Ana Castelló Puig

Microstructural changes in dough treated by Glucose oxidase (GOX) and Transglutaminase (TG), studied by Scanning Electron Microscopy (SEM)

The improvement of dough functionality through different enzymes is a new strategy used in the last years for the bakery industry. Some enzymes as glucose oxidase (GOX, EC 1.1.3.4) and transglutaminase (TG, EC 2.3.2.13) modify the protein fraction, mainly the gluten proteins, but is not well-known the influence of these enzymes on the structure of the dough components [1, 2].

Microstructural changes produced by Pulsed Electric Fields in liquid whole egg studied by Transmission Electron Microscopy (TEM)

The application of new technologies for food processing and preservation aims to meet to the increasing number of catering companies due to the growing demand for fresh foods, high quality and ready-to-eat meals. Among the non-thermal technologies for food preservation, the application of Pulsed Electric Fields (PEF) is receiving big attention over the past few years, as it reduces the detrimental changes on physical and sensorial properties of foods and offers fresh fluid foods of high quality, taste, nutritional value and improved shelf-life [1, 2].