Gipsy Tabilo-Munizaga

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The effect of high hydrostatic pressure (HHP) treatment (300, 400 and 500 MPa for 1 and 3 min at 20 °C) on the microbiological shelf-life and microbiota composition of Aloe vera gel during 90 days of(More)
Marine species are known to deteriorate rapidly postmortem due to the effects of a variety of degradation mechanisms (Whittle et al., 1990). The current increasing consumer demand for high quality(More)
Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their(More)
For the first time in literature, this study compares the process-induced chemical reactions in three industrially relevant green vegetables: broccoli, green pepper and spinach treated with thermal(More)