Listar por autor UPNA "Fernández Pan, Idoya"
Mostrando ítems 1-7 de 7
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Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions
Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) ... -
Desarrollo y caracterización de recubrimientos comestibles antimicrobianos para la conservación de productos derivados de la pesca
Con el fin de mejorar la calidad microbiana y aumentar la vida útil de productos de pescado fresco, se propone el uso de películas y recubrimientos comestibles antimicrobianos como una tecnología emergente para complementar ... -
Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) fillets
The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake ... -
Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
Physical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased ... -
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ... -
Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this ... -
Stabilization and valorization of tomato byproduct: a case study for the bakery industry
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial ...