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Browsing by UPV Unit "Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments"

Now showing items 1-20 of 2331

"Diseño y caracterización de un bizcocho con elevado contenido en proteínas de origen vegetal de alto valor biológico."

Chorques Paya, Antonio (Universitat Politècnica de València, 2018-10-05)

[ES] Formulación, elaboración, evaluación y estudio comercial de un nuevo producto, un bizcocho con un elevado contenido en proteínas de alto valor biológico, elaborado con harina de garbanzo y avena y proteína de guisante. ...
3D Food printing: effect of apricot pulp concentration on 2 texture analysis profile and image analysis in a gel cylinder

Molina-Montero, María del Carmen; Matas-Gil, Adrián; Igual Ramo, Marta; Martínez-Monzó, Javier; García-Segovia, Purificación (MDPI AG, 2022-09-30)

[EN] Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot ...
3D printing of gels based on xanthan/konjac gums

García-Segovia, Purificación; García-Alcaraz, V.; Balasch Parisi, Sebastià; Martínez-Monzó, Javier (Elsevier, 2020-08)

[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing ...
A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds

Cortes-Lopez, Victoria; Barat Baviera, José Manuel; Talens Oliag, Pau; Blasco, José; Lerma-García, María Jesús (Elsevier, 2018-12)

[EN] The rapid and easy classification of almond varieties with similar morphology, different quality properties and, in most cases, different prices is interesting to protect both the almond industry and the consumers ...
A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis

Calvo-Lerma, Joaquim; Fornes-Ferrer, Victor; Peinado Pardo, Irene; Heredia Gutiérrez, Ana Belén; Ribes-Koninckx C.; Andrés Grau, Ana María (Public Library of Science, 2019-02-22)

[EN] Background Patients with cystic fibrosis have to take enzymatic supplements to allow for food digestion. However, an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy (PERT) is inexistent, and ...
A Mathematical Model to Control the Prevalence of a Directly and Indirectly Transmitted Disease

Cantó Colomina, Begoña; Coll, Carmen; Pagán Moreno, Mª Jesús; Poveda, Joan; Sánchez, Elena (MDPI AG, 2021-10)

[EN] In this paper, a mathematical model to describe the spread of an infectious disease on a farm is developed. To analyze the evolution of the infection, the direct transmission from infected individuals and the indirect ...
A new internal quality index for mango and its predicción by external visible and near-infrared reflection spectroscopy

Cortés López, Victoria; Ortiz Sánchez, María Coral; Aleixos Borrás, María Nuria; Blasco Ivars, José; Cubero García, Sergio; Talens Oliag, Pau (Elsevier, 2016-04-27)

[EN] A non-destructive method based on external visible and near-infrared reflection spectroscopy for determining the internal quality of intact mango cv. ‘Osteen’ was investigated. An internal quality index, well ...
A novel bismuth-based lead-free piezoelectric transducer immunosensor for carbaryl quantification

Fernández-Benavides, D.A.; Cervera-Chiner, Lourdes; Jiménez Jiménez, Yolanda; Arias de Fuentes, O.; Montoya, Ángel; Muñoz-Saldaña, J. (Elsevier, 2019-04-15)

[EN] A novel BNT-BKT-BT piezoelectric ceramic immunosensor, tested for quantification of the pesticide carbaryl is here presented. The measuring format was based on a competitive immunoassay of immobilized conjugate using ...
A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2015-03)

[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments

Seguí Gil, Lucía; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2013-03)

[EN] A study on rehydration of isolated apple cells is presented. Isolated cells previously dehydrated in 35% and 25% sucrose solutions were rehydrated in 5% sucrose under the microscope with the aim of analyzing the ...
A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María (Elsevier, 2022-01-15)

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
A Viscoelastic Model for Honeys Using the Time-Temperature Superposition Principle (TTSP)

Oroian, Mircea; Amariei, Sonia; Escriche Roberto, Mª Isabel; Gutt, Gheorghe (Springer Verlag (Germany), 2013-09)

[EN] The viscoelastic parameters storage modulus (G¡ä) and loss modulus (G¡å) were measured at different temperatures (5ºC, 10ºC, 15ºC, 20ºC, 25ºC, 30ºC, and 40ºC) using oscillatory thermal analysis in order to obtain ...
A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks

Pascual, Lluís; Gras Romero, María Luisa; Vidal Brotons, Daniel José; Alcañiz Fillol, Miguel; Martínez-Máñez, Ramón; Ros-Lis, José Vicente (Elsevier, 2018)

[EN] The relevance of plant-based food alternatives to dairy products, such as vegetable milks, has been growing in recent decades, and the development of systems capable of classifying and predicting the sensorial profile ...
Ablandamiento de carne de cefalópodo (Todarodes sagittatus) mediante papaína. Efecto del tratamiento de cocción

Godoy Astelarra, Joshua (Universitat Politècnica de València, 2020-10-15)

[ES] En la última década del presente siglo, se ha apreciado un aumento significativo del valor comercial de los cefalópodos, en especial en el mercado Mediterráneo. Dada su importancia económica en el consumo de productos ...
Absorbentes celulósicos obtenidos de la paja de arroz. Influencia del proceso de separación de la celulosa

Molinero Fernández, María (Universitat Politècnica de València, 2022-11-21)

[ES] La paja de arroz es un residuo agroalimentario cuya revalorización es necesaria para reducir su impacto ambiental y aprovechar su potencial composicional en el marco de la economía circular. En este trabajo se han ...
Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

Contreras-Ruiz, Marina; Benedito Fort, José Javier; Bon Corbín, José; Garcia-Perez, J.V. (Elsevier, 2018)

[EN] Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during ...
Aceptabilidad del zumo de pomelo en función del procesado

Perera Pérez, Paloma Candelaria (Universitat Politècnica de València, 2016-09-07)

[ES] En este trabajo se pretende estudiar el efecto del procesado en algunas propiedades físicas y sensoriales de zumos de pomelo. Por una parte se obtendrá zumo a partir de pomelo en polvo, obtenido por atomización y por ...
Acoustic fields of acid suspensions containing cassava bagasse: Influence of physical properties on acoustic attenuation

Carregari-Polachini, Tiago; Mulet Pons, Antonio; Telis-Romero, Javier; Carcel, Juan A. (Elsevier, 2021-06)

[EN] The effects produced by high-intensity ultrasound application during the acid pretreatment of biomass can enhance its later conversion into bioethanol. Therefore, it is interesting to evaluate how residues,such as ...
Acoustically assisted supercritical CO2 extraction of cocoa butter: Effects on kinetics and quality

Rodríguez, Óscar; Ortuño Cases, Carmen; Simal Florindo, Susana; Benedito Fort, José Javier; Femenia, Antoni; Roselló Matas, Carmen (Elsevier, 2014-10)

[EN] The effect of high power ultrasound (US) application and pressure on the supercritical fluid extraction (SFE) kinetics of cocoa butter and on characteristics of the extracted cocoa butter (fatty acids composition, ...
Active aqueous extracts from rice straw to improve the preservation capacity of PLA in pork meat

Bas Gil, Nuria Julia (Universitat Politècnica de València, 2022-11-02)

[EN] Rice straw is an agro-industrial lignocellulosic residue produced worldwide in large quantities, highly rich in phenolic compounds with bioactive properties. In this study, aqueous extracts of this residue have been ...