Antonio-José Trujillo

Professor

University of Barcelona

Spain

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About

Antonio-José Trujillo is a Professor at Universitat Autònoma de Barcelona in Spain. His research areas focus on food technology, specifically the application of ultra-high pressure homogenization (UHPH) in dairy and wine production, as well as the microbiological safety of donor human milk. Recent publications include investigations into the characteristics of yoghurt related to bovine β-casein variants, and the impact of processing technologies on the properties of dairy products.

Articles (14)

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2025

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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SPAIN

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Antonio-José Trujillo

Research Interests

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About

Articles (14)

Evaluation of Ultra-High Pressure Homogenization Treatments to Ensure the Microbiological Safety and Immunoglobulin Preservation in Donor Human Milk

Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing

Application of ultra-high pressure homogenization (UHPH) at different stages of wine production

Editorial :

Application of Emerging Non-Thermal Processing Technologies :

Effects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality

Acid and Rennet Coagulation Properties of A2 Milk

Levels of Aflatoxin M1 in Breast Milk of Lactating Mothers in Monterrey, Mexico: Exposure and Health Risk Assessment of Newborns

Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH).

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Aflatoxin M1 Determination in Infant Formulae Distributed in Monterrey, Mexico

Collaborators (5)

Bibiana Juan

ARTUR XAVIER ROIG SAGUÉS

Idoia Codina-Torrella

Victoria Ferragut

Mary Cano-Sarabia

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