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Listar por Entidad UPV "Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament"

Mostrando ítems 41-60 de 531

Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

Cuibus, Lucian; Castro Giráldez, Marta; Fito Suñer, Pedro José; Fabbri, Angelo (Elsevier, 2014-08)

[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 ...
Application of mesoporous silica materials for the immobilization of polyphenol oxidase

Corell Escuin, Paula; Garcia-Benett, Alfonso; Ros-Lis, José Vicente; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2017-02-15)

[EN] The ability of a number of mesoporous silica materials (SBA-15, SBA-3, and MCM-48) to immobilize polyphenol oxidase (PPO) at different pH has been tested. Pore size and volume are the structural characteristics with ...
Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-05)

[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 ...
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

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 ...
Application of new technologies to cocoa alkalization

Valverde García, Damián (Universitat Politècnica de València, 2020-04-06)

[ES] «Aplicación de nuevas tecnologías a la alcalinización de cacao» es una tesis doctoral centrada, por un lado, en el estudio de los cambios fisicoquímicos y funcionales causados por dos técnicas de alcalinización ...
Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

Santapaola, J.; Andrés Grau, Ana María; Maldonado, S.; Fernández, M. (Wiley, 2012-06)

[EN] With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). ...
Application of Ultrasound Pre-Treatment for Enhancing Extraction of Bioactive Compounds from Rice Straw

Vieira-De Freitas, Pedro Augusto; González Martínez, María Consuelo; Chiralt Boix, Mª Amparo (MDPI AG, 2020-11)

[EN] The extraction of water-soluble bioactive compounds using different green methods is an eco-friendly alternative for valorizing agricultural wastes such as rice straw (RS). In this study, aqueous extracts of RS ...
Applying ultrasound-assisted processing to obtain cellulose fibres from rice straw to be used as reinforcing agents

Vieira-De Freitas, Pedro Augusto; González Martínez, María Consuelo; Chiralt, A. (Elsevier, 2022-03)

[EN] Rice straw (RS) is one of the most globally abundant agro-industrial residues. For its valorisation, a green combined ultrasound-reflux heating method was applied to obtain cellulose fibres (CF) from RS. The new method ...
APROVECHAMIENTO DE SUBPRODUCTOS DE CULTIVOS DE HIGO CHUMBO (Opuntia ficus-indica L.) Y AGUACATE (Persea americana)

Melgar Castañeda, Bruno (Universitat Politècnica de València, 2019-05-27)

[ES] La industria agro-alimentaria se encuentra en constante evolución, adaptándose a las demandas de los consumidores. Un claro ejemplo es el de la industria frutícola, que ha partido de los productos mínimamente procesados, ...
Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos

Díez Sánchez, Elena (Universitat Politècnica de València, 2021-09-02)

[ES] La presente tesis plantea distintas estrategias para el diseño de alimentos a partir del aprovechamiento del bagazo que se genera como subproducto en la industria de elaboración de zumos de frutos rojos. De este modo, ...
Aproximaciones a una estrategia integrada para el control no contaminante de las podredumbres verde y azul en poscosecha de cítricos

Moscoso Ramírez, Pedro Antonio (Universitat Politècnica de València, 2013-12-20)

Las podredumbres verde y azul causadas por los hongos patógenos Penicillium digitatum (Pers.: Fr.) Sacc y Penicillium italicum Wehmer, respectivamente, son las responsables de grandes pérdidas económicas en poscosecha de ...
Artificial neural networks (Fuzzy ARTMAP) analysis of the dataobtained with an electronic tongue applied to a ham-curing processwith different salt formulations

Gil Sánchez, Luís; Garrigues Baixauli, José; Garcia-Breijo, Eduardo; Grau Meló, Raúl; Aliño Alfaro, Marta; Baigts Allende, Diana Karina; Barat Baviera, José Manuel (Elsevier, 2015-05)

tThis paper describes the determination of optimum values of the parameters of a Simplified FuzzyARTMAP neural network for monitoring dry-cured ham processing with different salt formulations tobe implemented in a ...
ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS

Ahmad-Qasem Mateo, Margarita Hussam (Universitat Politècnica de València, 2016-01-03)

[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, ...
Association between faecal pH and fat absorption in children with cystic fibrosis on a controlled diet and enzyme supplements dose

Calvo-Lerma, Joaquim; Roca-Llorens, Maria; Boon, M.; Colombo, C.; de Koning, B.; FORNÉS-FERRER, V.; Masip, E.; Garriga, M.; Bulfamante, A.; Asensio-Grau, Andrea; Andrés Grau, Ana María; de Boeck, Kris; Hulst, J.; Ribes-Koninckx, C. (Nature Publishing Group, 2021-01)

[EN] Background Despite treatment with pancreatic enzyme replacement therapy (PERT), patients with cystic fibrosis (CF) can still suffer from fat malabsorption. A cause could be low intestinal pH disabling PERT. The aim ...
Atomization of Microfibrillated Cellulose and Its Incorporation into Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by Reactive Extrusion

Vieira-De Freitas, Pedro Augusto; Barrasa, Hector; Vargas, Fátima; Rivera, Daniel; Vargas, Maria; Torres-Giner, S. (MDPI AG, 2022-02)

[EN] The present study focuses on the preparation and characterization of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) films that were reinforced with cellulose microstructures to obtain new green composite materials ...
Avances en el esclarecimiento de la autenticidad de la miel

Sobrino Gregorio, Lara (Universitat Politècnica de València, 2020-09-02)

[EN] Honey is currently one of the foodstuffs with the highest risk of fraud. Guaranteeing the authenticity of honey, both in terms of botanical/geographical origin and adulteration by the addition of syrups, is a matter ...
Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion

La Fuente-Arias, Carla Ivonne; do Val Siqueira, Larissa; Augusto, Pedro Esteves Duarte; Tadini, Carmen C. (Springer-Verlag, 2022-09)

[EN] Green methods of modification, such as ozone, can bring new functionalities to starch. In this study, starch-based plastics were produced by extrusion, using cassava starch ozonated with a gas flow of 1 L min(-1) at ...
Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ruiz De Assín David, Elia; Ros-Lis, José V.; Amorós, Pedro; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-12)

[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised ...
Bioactive peptides generated from meat industry by products

Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel (Elsevier, 2014-11)

There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
Bioactive peptides generated in the processing of dry-cured ham

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Aristoy, M-Concepción; Mora, Leticia (Elsevier, 2020-08-15)

[EN] Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham ...