Browsing by UPNA Author "Maté Caballero, Juan Ignacio"
Now showing items 1-12 of 12
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Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development
Etxabide, Alaitz
; Kilmartin, Paul A.; Maté Caballero, Juan ; Gómez-Estaca, Joaquín (Elsevier, 2022)
Artículo / Artikulua 
To find renewable and sustainable alternatives to reduce the severe environmental impact of single-use synthetic plastic packaging, glucose-crosslinked gelatin films containing different amounts of chitin nanowhiskers ... -
Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development
Etxabide, Alaitz ; Kilmartin, Paul A.; Maté Caballero, Juan (ElsevierEuropean Federation of Food Science and Technology, 2021)
Artículo / Artikulua
8.8 MT of food wastes are annually generated in the EU, in part due to the lack of real-time food freshness information provided by current food data labels. To address this issue, intelligent packaging strategies are being ... -
Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions
Otero Tuárez, Víctor Oswaldo; Carrión Granda, Ximena; Fernández Pan, Idoya ; Fernández García, Teresa ; Maté Caballero, Juan Ignacio (Wiley, 2019)
Artículo / Artikulua
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) ... -
Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
García Amezqueta, Arantza; Iturmendi Vizcay, Nerea; Maté Caballero, Juan Ignacio ; Fernández García, Teresa (Elsevier Science, 2022)
Artículo / Artikulua
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ... -
Desarrollo y caracterización de recubrimientos comestibles antimicrobianos para la conservación de productos derivados de la pesca
(2019) Tesis doctoral / Doktoretza tesia
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 ... -
Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin
Etxabide, Alaitz ; Yang, Yi; Maté Caballero, Juan Ignacio ; Caba, Koro de la; Kilmartin, Paul A. (Elsevier, 2022)
Artículo / Artikulua
To achieve sustainability in the wine industry, by-products from winery operations are being diverted from waste streams and turned into beneficial use. Grape seed tannin (SeedT) and skin tannin (SkinT) extracts were used ... -
Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) fillets
Carrión Granda, Ximena; Fernández Pan, Idoya ; Rovira, Jordi; Maté Caballero, Juan Ignacio (Hindawi / Wiley, 2018)
Artículo / Artikulua
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 curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development
Etxabide, Alaitz ; Maté Caballero, Juan Ignacio ; Kilmartin, Paul A. (Elsevier, 2021)
Artículo / Artikulua
About 52 Mt of food waste is generated annually at the household level. Almost a quarter of this waste is related to packaging issues such as inaccurate data labelling systems. This shows the crucial need to replace or ... -
Effect of fortification with eggshell powder on injera quality
Fekadu, Tigist; Cassano, Angela; Angós, Ignacio ; Maté Caballero, Juan (Elsevier, 2022)
Artículo / Artikulua
In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), a waste product, which contains a high amount of Ca. The objective ... -
Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
Otero Tuárez, Víctor Oswaldo; Fernández Pan, Idoya ; Maté Caballero, Juan Ignacio (Wiley, 2019)
Artículo / Artikulua
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 ... -
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
Galarza Iriarte, Uxue; Iturmendi Vizcay, Nerea; García Amezketa, Arantza; Fernández García, Teresa ; Maté Caballero, Juan (Elsevier, 2022)
Artículo / Artikulua
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on ... -
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
García Amezqueta, Arantza; Iturmendi Vizcay, Nerea; Galarza Iriarte, Uxue; Maté Caballero, Juan Ignacio ; Fernández García, Teresa (Elseiver, 2022)
Artículo / Artikulua
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 ...
