E; Barnés-Calle, C; Cruz, J; Martínez, B; Giró-Candanedo, M; Comaposada, J; Font-i-Furnols, M; Gou, P
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Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
Giró-Candanedo, M; Muñoz, I; Gou, PR; Fulladosa, E
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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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Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
Torres-Baix, E; Munoz, I; Gou, P; Fulladosa, E; Bover-Cid, S
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Separation of alpha-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
Romo, M; Castellari, M; Bou, R; Gou, PR; Felipe, X
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Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Abea, A; Kravets, M; Gou, P; Guàrdia, MD; Felipe, X; Banón, S; Muñoz, I
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Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature
Austrich-Comas, A; Serra-Castelló, C; Viella, M; Gou, P; Jofré, A; Bover-Cid, S
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Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
Austrich-Comas, A; Jofré, A; Gou, P; Bover-Cid, S
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Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
Austrich-Comas, A; Serra-Castelló, C; Jofré, A; Gou, P; Bover-Cid, S
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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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Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
Coll-Brasas, E; Gou, P; Arnau, J; Olmos, A; Fulladosa, E
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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process
Fulladosa, E; Guerrero, L; Illana, A; Olmos, A; Coll-Brasas, E; Gou, P; Munoz, I; Arnau, J
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Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham
ElMasry, GM; Fulladosa, E; Comaposada, J; Al-Rejaie, SS; Gou, P
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Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
ElMasry, G; Gou, P; Al-Rejaie, S
