Search Results - "Barat, José"

Enhanced antimicrobial activity of essential oil components immobilized on silica particles by Ruiz-Rico, María, Pérez-Esteve, Édgar, Bernardos, Andrea, Sancenón, Félix, Martínez-Máñez, Ramón, Marcos, María D., Barat, José M.

“…•Essential oil components are covalently attached onto the surface of silica supports.•Immobilization enhanced the antimicrobial activity of essential oil…”
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Comparison of wild and cultured sea bass ( Dicentrarchus labrax) quality by Fuentes, Ana, Fernández-Segovia, Isabel, Serra, Juan A., Barat, José M.

“…Chemical composition, nutritional value and other physico-chemical parameters of sea bass from two different geographical areas (Greece and Spain) and from…”
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In vitro susceptibility of human gut microbes to potential food preservatives based on immobilized phenolic compounds by Ruiz-Rico, María, Renwick, Simone, Allen-Vercoe, Emma, Barat, José M.

“…•Phenolic compounds were immobilized on siliceous and cellulosic supports.•Impact of free and immobilized phenolic on microbial growth was studied in…”
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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams by Ribes, Susana, Fuentes, Ana, Talens, Pau, Barat, José M.

“…•The antifungal potential of essential oils and their emulsions has been evaluated.•Clove and cinnamon leaf essential oils have shown the highest antifungal…”
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In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori by Ruiz-Rico, María, Moreno, Yolanda, Barat, José M.

“…Available disinfection methods and therapies against Helicobacter pylori have multiple disadvantages, such as increased prevalence of antibiotic-resistant…”
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Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations by Ribes, Susana, Ruiz-Rico, María, Pérez-Esteve, Édgar, Fuentes, Ana, Barat, José M.

“…In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin immobilised on MCM-41 microparticles against Escherichia…”
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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health by Grau, Raúl, Hernández, Sergio, Verdú, Samuel, Barat, José M., Talens, Pau

“…This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging…”
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Salt in food processing; usage and reduction: a review by Albarracín, William, Sánchez, Iván C., Grau, Raúl, Barat, José M.

“…Summary Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial…”
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Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue by Verdú, Samuel, Barat, José M., Grau, Raúl

“…In this work, the capacity of the laser scattering imaging, combined with predesigned convolutional neural networks was studied to model the textural…”
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Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk by Verdú, Samuel, Barat, José M., Grau, Raúl

“…•Yogurt fermentation was monitored by image analysis of diffraction patterns of laser.•Cow’s, goat’s and sheep’s milks were the milk types tested.•Structure of…”
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Evaluation of the in vitro and in situ antimicrobial properties of chitosan-functionalised silica materials by Ruiz-Rico, María, Sancenón, Félix, Barat, José M.

“…Using chitosan as a natural food preservative is limited given its scarce solubility at neutral and alkaline pH values. Alternatively, its covalent…”
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Enzyme-Responsive Intracellular Controlled Release Using Nanometric Silica Mesoporous Supports Capped with “Saccharides” by Bernardos, Andrea, Mondragón, Laura, Aznar, Elena, Marcos, M. Dolores, Martínez-Máñez, Ramón, Sancenón, Félix, Soto, Juan, Barat, José Manuel, Pérez-Payá, Enrique, Guillem, Carmen, Amorós, Pedro

“…The synthesis of new capped silica mesoporous nanoparticles for on-command delivery applications is described. The gate-like functional hybrid systems…”
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Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota by Ruiz-Rico, María, Renwick, Simone, Vancuren, Sarah J., Robinson, Avery V., Gianetto-Hill, Connor, Allen-Vercoe, Emma, Barat, José M.

“…•The impact of phenolics on a defined ecosystem of gut microbiota was studied.•Microbiota’s composition and function was altered by free and immobilized…”
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Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix by Verdú, Samuel, Barat, José M., Alava, Cecibel, Grau, Raúl

“…•Industrial tiger-nut milk by-product has high insoluble fibre content.•Two different flours from by-product tissues components were tested.•Wheat-based matrix…”
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Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates by Fuentes, Cristina, Verdú, Samuel, Grau, Raúl, Barat, José Manuel, Fuentes, Ana

“…To examine the impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates, mackerel (Scomber…”
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Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans by Verdú, Samuel, Fuentes, Cristina, Barat, José M., Grau, Raúl

“…Multispectral imaging represents a powerful technique to maximise data collection and analysis for biological materials. It improves the exploitation and…”
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Scientific Guidance for the submission of dossiers on Food Enzymes by Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Aguilera, Jaime, Andryszkiewicz, Magdalena, Gomes, Ana, Kovalkovicova, Natalia, Liu, Yi, Rainieri, Sandra, Chesson, Andrew

“…Following a request from the European Commission, EFSA developed an updated scientific guidance to assist applicants in the preparation of applications for…”
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Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials by Ribes, Susana, Ruiz‐Rico, María, Barat, José M.

“…Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering…”
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Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment by Rizo, Arantxa, Fuentes, Ana, Fernández-Segovia, Isabel, Barat, José M.

“…This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physico-chemical traits and sensory quality to commercial smoked trout…”
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Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships by Verdú, Samuel, Alava, Cecibel, Barat, José M., Carrascosa, Conrado, Grau, Raúl

“…Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product…”
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