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Browsing by Subject "Phenolic compounds"

Now showing items 1-20 of 50

A new methodology to assess the performance of AOPs in complex samples: Application to the degradation of phenolic compounds by O3 and O3/UV-A Vis

García-Ballesteros, Sara; Mora Carbonell, Margarita; Vicente Candela, Rafael; Vercher Pérez, Rosa Francisca; Sabater Marco, Consuelo; Castillo López, María-Ángeles; Amat Payá, Ana María; Arqués Sanz, Antonio (Elsevier, 2019)

[EN] A methodology combining experimental design methodology, liquid chromatography, excitation emission matrixes (EEM) and bioassays has been applied to study the performance of O3 and O3/UVA-vis in the treatment of a ...
Antioxidant and antibacterial effects of natural phenolic compounds on green composite materials

España Giner, José Manuel; Fages, E.; Moriana Torró, Rosana; Boronat Vitoria, Teodomiro; Balart Gimeno, Rafael Antonio (Wiley-Blackwell, 2012-08)

[EN] The aim of this study is to establish the thermal performance of a biocomposite (Arbofill kokos (R)), stabilized with different natural phenolic additives, to check the antioxidant capacity of the resulting compounds. ...
Application of high Power ultrasounds during red wine vinification

Baustista-Ortin A.B.; Jimenez-Martinez M.D; Jurado, Ricardo; Iniesta, Juan Alberto; Terrades-Rocafull, Luis Salvador; Andrés Grau, Ana María; Gomez-Plaza, Encarna (Blackwell Publishing, 2017)

[EN] Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the ...
Aprovechamiento de subproductos de zumos de frutos rojos para el diseño de alimentos

Díez Sánchez, Elena (Universitat Politècnica de València, 2021-09-02)

[ES] La presente tesis plantea distintas estrategias para el diseño de alimentos a partir del aprovechamiento del bagazo que se genera como subproducto en la industria de elaboración de zumos de frutos rojos. De este modo, ...
Biological treatment of hypersaline wastewater from table olive processing: Process performance and protist population under different operating conditions

Ferrer-Polonio, Eva; Pérez Uz, Blanca; Mendoza Roca, José Antonio; Iborra Clar, Alicia; Pastor Alcañiz, Laura (Elsevier, 2017)

[EN] Biological treatment of fermentation brines from table olive processing (FTOP) entails many difficulties due to their very high salinity and high COD concentration, which include some phenolic compounds. These extreme ...
Brine recovery from hypersaline wastewaters from table olive processing by combination of biological treatment and membrane technologies

Ferrer-Polonio, Eva; Carbonell Alcaina, Carlos; Mendoza Roca, José Antonio; Iborra Clar, Alicia; Alvarez Blanco, Silvia; Bes-Piá, M.A.; Pastor Alcañiz, Laura (Elsevier, 2017)

[EN] The fermentation brines from table olive processing (FTOP) are hypersaline effluents (conductivities higher than 75 mS·cm-1) with high organic matter concentrations (COD around 10 g·L-1), which also include phenolic ...
By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

Melgar-Castañeda, Bruno; Dias, Maria Inês; Ciric, Ana; Sokovic, Marina; Garcia-Castello, Esperanza M.; Rodríguez López, Antonio Diego; Barros, Lillian; Ferreira, Isabel (Elsevier, 2017)

[EN] Opuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a ...
Caracterización de la extracción de compuestos con capacidad antioxidante a partir de patatas de variedades andinas

Cuaspud Cuaical, Silvana Carolina (Universitat Politècnica de València, 2019-09-02)

[ES] La obtención de compuestos bioactivos a partir de matrices vegetales requiere de procesos de extracción eficientes. De ahí surge el interés en la aplicación de tecnologías alternativas para acelerar la cinética del ...
Caracterización de zumo y bagazo de pitaya y bioaccesibilidad de sus principales compuestos bioactivos

Giménez Solano, Júlia (Universitat Politècnica de València, 2021-09-03)

[ES] La pitaya amarilla (Selenicereus megalanthus) se ha convertido en uno de los principales productos exóticos de exportación de Colombia. Se trata de una fruta exótica que es consumida principalmente en fresco, que ...
Caracterización funcional y química de cuatro variedades de chuño comercializadas en España

Patrón Espá, Anita (Universitat Politècnica de València, 2019-10-21)

[ES] La búsqueda de nuevos ingredientes para la formulación de los alimentos del futuro nos lleva a buscar distintas fuentes de nutrientes. El chuño y la tunta son los nombres que reciben los productos secados al sol después ...
Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques

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

[EN] The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ...
Comparative Analysis of the Antioxidant Response to Salt Stress in Inula crithmoides and Dittrichia viscosa

Chaura, Juliana; AL HASSAN, MOHAMAD; Daniso, Enrico; Vicente Meana, Óscar; Boscaiu Neagu, Mónica Tereza (2015)

Salt stress, as well as other abiotic stresses, induces the activation of antioxidant systems in plants, since they cause oxidative stress as a secondary effect. We have analysed the antioxidant response to salt treatments ...
Comparison of different ultrafiltration membranes as first step for the recovery of phenolic compounds from olive-oil washing wastewater

Cifuentes-Cabezas, Magdalena Soledad; Carbonell Alcaina, Carlos; Vincent Vela, Maria Cinta; Mendoza Roca, José Antonio; Alvarez Blanco, Silvia (Elsevier, 2021-03)

[EN] The production of olive oil generates wastewater with a high organic load and toxicity due to the high concentration of phenolic compounds. In recent years, the study on the treatments of these waters has been intensified ...
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization

Mendez Lagunas, Lilia L.; Garcia Rojas, Daniel Alberto; Andrés Grau, Ana María; Barriada Bernal, Luis Gerardo; Rodriguez Ramirez, Juan (Elsevier, 2022-03)

[EN] The purpose of this work is to study the effect of the traditional processing conditions of the corn (maize) tortilla on the content and bioaccessibility of total phenolic compounds (TPC). Corn tortillas are part of ...
Digestibilidad de nutrientes y compuestos bioactivos en caqui y productos derivados

Sánchez Alberola, Santiago (Universitat Politècnica de València, 2020-10-01)

[ES] Actualmente, la preocupación del consumidor por la salud ha incrementado y esto ha provocado la aparición o redescubrimiento de nuevos alimentos como el caqui y productos derivados de este. Esta fruta contiene numerosos ...
Efecto de la humedad relativa y del almacenamiento en los compuestos bioactivos y actividad antioxidante de un producto extruido de harina de maíz y chontaduro (Bactris gasipaes H.B.K)

Rubira Martínez, Juana (Universitat Politècnica de València, 2018-09-11)

[ES] La extrusión es un proceso tecnológico versátil y de bajo coste empleado en la industria alimentaria para la elaboración de distintos alimentos, entre ellos los productos tipo snack. La mayoría de estos productos ...
Efecto del procesado por altas presiones hidrostáticas sobre la microestructura de cebolla

Díaz García, Aida (Universitat Politècnica de València, 2013-04-12)

[ES] El color, sabor y textura son características importantes de la calidad de las frutas y verduras y son los principales factores que afectan a la percepción sensorial y a la aceptación de los consumidores. Para ...
Efectos del deshojado sobre la composición fenólica y la calidad sensorial de los vinos de Tempranillo en la D.O. Utiel-Requena

Aleixandre-Tudó, José Luis; Fernández, Daniel; Sánchez Diana, Nicolás; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2014)

[EN] Phenolic evolution and sensory quality of bobal red wines produced using different technologies. The aim of this study was to determine the influence of the ripeness of the grapes and maceration time during fermentation ...
Effect of alternating anaerobic and aerobic phases on the performance of a SBR treating effluents with high salinity and phenols concentration

Ferrer-Polonio, Eva; García Quijano, Naurys Tatiana; Mendoza Roca, José Antonio; Iborra Clar, Alicia; Pastor Alcañiz, Laura (Elsevier, 2016-09-15)

The biological treatment of hypersaline wastewaters with high COD and phenols concentration requires long hydraulic retention times and much energy for aeration. In this work aeration time reduction in the reaction phase ...
Effect of processing on the drying kinetics and functional value of dried apricot

Igual Ramo, Marta; García Martínez, Eva María; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Elsevier, 2012-07)

Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. ...