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Creator:: Escobedo-Avellaneda, Zamantha, Velazquez, Gonzalo, Torres, J. Antonio, and Welti-Chanes, Jorge
Abstract:: Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
Resource Type:: Article
Full Text:: vegetables 2 3 Zamantha Escobedo-Avellaneda1, Gonzalo Velazquez2; J. Antonio Torres3 4 and Jorge Welti

Creator:: Aubourg, Santiago P., Torres, J. Antonio, Saraiva, Jorge A., Guerra-Rodriguez, Esther, and Vazquez, Manuel
Abstract:: The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels...
Resource Type:: Article
Full Text:: , J. Antonio Torres2, Jorge A. Saraiva3, Esther Guerra-Rodríguez4, Manuel Vázquez4* 1Department

Creator:: Vázquez, Manuel, Torres, J. Antonio, Gallardo, José M., Saraiva, Jorge A., and Aubourg, Santiago P.
Abstract:: This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation...
Resource Type:: Article
Full Text:: 13 Manuel Vázquez1, J. Antonio Torres2, José M. Gallardo3, Jorge Saraiva4 14 and Santiago P

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: Chotyakul2,3, J. Antonio Torres3, Jorge Welti-Chanes1, and Concepción Pérez Lamela2 1 Escuela de

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