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Pedro J. Fito
Pedro J. Fito
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Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit
MJ Moraga, G Moraga, PJ Fito, N Martínez-Navarrete
Journal of Food Engineering 90 (3), 372-379, 2009
1012009
Advanced food process engineering to model real foods and processes: The “SAFES” methodology
P Fito, M LeMaguer, N Betoret, PJ Fito
Journal of Food Engineering 83 (2), 173-185, 2007
982007
Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage
ML Castelló, PJ Fito, A Chiralt
Journal of food engineering 97 (1), 64-71, 2010
952010
Handbook of processed meats and poultry analysis
LML Nollet, F Toldrá
CRC Press, 2008
952008
Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)
ML Castelló, M Igual, PJ Fito, A Chiralt
Journal of Food Engineering 91 (1), 1-9, 2009
932009
Control of citrus surface drying by image analysis of infrared thermography
PJ Fito, MD Ortolá, R De los Reyes, P Fito, E De los Reyes
Journal of Food Engineering 61 (3), 287-290, 2004
802004
Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries
ML Castelló, PJ Fito, A Chiralt
LWT-Food Science and Technology 39 (10), 1171-1179, 2006
792006
Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity
M Castro-Giráldez, PJ Fito, C Chenoll, P Fito
Innovative Food Science & Emerging Technologies 11 (4), 749-754, 2010
782010
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
M Castro-Giráldez, PJ Fito, P Fito
Journal of food engineering 97 (4), 484-490, 2010
782010
Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
C Talens, JC Arboleya, M Castro-Giraldez, PJ Fito
Lwt 77, 110-118, 2017
702017
Thermodynamic model of meat drying by infrarred thermography
MV Traffano-Schiffo, M Castro-Giráldez, PJ Fito, N Balaguer
Journal of Food engineering 128, 103-110, 2014
612014
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
MV Traffano-Schiffo, U Tylewicz, M Castro-Giraldez, PJ Fito, L Ragni, ...
Innovative Food Science & Emerging Technologies 38, 243-251, 2016
602016
Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses
MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito
Sensors 17 (5), 1024, 2017
432017
Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts (Malus domestica var. Fuji)
L Segui, PJ Fito, A Albors, P Fito
Journal of Food Engineering 77 (1), 179-187, 2006
432006
Understanding osmotic dehydration of tissue structured foods by means of a cellular approach
L Seguí, PJ Fito, P Fito
Journal of Food Engineering 110 (2), 240-247, 2012
422012
Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito
Journal of Food Engineering 166, 285-290, 2015
392015
Encapsulation of lactase in Ca (II)-alginate beads: Effect of stabilizers and drying methods
MV Traffano-Schiffo, M Castro-Giraldez, PJ Fito, PR Santagapita
Food research international 100, 296-303, 2017
382017
Thermodynamic approach of meat freezing process
M Castro-Giráldez, N Balaguer, E Hinarejos, PJ Fito
Innovative Food Science & Emerging Technologies 23, 138-145, 2014
382014
Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour
L Seguí, PJ Fito, P Fito
Journal of Food Engineering 99 (4), 417-423, 2010
382010
A thermodynamic model for hot air microwave drying of orange peel
C Talens, M Castro-Giraldez, PJ Fito
Journal of Food Engineering 175, 33-42, 2016
352016
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Artículos 1–20