Browsing by Subject "Food"

Analysis of a polymer-coated steel for food can manufacturing

Sellés Cantó, Miguel Ángel; Pérez Bernabeu, Elena; Pla-Ferrando, R; Sanchez-Caballero, Samuel (Editura Universitatii din Oradea, 2014-12)

A new polymer coated steel has been developed and is being considered for food-container applications. This material presents an interesting extension to previous research on polymer laminated steel in ironing. A ...

Assessment of safety margins of exposure to non-genotoxic chemical substances in food

Doménech Antich, Eva Mª; Martorell Alsina, Sebastián Salvador (Elsevier, 2017)

[EN] The concept of Food Safety Margin (FSM) was introduced in microbiological risk analysis as an alternative approach to risk characterization within the informed-risk decision-making process. Its aim was to verify ...

Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure.

Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Girón Hernández, Lunier Joel; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2013-09)

A comparison between the techniques Time of flight (TOF) and Structured Light (SL), for in-line process, was carried out to determine the volume of several food types with different compositions, structures and dimensions; ...

Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps)

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

[EN] We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties in crisps (potato chips). This product category was chosen because of the long-established ...

Desarrollo de recubrimientos comestibles con actividad antifúngica en frutos cítricos.

Valencia Chamorro, Silvia Azucena (2009-10-22)

En la industria citrícola, las pérdidas económicas más importantes en poscosecha se deben las podredumbres verde y azul, causadas por los hongos Penicillium digitatum (Pers.:Fr.) Sacc. y Penicillium italicum Wehmer. Durante ...

Detección de la presencia de Escherichia coli y Salmonella spp. en alimentos por técnicas de cultivo y técnicas moleculares.

Esteve Redondo, Patricia María (2017-07-20)

[ES] El objetivo de este trabajo ha sido estudiar la presencia de Escherichia coli y Salmonella spp. en alimentos, utilizando técnicas de cultivo basadas en métodos normalizados y comparando la efectividad de diferentes ...

Development of active bioplastics based on wheat proteins and natural antimicrobials for food packaging applications

Balaguer Grimaldo, María de la Paz (2017-01-21)

This PhD dissertation focuses on the development of renewable and biodegradable active films based on chemically-modified wheat gliadin proteins endowed with antimicrobial capacity owing to the incorporation of ...

Development of Temperature Buffering Material Concepts Based on Electro-Hydrodynamic Processing of Interest in the Food Cold Chain

CHALCO SANDOVAL, WILSON (2016-01-01)

[EN] The use of latent heat storage materials containing phase change materials (PCM's) is an effective way of buffering thermal fluctuations and has the advantages of high-energy storage density and the isothermal nature ...

Diseño de un dispositivo capaz de personalizar dietas para deportistas

Calvillo Rubio, María (2015-01-29)

[ES] El siguiente proyecto consiste en el diseño de un dispositivo que incorpore todo lo necesario para un deportista que desea tener una alimentación saludable y equilibrada. Será capaz de analizar las condiciones específicas ...

EAT ART

Fuentes Galindo, María Victoria (2014-10-28)

[EN] Exhibition project, about food in the art, where presents part of MACBA's Collection

El sector alimentario en España: Empresas innovadoras

Sanmartín Masiá, Beatriz (2019-07-30)

[EN] The food sector in Spain has undergone a great evolution in recent years. Continuous changes in demand, the emergence of new products and new society habits have made food industry into a continuously evolving sector. ...

Empleo de Transistores Orgánicos Electroquímicos (OECT) para la determinación de ácido ascórbico en alimentos

García Agost, Paula (2016-09-07)

[ES] La electrónica orgánica (organic printed electronics) ha sufrido un increíble desarrollo en los últimos años gracias al descubrimiento de los polímeros orgánicos con características conductoras. La combinación de ...

Estudio de la seguridad biológica de un trabajo de investigación en el laboratorio de microbiología de alimentos

González Navarro, Carlota (2014-10-23)

[EN] The Management Manual Occupational Health and Safety in the Laboratory brings together a range of work organization procedures, which are planned, monitored, recorded and expose all activities to be performed. Working ...

Evaluación de formulaciones alimentarias para su impresión en 3D

Marced Adriá, José (2016-10-14)

[ES] La impresión en 3d es una tecnología en auge mediante la cual podemos imprimir en estado físico y a la escala que se desee casi cualquier tipo de diseño virtual en 3d. El objetivo de este proyecto ha sido el de ...

Evaluación del comportamiento de los patógenos alimentarios Listeria monocytogenes y Vibrio parahaemolyticus mediante técnicas moleculares y cultivo en matrices alimentarias

Herrera Pérez, Ingrid Johana (2013-04-12)

[ES] Listeria monocytogenes y Vibrio parahaemolyticus son microorganismos patógenos humanos transmitidos por alimentos, con la capacidad de introducirse y multiplicarse en la cadena alimentaria. Son capaces de adquirir ...

Fast simultaneous determination of prominent polyphenols in vegetables and fruits by reversed phase liquid chromatography using a fused-core column

Marti, R.; Valcarcel, M.; Herrero-Martinez, J.M.; Cebolla Cornejo, Jaime; Rosello Ripolles, Salvador (Elsevier, 2015-02-15)

A reversed-phase high-performance liquid chromatography method with photodiode array detection has been developed enabling the joint determination of 17 prominent flavonoids and phenolic acids in vegetables and fruits. A ...

Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces.

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...

Microwave heating effect on rheology and microstructure of white sauces

Guardeño Expósito, Luis Miguel; Sanz, Teresa; Fiszman, Susana; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Wiley, 2011-10)

[EN] The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...

Modeling of atmospheric freeze-drying for sliced fruit

Horie, Akane; Kobayashi, Takashi; Nakagawa, Kyuya (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] A mathematical model that simulates atmospheric freeze-drying for apple slices was developed based on the classical mass and heat balance equations. When operated above the glass transition temperature, product shrinkage ...

More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

Piqueras Fiszman, Betina (2012-12-11)

En un contexto dado, nuestra percepción de un estímulo (en el presente marco, un producto alimenticio) se ve afectada, en primer lugar, por sus diversas propiedades sensoriales (extrínsecas e intrínsecas). Las características ...

Browsing by Subject "Food"

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Browsing by Subject "Food"