Jordi Saldo
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View article: Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques
Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques Open
Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion all…
View article: Metal–Organic Framework‐Based Antimicrobial Touch Surfaces to Prevent Cross‐Contamination
Metal–Organic Framework‐Based Antimicrobial Touch Surfaces to Prevent Cross‐Contamination Open
Infection diseases are a major threat to global public health, with nosocomial infections being of particular concern. In this context, antimicrobial coatings emerge as a promising prophylactic strategy to reduce the transmission of pathog…
View article: Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk
Validation of a Portable Fluorescence Spectroscopy System to Monitor Heat Damage in Industrially Processed Milk Open
Heat treatments play a critical role in ensuring the safety and preservation of milk, but it can affect its nutritional and sensory properties. The present paper proposes the use of a portable system based on fluorescence spectroscopy as a…
View article: Using Front Face Fluorescence for Rapid Estimation of Furosine Concentration in Heat Treated Milk: A Kinetic Study
Using Front Face Fluorescence for Rapid Estimation of Furosine Concentration in Heat Treated Milk: A Kinetic Study Open
View article: Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree Open
View article: Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing Open
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg album…
View article: Recent Advances and Trends in the Dairy Field
Recent Advances and Trends in the Dairy Field Open
Dairy products have been an important part of the human diet for most societies since the Neolithic period [...]
View article: Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Enriched puree potato with soy protein for dysphagia patients by using 3D printing Open
Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagi…
View article: Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy
Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy Open
Altres ajuts: acords transformatius de la UAB
View article: EFFECTS OF BROWSING PRESSURE ON THE TEXTURAL CHARACTERISTICS OF JUNIPERUS COMMUNIS L. BRANCHES
EFFECTS OF BROWSING PRESSURE ON THE TEXTURAL CHARACTERISTICS OF JUNIPERUS COMMUNIS L. BRANCHES Open
In the Montseny Natural Park junipers scattered in the grasslands can be found. In some of these areas of the park, the breeding of small ruminants is allowed, while in others only find wildlife exists. Junipers develop differently if brow…
View article: Potential of sea buckthorn-based ingredients for the food and feed industry – a review
Potential of sea buckthorn-based ingredients for the food and feed industry – a review Open
Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocoph…
View article: Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study
Rapid Quantification of Riboflavin in Milk by Front-Face Fluorescence Spectroscopy: A Preliminary Study Open
The front-face fluorescence spectroscopy technique was used to establish a rapid prediction model of riboflavin concentration in milk without prior sample preparation. The prediction model developed was then compared with two conventional …
View article: Effects of forage to concentrate ratio in dairy ewes in early-lactation: 2. Milk fatty acid profile and cheese-yielding traits
Effects of forage to concentrate ratio in dairy ewes in early-lactation: 2. Milk fatty acid profile and cheese-yielding traits Open
Póster presentado al: 2017 ADSA Annual Meeting #T292. Pittsburgh, Pennsylvania (Estados Unidos), 25-28 de junio de 2017.
View article: Efectos de la relación forraje a concentrado en ovejas lecheras. 2. Perfil lipídico y rendimiento quesero
Efectos de la relación forraje a concentrado en ovejas lecheras. 2. Perfil lipídico y rendimiento quesero Open
3 páginas, 2 tablas.--Trabajo presentado a las XVII Jornadas sobre Producción Animal AIDA (Zaragoza, 30 al 31 de mayo, 2017).
View article: Effect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends
Effect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends Open
Manchego is a high-fat, long ripened hard cheese, which is produced by enzymatic coagulation of sheep milk. Manchego produced in the La Mancha region in Spain and has Protected Designation of Origin (PDO) status. The objective of the study…
View article: Envase de alimentos. ¿Demasiados residuos de embalajes o menos desperdicio de alimentos?
Envase de alimentos. ¿Demasiados residuos de embalajes o menos desperdicio de alimentos? Open
El desperdicio de alimentos es alto en todo el mundo, y en las sociedades industrializadas es la mayoria de este desperdicio se produce entre les consumidores finales. Entre las estrategias para reducirlo destacan la mejora de las condicio…
View article: Envasament d'aliments : Massa residus d'embalatges o menys malbaratament d'aliments?
Envasament d'aliments : Massa residus d'embalatges o menys malbaratament d'aliments? Open
El rebuig d'aliment és elevat en tot el mon, però una característica de les societats industrialitzades és que la majoria d'aquest rebuig es produeix a nivell de consumidor final. De entre les estratègies per a reduir el rebuig hi destaca …