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Buenaventura Guamis
Researcher at Autonomous University of Barcelona
Publications - 163
Citations - 7292
Buenaventura Guamis is an academic researcher from Autonomous University of Barcelona. The author has contributed to research in topics: Hydrostatic pressure & Cheese ripening. The author has an hindex of 47, co-authored 159 publications receiving 6534 citations. Previous affiliations of Buenaventura Guamis include University of Valencia.
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Journal ArticleDOI
Applications of high-hydrostatic pressure on milk and dairy products: a review
TL;DR: The use of high-pressure (HP) applications on milk and dairy products has recently increased as mentioned in this paper, and it has been reported that HP improves rennet or acid coagulation of milk without detrimental effects on important quality characteristics such as taste, flavour, vitamins, and nutrients.
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Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
N.S. Cruz,Marta Capellas,M. Hernández,Antonio J. Trujillo,Buenaventura Guamis,Victoria Ferragut +5 more
TL;DR: In this paper, the effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa on soymilk was studied and the results showed that UHPH at 200 MPa reduced initial counts, spores and enterobacteria counts.
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Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk.
TL;DR: Alternative methods such as UHPH may give new opportunities to develop fluid milk with an equivalent shelf life to that of PA milk in terms of microbial and physicochemical characteristics.
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Effect of legume flours on baking characteristics of gluten-free bread
TL;DR: In this article, the characteristics of four gluten-free bread formulations and the possibility of substituting soya protein with other legume proteins were studied, and four bread recipes were prepared with chickpea flour, pea isolate, carob germ flour or soya flour.
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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.
Á. Suárez-Jacobo,C.E. Rüfer,R. Gervilla,Buenaventura Guamis,Artur X. Roig-Sagués,Jordi Saldo +5 more
TL;DR: The analysis and quantification of individual phenols by HPLC/DAD analytical technique reflects that UHPH-treatment prevented degradation of these compounds and can be an alternative to thermal treatment in order to preserve apple juice quality.