Search Results - "Cánovas, G."

Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage by Carullo, D., Barbosa-Cánovas, G.V., Ferrari, G.

“…This work assessed the effect of storage time on the structure and functionality of HHP-treated whey protein isolate (WPI). Different pressures (100–600 MPa)…”
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Effect of different treatments on the ability of α-lactalbumin to form nanoparticles by Arroyo-Maya, I J, Rodiles-López, J O, Cornejo-Mazón, M, Gutiérrez-López, G F, Hernández-Arana, A, Toledo-Núñez, C, Barbosa-Cánovas, G V, Flores-Flores, J O, Hernández-Sánchez, H

“…Nanoparticles of bovine α-lactalbumin (α-LA) prepared by desolvation and glutaraldehyde crosslinking are promising carriers for bioactive compounds in foods…”
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Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree by Palou, E, Lopez-Mao, A, Barbosa-Canovas, G.V, Welti-Chanes, J, Swanson, B.G

“…The effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree…”
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Effects of high hydrostatic pressure on the structure of bovine alpha-lactalbumin by Rodiles-López, J O, Arroyo-Maya, I J, Jaramillo-Flores, M E, Gutiérrez-López, G F, Hernández-Arana, A, Barbosa-Cánovas, G V, Niranjan, K, Hernández-Sánchez, H

“…The effects of high hydrostatic pressure (HHP) processing (at 200 to 600 MPa, 25 to 55 degrees C, and from 5 to 15 min) on some structural properties of…”
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Irrigation management of greenhouse zucchini with different soil matric potential level. Agronomic and environmental effects by Contreras, J.I., Alonso, F., Cánovas, G., Baeza, R.

“…•Automating irrigation activation with tensiometer is feasible for greenhouse zucchini.•The threshold of soil matric potential modifies yield of fruit and…”
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Food Processing by High Hydrostatic Pressure by San Martín, M. F., Barbosa-Cánovas, G. V., Swanson, B. G.

“…The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this…”
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Edible Coatings for Fresh-Cut Fruits by Olivas, G. I., Barbosa-Cánovas, G. V.

“…The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have…”
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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment by Bermúdez-Aguirre, D, Mawson, R, Barbosa-Cánovas, G.V

“…The structure of fat globules in whole milk was studied after heat and thermosonication treatments to observe what happens during these processes at the…”
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Alginate coatings for preservation of minimally processed ‘Gala’ apples by Olivas, G.I., Mattinson, D.S., Barbosa-Cánovas, G.V.

“…Edible coatings made from alginate were investigated for their capacity to preserve the quality of minimally processed ‘Gala’ apples. Apple wedges were…”
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Driving south: a multi-gene phylogeny of the brown algal family Fucaceae reveals relationships and recent drivers of a marine radiation by Cánovas, Fernando G, Mota, Catarina F, Serrão, Ester A, Pearson, Gareth A

“…Understanding the processes driving speciation in marine ecosystems remained a challenge until recently, due to the unclear nature of dispersal boundaries…”
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Review: Advantages and limitations on processing foods by UV light by GUERRERO-BELTRAN, J. A, BARBOSA-CANOVAS, G. V

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Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice by Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G.V., Rodrigo, M.

“…The effect of different Pulsed Electric Fields (PEF) intensities (25 kV/cm and 280 μs, P1; and 25 kV/cm and 330 μs, P2) and conventional HTST treatment (98 °C,…”
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The lab In A box: A take‐out practical experience for an online invertebrate biology course by Novo, Marta, Sánchez, Nuria, Gutiérrez López, Mónica, Cánovas, Rosario G., Pardos, Fernando, Trigo, Dolores, Díaz Cosín, Darío

“…Hands‐on experience is critical to teaching invertebrate zoology, as students are unfamiliar with many animals and theoretical concepts are sometimes difficult…”
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Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments by Bermúdez-Aguirre, D., Guerrero-Beltrán, J. Ángel, Barbosa-Cánovas, G.V., Welti-Chanes, J.

“…High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin…”
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Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing by Harte, F, Luedecke, L, Swanson, B, Barbosa-Cánovas, G V

“…The combined use of high hydrostatic pressure (300 to 676 MPa, 5 min) and thermal treatment (85 degrees C, 30 min) in milk for the manufacture of low-fat…”
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Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields by Rodrigo, D, Barbosa-Cánovas, G V, Martínez, A, Rodrigo, M

“…The effects of pulsed electric fields (PEFs) on pectin methyl esterase (PME), molds and yeast, and total flora in fresh (nonpasteurized) mixed orange and…”
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Enzyme Immobilization by Amperometric Biosensors with TiO2 Nanoparticles Used to Detect Phenol Compounds by Romero-Arcos, M., Garnica-Romo, M. G., Martinez-Flores, H. E., Vázquez-Marrufo, G., Ramírez-Bon, R., González-Hernández, J., Barbosa-Cánovas, G. V.

“…Nanoparticles of titanium dioxide (TiO 2 ) have unique properties in creating an appropriate microenvironment for immobilizing biomolecules without loss of…”
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High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt by Penna, A.L.B., Subbarao-Gurram, Barbosa-Cánovas, G.V.

“…The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three…”
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Yield stress for initial firmness determination on yogurt by Harte, F., Clark, S., Barbosa-Cánovas, G.V.

“…Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield…”
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Combining balneotherapy and health promotion to promote active and healthy ageing: the Balaruc-MACVIA-LR® approach by Blain, H., Bernard, P. L., Canovas, G., Raffort, N., Desfour, H., Soriteau, L., Noguès, M., Camuzat, T., Mercier, J., Dupeyron, A., Quéré, I., Laffont, I., Hérisson, C., Solimene, H., Bousquet, J.

“…Scaling up and replication of successful innovative integrated care models for chronic diseases is one of the targets of the European Innovation Partnership on…”
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