Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

por Kravets, Marina, Abea, Andrés, Guàrdia, Maria Dolors, Muñoz, Israel, Bañón, Sancho
Publicado 2023

Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

por Abea, Andres, Gou, Pere, Guardia, Maria Dolors, Bañon, Sancho, Muñoz, Israel
Publicado 2021

Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

por Kravets, Marina, Cedeño-Pinos, Cristina, Abea, Andrés, Guàrdia, Maria Dolors, Muñoz, Israel, Bañón, Sancho
Publicado 2023