4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
AZTI Centro Tecnológico de Investigación Marina y Alimentaria
Pedernales, EspañaPublicacións en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (22)
2022
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Structure design for gastronomy applications
Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155
2019
2018
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Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)
Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203
2017
2015
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Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage
Food Hydrocolloids, Vol. 44, pp. 333-344
2014
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Effect of highly aerated food on expected satiety
International Journal of Gastronomy and Food Science, Vol. 2, Núm. 1, pp. 14-21
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Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study
Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714
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Molecular Gastronomy in Spain
Journal of Culinary Science and Technology, Vol. 12, Núm. 4, pp. 279-293
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Monitoring spatio-temporal variability of the Adour River turbid plume (Bay of Biscay, France) with MODIS 250-m imagery
Continental Shelf Research, Vol. 74, pp. 35-49
2012
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Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin
Food Hydrocolloids, Vol. 27, Núm. 1, pp. 154-160
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Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light
International Journal of Food Microbiology, Vol. 153, Núm. 1-2, pp. 223-228
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Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins
Food Chemistry, Vol. 134, Núm. 2, pp. 1211-1219
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Water quality assessment using satellite-derived chlorophyll-a within the European directives, in the southeastern Bay of Biscay
Marine Pollution Bulletin, Vol. 64, Núm. 4, pp. 739-750
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Water quality monitoring in Basque coastal areas using local chlorophyll- a algorithm and MERIS images
Journal of Applied Remote Sensing, Vol. 6, Núm. 1
2011
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Estimation of chlorophyll-a concentration in waters over the continental shelf of the bay of biscay: A comparison of remote sensing algorithms
International Journal of Remote Sensing, Vol. 32, Núm. 23, pp. 8349-8371
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Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality
Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 2, pp. 124-128
2010
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New Trends for Food Product Design
Functional Food Product Development (Wiley-Blackwell), pp. 227-243
2009
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Recent advances in the recovery and improvement of functional proteins from fish processing by-products: Use of protein glycation as an alternative method
Comprehensive Reviews in Food Science and Food Safety, Vol. 8, Núm. 4, pp. 332-344
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Rheological behaviour of aerated palm kernel oil/water emulsions
Food Hydrocolloids, Vol. 23, Núm. 5, pp. 1358-1365
2008
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From the chef's mind to the dish: How scientific approaches facilitate the creative process
Food Biophysics, Vol. 3, Núm. 2, pp. 261-268