Gómez Llorente, Héctor(Universitat Politècnica de València, 2018-10-11)
[ES] Los aminoácidos constituyen los elementos básicos de las estructuras proteicas, siendo por tanto necesarios para el desarrollo de células y tejidos de animales superiores. Muchos de ellos son clave en diferentes ...
Oltra Badenes, Raúl Francisco; Pérez-Esteve, Édgar; Silvestre Cerdà, Joan Albert; Bas Cerdá, María Del Carmen; Lerma-García, María Jesús; Matarredona Desantes, Nuria(International Association of Technology, Education and Development, 2018)
[EN] Since the breakthrough of student outcomes in the university environment, "Effective Communication"
is one of the most studied in Bachelor's degrees and Master's subjects. An inefficient communication
can lead to ...
Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel; Lerma-García, María Jesús(Elsevier, 2018)
[EN] In this study, 360 intact almonds, half sweet and half bitter, were assessed by near-infrared (NIR) spectroscopy to predict amygdalin content (established by high performance liquid chromatography (HPLC)) and by ...
Guadalupe Chuqui, Grobert Amado(Universitat Politècnica de València, 2017-09-22)
[ES] El objetivo de este trabajo fue determinar la presencia del aceite de palma en los productos alimenticios que se encuentran a la venta, así como estudiar y comparar la opinión de los consumidores en relación a este ...
Ruiz Rico, María; Pérez-Esteve, Édgar; Lerma-García, María Jesús; Marcos Martínez, María Dolores; Martínez-Máñez, Ramón; Barat Baviera, José Manuel(Elsevier, 2017)
[EN] Folic acid (FA) is a synthetic vitamin commonly used for food fortification. However, its vulnerability to processing and storage implies loss of efficiency, which would induce over-fortification by processors to ...
Quelal-Vásconez, Maribel Alexandra; Lerma-García, María Jesús; Pérez-Esteve, Édgar; Talens Oliag, Pau; Barat Baviera, José Manuel(Blackwell Publishing, 2020-03)
[EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used ...
[EN] The main goal of the present study is to analyze the satisfaction level of the students from the master
degree "Food Safety and Quality Management" with the "ComunicaT" methodology, which was applied
to improve the ...
Bas Cerdá, María Del Carmen; Lerma-García, María Jesús; Matarredona Desantes, Nuria; Oltra Badenes, Raúl Francisco; Pérez-Esteve, Édgar; Silvestre Cerdà, Joan Albert(IATED, International Association of Technology, Education and Development, 2018)
[EN] PIMECOE is an Innovation and Educational Improvement Project that aims to work on the student
outcome "Effective Communication". Its main objective is to design a methodology that promotes the
autonomous improvement ...
Torres Mesa, Carolina(Universitat Politècnica de València, 2016-10-14)
[ES] En el presente trabajo se ha utilizado la espectroscopia FTIR (Fourier-Transform Infrared Spectroscopy) para la determinación de azúcares simples y ácidos de diferentes zumos y néctares de fruta comerciales. Se trabajó ...
Lind, Artur(Universitat Politècnica de València, 2019-10-21)
[ES] La semilla de cacao y sus productos (licor de cacao, cacao en polvo y chocolate negro) se consideran una fuente de compuestos fenólicos. Durante los últimos años, este alto contenido fenólico ha recibido considerable ...
Lerma-García, María Jesús; Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel(Elsevier, 2018)
[EN] Infrared (IR) spectroscopy followed by the employment of multivariate chemometric techniques has been widely used for foodstuffs and beverage authenticity and traceability. Among the different IR applications, variety ...
Silvestre Cerdà, Joan Albert; Bas Cerdá, María Del Carmen; Lerma-García, María Jesús; Matarredona Desantes, Nuria; Oltra Badenes, Raúl Francisco; Pérez-Esteve, Édgar(IATED, International Association of Technology, Education and Development, 2018)
[EN] PIMECOE, an innovation and educational improvement project, is researching and developing a novel self-formative methodology for the improvement of the mastery level of the student outcome "effective communication", ...