Search Results - "PAGAN, Jordi"

Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties by Falguera, Víctor, Pagán, Jordi, Ibarz, Albert

“…The influence of ultraviolet irradiation (UV) on some quality attributes (colour, pH, soluble solids content, formol index, total phenolics, sugars and vitamin…”
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Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties by Pagán, Jordi, Benítez, Ricardo, Ibarz, Albert

“…Pig bone residue is considered a potential source of hydrolysates from its protein with added value uses in the food industry. This work deals with the enzyme…”
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Ultraviolet processing of liquid food: A review Part 2: Effects on microorganisms and on food components and properties by FALGUERA, Victor, PAGAN, Jordi, GARZA, Salvador, GARVIN, Alfonso, IBARZ, Albert

“…The effectiveness of ultraviolet irradiation in inactivating microorganisms has been known for decades. Nevertheless, in the processing of foodstuff other…”
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Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones by Pagán, Jordi, Ibarz, Albert, Falguera, Víctor, Benítez, Ricardo

“…•Hydrolysis of the protein of pig bone residue from ham production was performed.•Hydrolysis was carried out by means of the commercial preparation…”
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Effect of UV–Vis Photochemical Processing on Pear Juices from Six Different Varieties by Falguera, Víctor, Garvín, Alfonso, Garza, Salvador, Pagán, Jordi, Ibarz, Albert

“…The effect of ultraviolet irradiation on the activity of polyphenol oxidase and peroxidase in pear juices from six different varieties (Abate Fétel, Passa…”
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Effect of UV–Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties by Falguera, Víctor, Garza, Salvador, Pagán, Jordi, Garvín, Alfonso, Ibarz, Albert

“…The influence of ultraviolet–visible irradiation on some quality attributes (pH, soluble solids content, color parameters, absorption spectrum, vitamin C,…”
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Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins by Falguera, Víctor, Pagán, Jordi, Garza, Salvador, Garvín, Alfonso, Ibarz, Albert

“…Most of the studies about UV irradiation of fruit and vegetable derivatives have been carried out in order to assess its effect on microbial inactivation…”
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Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects by Falguera, Víctor, Pagán, Jordi, Garza, Salvador, Garvín, Alfonso, Ibarz, Albert

“…Ultraviolet irradiation constitutes an alternative to thermal treatment that is being studied and developed to obtain a better final product sensory quality,…”
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A kinetic model describing melanin formation by means of mushroom tyrosinase by Falguera, Víctor, Pagán, Jordi, Ibarz, Albert

“…Melanins are an heterogeneous group of polymers formed by enzymatic reactions in vegetable tissues containing phenolic or polyphenolic molecules. Recent…”
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Kinetic analysis of melanogenesis by means of Agaricus bisporus tyrosinase by Falguera, Víctor, Gatius, Ferran, Pagán, Jordi, Ibarz, Albert

“…Melanins are a heterogeneous group of polymers formed by enzymatic reactions in vegetable tissues that contain phenolic or polyphenolic molecules. Recent…”
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Kinetics of color development in glucose/Amino Acid model systems at different temperatures by Echavarría, Ana, Pagán, Jordi, Ibarz, Albert

“…This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The…”
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Inactivation of carboxypeptidase A and trypsin by UV–visible light by Ibarz, Albert, Garvín, Alfonso, Garza, Salvador, Pagán, Jordi

“…In the present work, the effect of UV–visible irradiation on the activity of carboxypeptidase A, and trypsin enzymes is shown. The irradiation of the…”
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Toxic effect of melanoidins from glucose–asparagine on trypsin activity by Ibarz, Albert, Garvín, Alfonso, Garza, Salvador, Pagán, Jordi

“…In this work the effect of the presence of the melanoidins from glucose–asparagine on the enzymatic activity of trypsin is studied. It was observed that an…”
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Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits by Pagán, Axel, Conde, Josep, Ibarz, Albert, Pagán, Jordi

“…BACKGROUND: Until now, the optimisation of enzymatic peeling of grapefruit in the reactor has been obtained as the result of the semi-qualitative effects of…”
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Monitoring the behavior of melanoidin from a glucose/l-asparagine solution by Pagán, Jordi, Ibarz, Albert, Elvira, Luis, Trillo, Juan, de Frutos, Santiago, Echavarría, Ana-Paola

“…Melanoidins are final products from the Maillard reaction. This study was designed to evaluate the behavior of melanoidin formed from a glucose/l-asparagine…”
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Enzymatic peeling and discoloration of Red Bartlett pears by Ibarz, Albert, Pagán, Jordi, Garvín, Alfonso, Ibarz, Raquel, Gatius, Ferran, Falguera, Víctor

“…Summary In purees manufacturing from some fruits, problems related to undesirable colours that come from fruit skin may arise. In this article, the feasibility…”
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Nonenzymatic browning of selected fruit juices affected by D -galacturonic acid by Ibarz, Albert, Garza, Salvador, Pagán, Jordi

“…This work studies the effect of d-galacturonic acid (AGA) on the non-enzymatic browning of three types of clarified concentrated fruit juices (apple, pear and…”
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Inhibitory effect of melanins from Agaricus bisporus polyphenol oxidase and two different substrates on carboxypeptidases A and B activity by Falguera, Víctor, Miarnau, Oriol, Pagán, Jordi, Ibarz, Albert

“…In recent years, some beneficial effects on health of melanins that are formed as a result of polyphenol oxidase action have been discovered. However, it is…”
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Effluent content from albedo degradation and kinetics at different temperatures in the enzymatic peeling of grapefruits by Pagán, Axel, Conde, Josep, Ibarz, Alberto, Pagán, Jordi

“…This work studies the variation in the effluent content from the reactor in enzymatic peeling of grapefruits, to determine the loss of soluble solids, reducing…”
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Optimising by the response surface methodology the enzymatic elimination of clogging of a microfiltration membrane by pectin cake by Echavarría, Ana-Paola, Ibarz, Albert, Conde, Josep, Torras, Carles, Pagán, Jordi

“…Summary The aim of this paper, in which clogging occurs on the filter at a constant vacuum pressure and constant pectin weight, is to find the optimal values…”
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