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11 p, 1.1 MB |
Heterogeneous Microscopic Dynamics of Intruded Water in a Superhydrophobic Nanoconfinement : Neutron Scattering and Molecular Modeling
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Wolanin, Julie (Université Grenoble Alpes) ;
Michel, Lucas 1923- (Université Grenoble Alpes) ;
Tabacchioni, D. (Université Grenoble Alpes) ;
Zanotti, Jean-Marc (Université Paris-Saclay) ;
Peters, Jens-Uwe (Institut Laue Langevin) ;
Imaz, Inhar (Institut Català de Nanociència i Nanotecnologia) ;
Coasne, Benoit (Université Grenoble Alpes) ;
Plazanet, Marie (Université Grenoble Alpes) ;
Picard, Cyril (Université Grenoble Alpes)
With their strong confining porosity and versatile surface chemistry, zeolitic imidazolate frameworks-including the prototypical ZIF-8-display exceptional properties for various applications. In particular, the forced intrusion of water at high pressure (∼25 MPa) into ZIF-8 nanopores is of interest for energy storage. [...]
2021 - 10.1021/acs.jpcb.1c06791
Journal of physical chemistry B, Vol. 125, Num. 36 (September 2021) , p. 10392-10399
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6 p, 851.2 KB |
Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure
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Capellas Puig, Marta (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Mor-Mur i Francesch, Montserrat (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Sendra Nadal, Esther (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Pla Soler, Reyes (M. Teresa Reyes) (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Guamis López, Buenaventura (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Pasteurized goat's milk inoculated with Escherichia coli 405 CECT was manufactured into cheese containing 10 CFU/g. The fresh cheese was treated by combinations of pressure (400, 450, and 500 MPa), temperature (2, 10, and 25°C) and time (5, 10, and 15 min). [...]
1996 - 10.4315/0362-028X-59.6.582
Journal of Food Protection, Vol. 59 Núm. 6 (1996) , p. 582-587
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19 p, 407.0 KB |
Fabrication of hybrid nanocrystalline Al-Ti alloys by mechanical bonding through high-pressure torsion
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Bazarnik, Piotr (Warsaw University of Technology) ;
Bartkowska, Aleksandra (Universitat Autònoma de Barcelona. Departament de Física) ;
Huang, Yi (Bournemouth University. Department of Design and Engineering) ;
Szlązak, Karol (Warsaw University of Technology) ;
Adamczyk-Cieślak, Bogusława (Warsaw University of Technology) ;
Sort Viñas, Jordi (Universitat Autònoma de Barcelona. Departament de Física) ;
Lewandowska, Malgorzata (Warsaw University of Technology) ;
Langdon, Terence G. (University of Southampton. Department of Mechanical Engineering)
This study demonstrates an approach of utilizing high-pressure torsion (HPT) to fabricate a novel hybrid material by the direct bonding of Al and Ti disks at room temperature under a compressive pressure of 6. [...]
2022 - 10.1016/j.msea.2021.142549
Materials science & engineering. Structural materials: properties, microstructures and processing, Vol. 833 (January 2022) art. 142549
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14 p, 847.0 KB |
Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
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Moisés, Sónia Genuina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Guamis López, Buenaventura (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Roig Sagués, Artur Xavier (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Codina Torrella, Idoia (Departament d'Enginyeria Agroalimentària i Biotecnologia) ;
Hernández Herrero, María Manuela (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (T) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. [...]
2022 - 10.3390/foods11243969
Foods, Vol. 11 Núm. 24 (december 2022) , p. 3969
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8 p, 2.2 MB |
Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH)
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Varela, Carolina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Aghababaei, Fatemeh (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Cano-Sarabia, Mary (Institut Català de Nanociència i Nanotecnologia) ;
Turitich, Libni (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Ferragut, Victoria (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Integrating functional ingredients, such as buttermilk and omega-3 rich oils, in spray-dried emulsions (SDE) is a suitable way to incorporate these ingredients in dairy products to substitute dairy fat and increase their added value. [...]
2022 - 10.1016/j.lwt.2022.113493
LWT, 2022
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14 p, 1.6 MB |
A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data
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Nikparvar, Bahareh (Norwegian University of Science and Technology. Department of Chemical Engineering) ;
Subires Orenes, Alicia (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Capellas Puig, Marta (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Hernandez-Herrero, Manuela (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Crauwels, Peter (Ulm University. Institute of Microbiology and Biotechnology) ;
Riedel, Christian U. (Ulm University. Institute of Microbiology and Biotechnology) ;
Bar, Nadav (Norwegian University of Science and Technology. Department of Chemical Engineering)
The effects of environmental stresses on microorganisms have been well-studied, and cellular responses to stresses such as heat, cold, acids, and salts have been extensively discussed. Although high pressure processing (HPP) is becoming more popular as a preservation method in the food industry, the characteristics of the cellular damage caused by high pressure are unclear, and the microbial response to this stress has not yet been well-explored. [...]
2021 - 10.3389/fmicb.2021.598739
Frontiers in microbiology, Vol. 12 (may 2021)
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16 p, 3.9 MB |
Buttermilk as Encapsulating Agent : Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying
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Aghababaei, Fatemeh (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Cano-Sarabia, Mary (Institut Català de Nanociència i Nanotecnologia) ;
Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ;
Quevedo Terre, Joan Miquel (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA)) ;
Ferragut, Victoria (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. [...]
2021 - 10.3390/foods10051059
Foods, Vol. 10, issue 5 (May 2021) , art. 1059
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