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Browsing by Subject "Fermentation"

Now showing items 1-20 of 20

AHP choice in cocoa post-harvest technology for small-scale farmers

Vera Montenegro, Lenin; Baviera Puig, Maria Amparo; García Alvarez-Coque, José María (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2014)

Ensuring that the post-harvest process yields good quality cocoa is a relevant research question. However, the literature currently lacks detailed studies of producers criteria for post-harvest technology selection. There ...
Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; Laparra Llopis, José Moisés; González Martínez, María Consuelo (ISEKI Food Association (IFA), 2015)

[EN] New fermented almond milks were developed by using different potentially probiotic bacteria in order to cover the current demand for health-versatile non-dairy products. An in vitro digestion/Caco-2 cell model was ...
Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Ivorra Martínez, Eugenio; Verdú Amat, Samuel; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2014-06)

Fermentation of the dough is an important phase in the bread-making process which is affected by several important factors related to raw materials and processing. Changes in fermentation affect parameters in the final ...
Control of the brewing process by using microwaves dielectric spectroscopy

Velazquez-Varela, Jose; Castro Giráldez, Marta; Fito Suñer, Pedro José (Elsevier, 2013-12)

[EN] Dielectric spectroscopy in microwave and radiofrequency region is an emerging control technique used to obtain information about the transformation of biological systems. In microwave region, the main interaction is ...
Degradation of dietary oligofructose and inulin in the gastro-intestinal tract of the rabbit and the effects on caecal pH and volatile fatty acids.

Maertens, L.; Aerts, J.M.; De Boever, J. (World Rabbit Science. ICTA. UPV, 2004)

[EN] Three experimental fattening diets were each fed ad libitum to 12 animals of 8-9 weeks of age (initial weight 2,257 ± 87 g). The diets contained 0% (Control), 2% oligofructose (OF) (Raftifeed(R) OPS) or 2% inulin ...
Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales.

Bernat Pérez, Neus (2013-11-19)

El proyecto de tesis tiene como fin desarrollar y caracterizar productos fermentados a partir de licuados vegetales con una excelente calidad nutricional y sensorial. Para conseguir el propósito mencionado se eligieron ...
Development of a non-dairy probiotic fermented product based on almond milk and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2015-09)

A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus ...
Effect of inulin supplementation and age on growth performance and digestive physiological parameters in weaned rabbits

Bónai, A.; Szendró, Zs.; Matics, Zs.; Fébel, H.; Kametler, L.; Tornyos, G.; Horn, P.; Kovács, F.; Kovács, M. (World Rabbit Science. ICTA. UPV, 2010-10)

[EN] Three diets were formulated, a control diet (C, 40.7% NDF, 15.1% CP), the same diet but medicated (M, 500 mg/kg oxytetracycline and 50 mg/kg thiamulin), and a third diet obtained substituting 4% of barley with inulin ...
Estudio preliminar de la fermentación de licuado de avena (Avena sativa l) con microorganismos probióticos como alternativa a las leches de origen animal

Suárez Guzmán, Lina María (2013-04-16)

[ES] En el presente trabajo se plantea el aprovechamiento de las grandes ventajas funcionales y nutricionales de los microorganismos probióticos combinados con la interesante composición de la avena (Avena sativa) para ...
Evaluación de diferentes sustitutos de trigo en la elaboración de pan.

Jorge Sánchez, José Ramón (2015-10-05)

[ES] En el presente trabajo se pretende estudiar el comportamiento de las masas y panes al sustituir parcialmente la harina de trigo por diferentes sustitutos (salmón y merluza) en diferentes porcentajes (5% y 10%). Para ...
Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2014-12)

Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and ...
Mejora y optimización del proceso de elaboración de la cerveza dentro de una industria cervecera

Gómez García, Adrián (2014-09-24)

[ES] Este trabajo final de grado se centra en el proceso de elaboración de la cerveza y como, interviniendo en diferentes puntos de este proceso se consigue optimizar los recursos y mejorar la calidad de las materias ...
MONITORIZACIÓN EN CONTINUO DE LA ETAPA DE FERMENTACIÓN DE MASAS PANARIAS MEDIANTE LA TÉCNICA DE VISIÓN 3D BASADA EN EL MÉTODO DE LUZ ESTRUCTURADA

Fuentes Pérez, Esteban (2013-11-19)

[ES] El objetivo del presente trabajo fue la monitorización de la fase de fermentación de masas panarias mediante el análisis de imagen 3D basado en la Luz Estructurada. Para comprobar la capacidad de la técnica de obtener ...
Optimización de la detección de daños oxidativos en la célula viva y en tiempo real.

Bets Plasencia, Carolina (2015-01-27)

[EN] Yeast (Saccharomyces cerevisiae) is an important model to understand the molecular mechanisms of the defense to different types of stress. Production of reactive oxygen species (ROS) is one of the fundamental stresses ...
Phenolic profiling of grapes, fermenting samples and wine using UV-Visible spectroscopy with chemometrics.

Aleixandre-Tudó, José Luis; Nieuwoudt, Helené; Olivieri, Alejandro; Aleixandre Benavent, José Luís; Du toit, Wessel (Elsevier, 2017)

[EN] Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of wines. The acquisition of information related to phenolic compounds during the winemaking process is therefore becoming a ...
Probiotic fermented almond milk as an alternative to cow-milk yoghurt

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; González Martínez, María Consuelo (ISEKI Food Association (IFA), 2015-10)

[EN] Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, ...
Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2015-02)

The bread-making process is a set of operations where could be relevant to use monitoring methods. Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected. Several methods ...
Stabilization of Lactobacillus sp. with enhanced thermal resistance by spray-drying

Rivera, Daniel; Valverde, Mariana; Valera, Ana; Torrejón, Ana; Espí, Joaquín; Gómez, Encarna; Ruiz, Begoña (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Combining biotechnology and encapsulation by spray-drying is possible to obtain microorganisms-based products in powder format without losing viability. A methodology based on the improvement of the thermal stress ...
Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging

Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2015-03)

Characterisation of wheat flour destined for the bread-making process was studied by using hyperspectral image analyses based on Short-wave NIR imaging (SW-NIR). The first step was to characterise wheat flour batches by ...
Sustitución parcial de harina de trigo por harina de avena para la elaboración de pan.

Medina Ventura, Carla (2015-09-03)

[ES] Este Trabajo Final de Grado tiene como objetivo disminuir los costes de las empresas panarias para ello se sustituye cierto porcentaje de harina de trigo por harina de avena, variando lo menos posible las propiedades ...