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Browsing by Author "Fabra Rovira, María José"

Now showing items 1-20 of 26

Application of edible coatings to partially dehydrated pineapple for use in fruit cereal products

Talens Oliag, Pau; Pérez-Masià, Rocío; Fabra Rovira, María José; Vargas, Maria; Chiralt, A. (Elsevier, 2012)

[EN] The present work analyzes the application method and the effectiveness of edible coatings based on caseinates or chitosan in partially dehydrated pineapple for its use in dry fruit-cereal products. Commercial breakfast ...
Barrier properties of sodium caseinate films as affected by lipid composition and moisture content

Fabra Rovira, María José; Talens Oliag, Pau; GAVARA CLEMENTE, RAFAEL; Chiralt Boix, Mª Amparo (Elsevier, 2012-04)

This work analyses the effect of lipid addition (oleic acid, beeswax and oleic acid-beeswax mixtures) as well as the influence of the relative humidity (RH), or the equilibrium water content of the films, on the permeability ...
Biotechnological routes for the development of antimicrobial nano-metal based polyhydroxyalkanoates for active food packaging applications

Castro Mayorga, Jinneth Lorena (Universitat Politècnica de València, 2017-07-25)

The development of novel bio-based materials with antimicrobial properties for active packaging applications is a topic of significant interest. The current PhD thesis deals with the development of biotechnologically derived ...
Desarrollo de materiales enzimáticamente activos basados en una versión recombinante de la β-galactosidasa obtenida a partir de Thermotoga marítima inmovilizada en membranas de celulosa bacteriana

Samaniego Santos, Nuria (Universitat Politècnica de València, 2017-10-18)

[ES] La deficiencia del enzima β-galactosidasa, responsable de la hidrólisis de la lactosa, provoca un desorden alimenticio denominado intolerancia a la lactosa. Actualmente, la industria alimentaria obtiene alimentos ...
Desarrollo de nuevos materiales celulósicos bioactivos mediante la inmovilización de una beta-galactosidasa

Seba Piera, Isabel (Universitat Politècnica de València, 2018-10-11)

[ES] Las β-galactosidasas son enzimas del grupo de los glicósido hidrolasas que catalizan la hidrólisis de un grupo D-galactosilo unido por un enlace βglicosídico al extremo no reductor de polímeros, oligosacáridos o ...
Desarrollo de recubrimientos antivirales a base de carragenatos y extracto de té verde para mejorar la seguridad de arándanos

Gil Sepulcre, Nicolás (Universitat Politècnica de València, 2018-10-16)

[ES] En este trabajo, se han desarrollado distintas disoluciones formadoras de recubrimiento (DFR) a base de kappa, iota y lambda carragenatos y extracto de té verde (GTE) como una estrategia innovadora para garantizar la ...
Desarrollo de recubrimientos comestibles a base de proteína de guisante con carácter antioxidante

Moreno Simón, Maitane (Universitat Politècnica de València, 2013-12-05)

[ES] En este trabajo se analiza el efecto de la incorporación de ¿-tocoferol, las condiciones de homogenización y la humedad relativa (HR) en las propiedades barrera (permeabilidad al vapor de agua y oxígeno), propiedades ...
Development of Temperature Buffering Material Concepts Based on Electro-Hydrodynamic Processing of Interest in the Food Cold Chain

CHALCO SANDOVAL, WILSON (Universitat Politècnica de València, 2016-01-01)

[EN] The use of latent heat storage materials containing phase change materials (PCM's) is an effective way of buffering thermal fluctuations and has the advantages of high-energy storage density and the isothermal nature ...
Diseño y optimización de recubrimientos comestibles a base de caseinato sódico y/o cálcico, ácido oleico y cera de abeja

Yanini Badenas, Marcos (Universitat Politècnica de València, 2013-04-29)

[ES] Actualmente existe una demanda creciente por el consumo de alimentos sanos, como es el caso de las frutas y las verduras mínimamente procesadas. La utilización de la tecnología de recubrimientos comestibles constituye ...
Edible and Biodegradable Starch Films: A Review

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt Boix, Mª Amparo (Springer Verlag (Germany), 2012-08)

[EN] Mainly due to environmental aims, petroleum-based plastics are being replaced by natural polymers. In the last decades, starch has been evaluated in its film-forming ability for applications in the food packaging area. ...
Effect of ferulic acid and alpha-tocopherol antioxidants on properties of sodium caseinate edible films

Fabra Rovira, María José; Hambleton, Alicia; Talens Oliag, Pau; Debeaufort, Frédéric; Chiralt, A. (Elsevier, 2011-08)

Edible films, based on sodium caseinate containing three different concentrations of ferulic acid or alpha-tocopherol (20, 40 and 60 mg/g sodium caseinate), were obtained in order to evaluate the effect of these compounds ...
Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2012-01)

[EN] Starch films are very hygroscopic and undergo crystallization during processing and storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films containing glycerol as plasticizer, in order ...
Effect of sodium caseinate on properties and ageing behaviour of corn starch based films

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt Boix, Mª Amparo (Elsevier, 2012-12)

The effect of sodium caseinate addition on corn starch films was studied in terms of microstructural, mechanical, optical and water and oxygen barrier properties and the changes they underwent during their 5 weeks' storage ...
Hidrogeles de agar para la encapsulación de bacterias probióticas: efecto de la incorporación de polifenoles

Cebrián Lloret, Vera (Universitat Politècnica de València, 2019-09-05)

[ES] El objetivo de este trabajo de fin de máster fue evaluar distintos agares extraídos a partir del alga Gelidium sesquipedale con el fin de valorar su potencial para encapsular una cepa de probióticos con alto potencial ...
Identificación y evolución en el tiempo de microplásticos en aguas y lodos de depuradoras de la Comunidad Valenciana

Sánchez Alberola, Santiago (Universitat Politècnica de València, 2023-10-05)

[ES] La elevada presencia de microplásticos (MPs) en el medio ambiente es una preocupación mundial debido al potencial impacto sobre organismos acuáticos y terrestres. Además, la presencia de estos materiales persistentes ...
Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2012-06-20)

[EN] Edible films based on corn starch, hydroxypropyl methylcellulose (HPMC) and their mixtures were prepared by using two different procedures to homogenize the film forming dispersions (rotor-stator and rotor-stator plus ...
Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

Fabra Rovira, María José; Chambin, odile; Voilley, Andrée; Gay, Jean-Pierre; Frédéric Debeaufort (Elsevier, 2012)

This work analyses the release of n-hexanal and D-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physicochemical properties. ...
Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

Fabra Rovira, María José; Pérez Masiá, Rocío; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2011-07)

[EN] The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, ...
Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties

Fabra Rovira, María José; Sánchez González, Laura; Chiralt Boix, Mª Amparo (Elsevier, 2014-01)

The objective of the current research was to analyze the effects of the pea protein and corn starch films as well as the temperature influence (10 and 25 C) on the release of lysozyme to a food simulant (agar gel). Lysozyme ...
Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behaviour

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt Boix, Mª Amparo (Elsevier, 2013-01)

The water sorption capacity (WSC) of starch films containing, or not, glycerol (1:0.25 starch:glycerol ratio) and fatty (palmitic, stearic and oleic) acids (1:0.15 starch:fatty acid ratio) was analysed at 10, 25 and 40 ...