A5052945844- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Microbial Inactivation Methods
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Polysaccharides and Plant Cell Walls
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Probiotics and Fermented Foods
- Plant Physiology and Cultivation Studies
- Botanical Research and Applications
- Horticultural and Viticultural Research
- Ultrasound and Cavitation Phenomena
- Food composition and properties
- Phytochemistry and biological activity of medicinal plants
- Proteins in Food Systems
- Textile materials and evaluations
- Advanced Chemical Sensor Technologies
- Cynara cardunculus studies
- Nanocomposite Films for Food Packaging
- Analytical Chemistry and Chromatography
- Potato Plant Research
Universitat de les Illes Balears
2015-2024
Clinica Rotger
2019
Fundació Universitat-Empresa de les Illes Balears
2007-2018
Universidad Politécnica de Madrid
2002-2006
Asociación de Investigación de la Industria Agroalimentaria
2001
Universitat Politècnica de València
1993-2000
Servei de Salut de les Illes Balears
1996
Universitat de València
1993
Stem byproducts from 10 different grape (Vitis vinifera L.) varieties were evaluated in terms of their total phenolic and proanthocyanidin contents, flavan-3-ol profiles, antioxidant capacity measured by ABTS, CUPRAC, FRAP, ORAC assays, with a view to the recovery natural bioactive compounds. Stems Callet, Syrah, Premsal Blanc, Parellada, Manto Negro yielded highest contents showed greatest capacities, whereas Chardonnay Merlot stems presented lowest values. Varieties differed significantly...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTChemical Composition of Bitter and Sweet Apricot KernelsAntoni Femenia, Carmen Rossello, Antonio Mulet, Jaime CanellasCite this: J. Agric. Food Chem. 1995, 43, 2, 356–361Publication Date (Print):February 1, 1995Publication History Published online1 May 2002Published inissue 1 February 1995https://pubs.acs.org/doi/10.1021/jf00050a018https://doi.org/10.1021/jf00050a018research-articleACS PublicationsRequest reuse permissionsArticle...
ABSTRACT Three models of different complexity are proposed to describe the falling rate period carrot drying process with shrinkage. A moving or fixed boundary problem as well a constant local moisture and temperature dependent effective diffusivity considered. The is solved by an explicit finite difference method. Heat transfer coefficient identification were carried out. results heat show good agreement other sources. Using experimental data models. describing mass three expressions for...
The main aim of this work was to test the feasibility power ultrasound intensify low-temperature drying processes. For purpose, convective kinetics carrot, eggplant, and apple cubes (side 10 mm) were carried out at atmospheric pressure, 2 m/s, −14°C, 7% relative humidity with (acoustic 19.5 kW/m3) without application. Under same experimental conditions, studies ethanol removal from a solid matrix also performed. Diffusion models used describe curves identify kinetic parameters in order...
A detailed assessment of the total phenolic and tannin contents, monomeric oligomeric flavan-3-ol composition, proanthocyanidin profile, antioxidant potential grape pomace byproducts (considered as a whole, both skins seeds), derived from four white varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) content, capacity were observed among different studied. For first time in literature, particular composition investigated described for whole fraction their...