DANIEL
RICO BARGUES
PROFESORES TITULARES DE UNIVERSIDAD
José Manuel
Barat Baviera
Publicaciones en las que colabora con José Manuel Barat Baviera (9)
2016
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Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122
2009
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Orange juices enriched with chitosan: Optimisation for extending the shelf-life
Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 4, pp. 590-600
2008
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Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce
Postharvest Biology and Technology, Vol. 48, Núm. 3, pp. 431-442
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Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce
Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 1, pp. 37-48
2007
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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
Trends in Food Science and Technology, Vol. 18, Núm. 4, pp. 210-218
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Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce
Postharvest Biology and Technology, Vol. 45, Núm. 1, pp. 97-107
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Extending and measuring the quality of fresh-cut fruit and vegetables: a review
Trends in Food Science and Technology, Vol. 18, Núm. 7, pp. 373-386
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Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots
Journal of Food Engineering, Vol. 79, Núm. 4, pp. 1196-1206
2006
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Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
Journal of Food Engineering, Vol. 77, Núm. 4, pp. 1069-1077