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"
RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia
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"
Quiles-Carrillo, Luis; Fenollar, Octavio; Balart, Rafael; Torres-Giner, S.; Rallini, M.; Dominici, F.; Torre, L.(Department of Polymer Engineering Budapest University of Technology & Economics), Scientific Society of Mechanical Engineerin, 2020-06)
[EN] This research work describes the manufacturing and characterization of novel engineering materials consisted of fully bio-based blends of polyamide 1010 (PA1010) with 20 wt% of polylactide (PLA). Four different ...
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 ...
[EN] Insects have limited ability to regulate their body temperature and have thus required a range of strategies to withstand thermally stressful environments. Under unfavorable winter conditions, insects often take refuge ...
Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Doménech Antich, Eva Mª; Gil Sánchez, Luís(Elsevier, 2012-04)
[EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal ...
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 ...
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 ...
Sansano Tomás, Mariola; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2016-10-12)
[EN] The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight ...
[EN] In recent years the concept of evaluation has reached a significant transformation. The traditional concept of
evaluation as a final act has been replaced by a concept of evaluation as something intrinsic to the ...
Vieira-De Freitas, Pedro Augusto; González Martínez, María Consuelo; Chiralt, A.(Springer-Verlag, 2023-11)
[EN] Aqueous extracts from rice straw (RS), using ultrasound-assisted reflux heating extraction (USHT) and subcritical water extraction (SWE), under two process conditions (160 degrees C, 7 bars; and 180 degrees C, 11 ...
[EN] Bilayer films of cassava starch-based (with 10% gellan gum) and polylactic (PLA): Poly(3-
hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) polyester blend (with 75% PLA) monolayers were
obtained by melt-blending and ...
Hernández Olivas, Ever(Universitat Politècnica de València, 2021-10-25)
[ES] El envejecimiento poblacional es un fenómeno sin parangón en la historia de la humanidad. Así, se espera que las personas mayores de 65 años, o población sénior, doblen por primera a la población infantil en 2050. ...
Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén(Elsevier, 2021-06)
[EN] Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some ...
Traffano-Schiffo, Maria Victoria; Aguirre Calvo, Tatiana R.; Castro Giráldez, Marta; Fito Suñer, Pedro José; Santagapita, Patricio R.(American Chemical Society, 2017)
[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the ...
Duarte, Stevens; Puchades, Almudena; Jiménez-Hernández, Nuria; Betoret Valls, María Ester; Gosalbes, María José; Betoret Valls, Noelia(MDPI, 2023-06)
[EN] The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for ...
Electrochemical Impedance Spectroscopy (EIS) has been used to develop a methodology able to identify and quantify fermentable sugars present in the enzymatic hydrolysis phase of second-generation bioethanol production from ...
Betoret Valls, María Ester; Betoret Valls, Noelia; Castagnini, Juan Manuel; Rocculi, Pietro; Dalla Rosa, Marco; Fito Maupoey, Pedro(Elsevier, 2015-02)
[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium
addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement
of sucrose ...
Castro Giráldez, Marta; Tylewicz, Urszula; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro(Elsevier, 2011-08)
[EN] Osmotic dehydration experiments of kiwifruit (Actinidiadeliciosa cv Hayward) were carried out in order to apply a nonlinear irreversible thermodynamic model. Samples were immersed into 65% (w/w) sucrose aqueous solution ...
Poveda Giner, Joan Josep(Universitat Politècnica de València, 2022-05-09)
[ES] Actualmente existe una clara concienciación de la población por la sostenibilidad, el cuidado del medio ambiente y el bienestar animal. Pero, además los consumidores exigen alimentos seguros lo que implica a toda la ...
Garzón Lloría, Raquel(Universitat Politècnica de València, 2021-05-24)
[ES] La inspección visual es un parámetro de calidad que describe tanto el aspecto externo como la estructura interna en los productos derivados de cereales. El análisis digital de imagen (ADI) es una herramienta ampliamente ...
Perdones Montero, Ángela(Universitat Politècnica de València, 2016-12-15)
[EN] Chitosan films and coatings have been obtained, by incorporating different essential oils (EO) and using different homogenization conditions of the film forming emulsions, in order to obtain antifungal materials for ...