Paper UPV

Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting

Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound

Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

Juan Andrés Cárcel, José Benedito, María Isabel Cambero, María Concepción Cabeza, Juan Antonio Ordóñez.

  • Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
  • Food and Bioproducts Processing (2015) 96, 133-144

E. Fulladosa, M. de Prados, J.V. García-Perez, J. Benedito, I. Muñoz, J. Arnau, P. Gou.

  • X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham
  • Journal of Food Engineering (2015) 155, 62-68

M. de Prados, J.V. García-Pérez, J. Benedito.

  • Non-destructive salt content prediction in brined pork meat using ultrasound technology
  • Journal of Food Engineering (2015) 154, 39-48

M. de Prados, E. Fulladosa, P. Gou, I. Muñoz, J.V. Garcia-Perez, J. Benedito.

  • Non-destructive determination of fat content in green hams using ultrasound and X-rays
  • Meat Science (2015) 104, 37-43