A5014710827- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- Magnetic and Electromagnetic Effects
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Food Industry and Aquatic Biology
- Spectroscopy and Chemometric Analyses
- nanoparticles nucleation surface interactions
- Listeria monocytogenes in Food Safety
- Postharvest Quality and Shelf Life Management
- Parasite Biology and Host Interactions
- Plant Pathogens and Fungal Diseases
- Plant Pathogenic Bacteria Studies
- Fermentation and Sensory Analysis
- Gender, Health, and Social Inequality
- Phase Change Materials Research
- Melamine detection and toxicity
- Stress and Burnout Research
- Electromagnetic Fields and Biological Effects
- Human Rights and Immigration
- Biochemical Analysis and Sensing Techniques
- Leech Biology and Applications
- Romani and Gypsy Studies
Consejo Superior de Investigaciones Científicas
2004-2024
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2015-2024
Consejo Nacional de Investigaciones Científicas y Técnicas
2023
Instituto de Fisiología Vegetal
2004-2023
Biblioteca Nacional de España
2020
Universidad Nacional del Centro de la Provincia de Buenos Aires
2017
Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública
2015
Instituto de Salud Carlos III
2015
Centro de Investigación Biomédica en Red
2015
University of Alicante
2015
Abstract Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic able generate tiny ice crystals throughout frozen product, prevent cell destruction, and preserve quality of fresh intact after thawing. If all these advantages were true, would represent significant advance in technology, not only for preservation, but also cryopreservation biological specimens such cells, tissues, organs. fields (MFs) are...
ABSTRACT: A histological technique was used to evaluate modifications on the microstructure of peach and mango due classical methods freezing those produced by high‐pressure‐shift (HPSF). With method, samples are cooled under pressure (200 MPa) ‐20°C without ice formation, then is released atmospheric (0.1 MPa). The high level supercooling (approximately 20°C) leads uniform rapid nucleation throughout volume specimen. This method maintained original tissue structure a great extent. Since...
ABSTRACT: Pork and beef muscles were subjected to 200 MPa −20 °C with or without water freezing. Both tissues responded the treatment similar behavior. Protein denaturation was greater when freezing occurred. Pressure‐induced cold complete for actin very considerable myosin other muscle proteins. Connective proteins remained practically unaltered by pressurization and/or Structural changes in at sarcomere levels caused more severe Color, drip loss, textural properties on pressurized samples...
A mathematical model to calculate the amount of ice formed instantaneously after a rapid expansion in high-pressure shift processes (HPSF) was developed. It considers that when water is expanded it does not extend over its melting curve but reaches metastable state (supercooled water), which also occurs practice. Theoretical results appear agree with experimental data.
Damage to the microstructure of eggplants frozen by conventional air-freezing methods and a high-pressure-assisted freezing method is compared in this paper. When techniques are employed, damage enhanced as rate diminishes sample volume increases. However, when applied, bulk nucleation occurs simultaneously whole sample, observed less dependent on sample.