Balaguer Cuenca, Nuria(Universitat Politècnica de València, 2013-04-23)
[ES] El jamón cocido es uno de los productos cárnicos con mayor nivel de consumo en todo el mundo. Uno de los retos de la industria alimentaria es el desarrollo de métodos analíticos, rápidos, fiables y no destructivos, ...
Hinarejos Gómez, Encarnación(Universitat Politècnica de València, 2013-11-06)
[ES] Actualmente, el proceso de congelación es un método ampliamente
utilizado en la industria cárnica con el fin mantener el valor nutricional y las
características organolépticas de los productos cárnicos. El objetivo ...
Tomás Egea, Juan Ángel; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work ...
This work describes a technique for measuring the precession movement of the shaft of
small automotive turbochargers. The main novelty is that the technique is based on
infrared light diode sensors. With presented technique ...
Monllor Pérez, Pablo; Sánchez Nacher, Lourdes; Cases Iborra, Francisco Javier; Bonet Aracil, María Angeles(SAGE Publications (UK and US), 2009-03)
Microencapsulated products are very common in some fields, such as pharmacy, and the textile industry has recently incorporated them into their products. First, this research assessed the presence of fragrance microcapsules ...
[EN] Frozen storage is a method widely implemented in meat industry in order to maintain the nutritional value and sensorial characteristics of meat products. The aim of this research was to implement and validate the use ...