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个人简介
Senior Professor of Food Technology and affiliated researcher to CIRTTA (Innovationn and Research Center of Food Technology) , UAB since 1992. My experience is mainly focused on researching new methods of preservation and processing of food, such as high hydrostatic pressure technology and ultra high pressure homogenization of liquid foods. My research is oriented mainly to study different aspects related to the quality of the final products obtained by applying the different technologies mentioned and improvement of process conditions. These investigations include evaluation methods related to food safety and nutritional value, physical evaluation, chemical, micro structural and sensory analysis during processing and storage of food. In particular, her research focuses on milk and milk products, and more recently in vegetable beverages.
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LWT-FOOD SCIENCE AND TECHNOLOGY (2023): 115304-115304
Innovative Food Processing Technologiespp.315-336, (2021)
Food Engineering Seriespp.553-590, (2016)
TRADITIONAL FOODS: GENERAL AND CONSUMER ASPECTS (2016): 345-356
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