[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 ...

[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 ...

[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 ...

[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 ...

[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 ...

[ES] València és una ciutat que preserva un patrimoni cultural molt gran gràcies als pobles que s¿han assentat en ella i han deixat empremta de la seua arquitectura i urbanisme. El present treball versa sobre un edifici ...

[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. ...

[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 ...

[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 ...

[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 ...