Pérez-Esteve, Édgar; Lerma García, María Jesús; Fuentes López, Ana; Palomares Cano, C; Barat Baviera, José Manuel(Elsevier, 2016-03-03)
[EN] A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed by analyte
quantification using HPLC, has been proposed in this work. After optimizing both, extraction and separation
...
Vásquez Lara, Francisco(Universitat Politècnica de València, 2016-06-10)
[EN] High consumption of foods manufactured from wheat flour very often generates instability in grain costs are governed by international markets, coupled with this production deficit with countries. That is why the need ...
Fuentes López, Cristina; Ruiz Rico, María; Fuentes López, Ana; Ruiz, María José; Barat Baviera, José Manuel(Elsevier, 2020-11-15)
[EN] In this work, the biodurability of three silica particle types (synthetic amourphous silica, MCM-41 microparticles, MCM-41 nanoparticles) functionalised with three different essential oil components (carvacrol, eugenol, ...
BALDEON CHAMORRO, EDWIN(Editorial Universitat Politècnica de València, 2015-09-01)
[EN] In recent years, have increased interest by studying plants species and fruit with nutritional and medicinal properties. The Andean and Amazonian region of Peru is where there are many sources of natural antioxidant ...
Fuentes López, Ana(Universitat Politècnica de València, 2010-02-19)
En el presente trabajo se llevó a cabo el desarrollo un nuevo producto de lubina ahumada con bajo contenido en sodio. Para ello se estudiaron las características fisico-químicas de la lubina, materia prima de este estudio, ...
Mateo Talavera, Rafael(Universitat Politècnica de València, 2016-10-18)
[ES] El crecimiento de ácaros en las piezas de jamón curado implica pérdidas importantes para los productores, relacionadas con la necesidad de realizar tratamientos que ralentizan la obtención de la pieza comercial u ...
Baena Noriega, Nicole Andrea(Universitat Politècnica de València, 2017-07-21)
[ES] La industria cárnica busca innovar sus procesos productivos con la finalidad de rentabilizar sus
actividades, reducir el impacto medioambiental, obtener productos con mejor calidad
nutricional e inocuos para los ...
Allué Losada, María Nieves(Universitat Politècnica de València, 2018-03-09)
[ES] El objetivo de este trabajo fue el desarrollo de un sistema de
filtración en lecho profundo a partir de partículas de sílice amorfa de distinto
tamaño (5, 10, 25 y 50 µm) funcionalizadas con distintos compuestos
bioactivos ...
Masot Peris, Rafael(Universitat Politècnica de València, 2010-07-30)
Una de las áreas prioritarias del Séptimo Programa Marco de la Unión Europea es Smart Control for Improved Food and Feed Technologies, cuyo objetivo es el desarrollo de nuevos métodos que faciliten el control de los procesos ...
Rondón Martínez, Angélica Patricia(Universitat Politècnica de València, 2013-11-20)
[ES] Para garantizar la calidad del jamón curado se realizan determinaciones analíticas que deben abarcar sus aspectos más relevantes que condicionan la aceptación o rechazo del consumidor. Un control de calidad importante ...
Rizo Párraga, Arancha María(Universitat Politècnica de València, 2017-02-17)
Fish salting and smoking industry need to innovate in their production processes, optimizing them to increase the profitability of its activities, improving the nutritional quality of their products and ensuring food safety. ...
Bernardos Bau, Andrea(Editorial Universitat Politècnica de València, 2013-02-19)
En esta tesis se han desarrollado diferentes dispositivos de liberación controlada, utilizando materiales híbridos, y su aplicación como puerta nanoscópica molecular.
Se describe en primer lugar, un método de liberación ...
Verdú Amat, Samuel; Vásquez, Francisco; Grau Meló, Raúl; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel(Elsevier, 2016)
[EN] The objective of this study was to test the capability of a SW-NIR hyperspectral image technique to detect adulterations in wheat flour and bread with cheap grains, such us sorghum, oats and corn, and to compare the ...
Ivorra Martínez, Eugenio; Girón Hernández, Lunier Joel; Sánchez Salmerón, Antonio José; Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2013-08)
Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. ...
Fernández Segovia, Isabel; Fuentes López, Ana; Aliño Alfaro, Marta; Masot Peris, Rafael; Alcañiz Fillol, Miguel; Barat Baviera, José Manuel(Elsevier, 2012-11)
[EN] Abstract
The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and ...
Hernández, Sergio; Ribes, Susana; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Elsevier, 2022-08-15)
[EN] A dish with a uniform texture was developed for people with a poor oral health problem: dysphagia. Its texture and color were studied, along with its consumption and cold storage with reheating. The dish was constituted ...
Zaragozá Torres, Patricia; Fuentes López, Ana; Ruiz Rico, María; Vivancos, José-Luis; Fernández Segovia, Isabel; Ros-Lis, José Vicente; Barat Baviera, José Manuel; Martínez-Máñez, Ramón(Elsevier, 2015-05-15)
[EN] The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted ...
Karaskova, Petra; Fuentes López, Ana; Fernández Segovia, Isabel; Alcañiz Fillol, Miguel; Masot Peris, Rafael; Barat Baviera, José Manuel(Elsevier, 2011)
[EN] In this study, a new method to assess salt content in smoked fish products using impedance spectroscopy has been developed. Two fish species (salmon and cod) from two different brands were analyzed. The analyses carried ...
Aliño Alfaro, Marta; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel(Elsevier, 2011-12)
[EN] A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage ...
[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of ...