Begonya Marcos

Institute for Research and Technology in Food and Agriculture

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Margarita Garriga

Institute for Research and Technology in Food and Agriculture

Anne Maria Mullen

Teagasc - The Irish Agriculture and Food Development Authority

Teresa Aymerich

Institute for Research and Technology in Food and Agriculture

J. Arnau

Institute for Research and Technology in Food and Agriculture

María Font-i-Furnols

Institute for Research and Technology in Food and Agriculture

P. Gou

Institute for Research and Technology in Food and Agriculture

Michela Albano‐Gaglio

Institute for Research and Technology in Food and Agriculture

Juan Florencio Tejeda

Universidad de Extremadura

Albert Brun

Institute for Research and Technology in Food and Agriculture

Joseph P. Kerry

University College Cork

Cooperative Institutions

Institute for Research and Technology in Food and Agriculture

Teagasc - The Irish Agriculture and Food Development Authority

Clínica Girona

University of Milan

Wageningen University & Research

University College Dublin

Consejo Superior de Investigaciones Científicas

Universitat de Barcelona

University College Cork

Government of Catalonia

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

Food Control (2012)

Begonya Marcos Teresa Aymerich Margarita Garriga J. Arnau

Sodium lactate

Pascalization

Active packaging

Food Preservation

Water activity

10.1016/j.foodcont.2012.07.019

Cite

Citations (86)

Lattice damage study of implanted InGaAs by means of Raman spectroscopy

Journal of Luminescence (2000)

S. Hernández Begonya Marcos R. Cuscó Noelia Blanco G. González-Dı́az

Lattice (music)

10.1016/s0022-2313(99)00374-9

Cite

Citations (7)

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Meat Science (2009)

Begonya Marcos Joseph P. Kerry Anne Maria Mullen

Sarcoplasm

Denaturation (fissile materials)

Lightness

Longissimus dorsi

Pascalization

Fraction (chemistry)

Water-Holding Capacity

10.1016/j.meatsci.2009.12.014

Cite

Citations (197)

Active Packaging Applications for Food

Comprehensive Reviews in Food Science and Food Safety (2017)

Selçuk Yildirim Bettina Röcker Marit Kvalvåg Pettersen Julie Nilsen‐Nygaard Zehra Ayhan

Abstract The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “ deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food .” Active packaging materials are thereby “ intended to extend the shelf‐life or to maintain or improve the condition of packaged food .” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Active packaging

Emerging Technologies

Novel food

SAFER

10.1111/1541-4337.12322

Cite

Citations (767)

Lattice recovery by rapid thermal annealing in Mg+-implanted InP assessed by Raman spectroscopy

Nuclear Instruments and Methods in Physics Research Section B Beam Interactions with Materials and Atoms (2001)

Begonya Marcos Jordi Ibáñez R. Cuscó F. L. Martı́nez G. González-Dı́az

Lattice (music)

10.1016/s0168-583x(00)00530-9

Cite

Citations (6)

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

Food Microbiology (2007)

Begonya Marcos Teresa Aymerich J.M. Monfort Margarita Garriga

Active packaging

Bacterial growth

Food Preservation

Pascalization

10.1016/j.fm.2007.05.002

Cite

Citations (112)

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture

Meat Science (2006)

M. Luz Latorre‐Moratalla Sara Bover‐Cid Teresa Aymerich Begonya Marcos M. Carmen Vidal‐Carou

Starter

Tyramine

Hydrostatic pressure

Fermentation starter

10.1016/j.meatsci.2006.07.020

Cite

Citations (68)

Assessment in the Quality and Safety of Food of Animal Origin

Begonya Marcos Jingshun Liu K. Dilip Alessio Di Luca Anne Maria Mullen

This chapter contains sections titled: Introduction Proteomics to Assess the Quality of Muscle Foods Proteomics to Assess the Quality of Dairy Products Proteomics and Species Authentication Identification and Characterization of Allergens of Animal Origin Conclusions Acknowledgments References

Identification

Quality Assessment

10.1002/9780470960660.ch14

Cite

Citations (1)

Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties

Coatings (2022)

Gabriela Eugenia Fematt-Flores Ingrid Aguiló‐Aguayo Begonya Marcos Belén Arely Camargo-Olivas Rogelio Sánchez‐Vega

Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients that can provide interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein isolate (two types, WPI1 and WPI2). Films with casein displayed the highest thickness (0.193 mm), elongation at break (49.67%), moisture content (40.21%) and antioxidant capacity (32.64% of DPPH inhibition), while obtaining the lowest water vapor transmission rate (15.28 g/m2·day). Significant differences were found in the color properties, mainly between films with casein and those made with WPI. Films containing WPI1 and WPI2 were statistically similar in thickness, tensile strength and color properties. The results showed that the properties of the edible films depended on the type of milk protein used. Thus, it is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.

Elongation

Whey protein isolate

Transmission rate

10.3390/coatings12020196

Cite

Citations (28)

Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a fast method to assess pork quality

Begonya Marcos P. Gou María Dolors Guárdia M. Colleo M. Hortós

Source

Cite

Citations (1)