[EN] The citrus juice industry produces a great amount of waste that needs innovation and development to become products. There is a continuous demand to develop innovative approaches for the valorization of citrus by-products ...
Traffano-Schiffo, Maria Victoria; Aguirre Calvo, Tatiana R.; Castro Giráldez, Marta; Fito Suñer, Pedro José; Santagapita, Patricio R.(American Chemical Society, 2017)
[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the ...
[ES] En los últimos años, uno de los principales objetivos de la industria avícola en el entorno mundial
ha sido el de aumentar su producción mediante una intensificación en la producción con el
objetivo de generar mayores ...
Castro Giráldez, Marta; Tylewicz, Urszula; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro(Elsevier, 2011-08)
[EN] Osmotic dehydration experiments of kiwifruit (Actinidiadeliciosa cv Hayward) were carried out in order to apply a nonlinear irreversible thermodynamic model. Samples were immersed into 65% (w/w) sucrose aqueous solution ...
Tylewicz, Urszula; Fito Suñer, Pedro José; Castro Giráldez, Marta; Fito Maupoey, Pedro; Dalla Rosa, Marco(Elsevier, 2011-06)
[EN] Shelf life of kiwifruit is short and requires conservation techniques to increase its commercial life. In this sense, the modern techniques used to analyze the changes of the product through the treatment allow ...
[ES] El sector de la carne es uno de los segmentos de crecimiento más rápidos de la economía agraria. La carne de pollo se ha convertido en un alimento básico de una dieta sana y equilibrada y de precio asequible. El ...
[EN] Freezing technique is a very useful method for food preservation, although it sometimes produces damages in the product. The distribution of temperatures of raw potato was measured during the freezing operation by ...
[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees ...
Castro Giráldez, Marta; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro(Elsevier, 2011-10)
[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated kiwifruits (Actinidia deliciosa cv Hayward). The osmotic treatment consisted on the immersion the samples into 65% (w/w) sucrose ...
Castro Giráldez, Marta; Tomás Egea, Juan Ángel; Ortolá Ortolá, Mª Dolores; Fito Suñer, Pedro José(2018-06-15)
En este artículo vamos a plantear los conocimientos necesarios para poder hacer una comparativa entre distintos combustibles. Para ello se verá primero el funcionamiento de un quemador acoplado a un secador alimentario que ...
Velazquez-Varela, Jose; Castro Giráldez, Marta; Fito Suñer, Pedro José(Elsevier, 2013-12)
[EN] Dielectric spectroscopy in microwave and radiofrequency region is an emerging control technique used to obtain information about the transformation of biological systems. In microwave region, the main interaction is ...
[ES] La creciente preocupación de la industria alimentaria de suministrar productos alimenticios que suplan las necesidades digestivas debido a los problemas existentes relacionados con la absorción, hace que la investigación ...
[EN] Sustainability is nowadays an investment for the future of any economic activity. The current situation of crisis has had an adverse impact in most industries, including the agri-food sector. However, this industry ...
[ES] La carne de pollo se ha convertido en uno de los tipos de carne más
vendidos debido al bajo precio y un elevado valor nutricional. La aplicación de
la técnica de liofilización a un producto cárnico permite conservarlo ...
[ES] La impresión 3D alimentaria se encuentra en un momento crítico desde el punto de vista evolutivo ya que se han conseguido desarrollar sistemas simples de impresión 3D para materias primas muy básicas. La impresión y ...
[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were ...
Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Herrero Bosch, Vicente; Colom Palero, Ricardo José; Fito Suñer, Pedro José(Elsevier, 2018)
[EN] The trend in meat consumption has changed drastically in the last years, mainly due to the relationship of red and processed meats with cancer and cardiovascular diseases, which has caused a substantial growth in ...
Traffano-Schiffo, Maria Victoria; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José(MDPI AG, 2017)
[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based ...
[ES] Una de las operaciones unitarias más importantes en la industria alimentaria es la operación de secado. Esta operación representa una proporción muy elevada en los costes variables de las plantas industriales por el ...
Ortolá Ortolá, Mª Dolores; Fito Suñer, Pedro José; Castro Giráldez, Marta; Tomás Egea, Juan Ángel(2018-06-15)
En este artículo se establecen las relaciones entre las variables que intervienen en un proceso de evaporación, planteando, para ello, balances de materia, energía y la ecuación de transporte de calor a través de la ...