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 ...
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. ...
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 ...
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 ...
[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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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. ...
Moraga Ballesteros, Gemma; Igual Ramo, Marta; García Martínez, Eva María; Mosquera, L. Hicela; Martínez Navarrete, Nuria(Elsevier, 2012-10)
The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the
critical water content and critical water activity that cause the glass transition of the amorphous matrix
at storage ...
[EN] In this work the spray drying of the fresh stevia leaves aqueous extract without encapsulating agents was carried out. The effect of the inlet air temperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the total ...
Dabrowska, Monika(Universitat Politècnica de València, 2014-02-28)
[ES] Los objetivos de la presente investigación fueron la evaluación del efecto de incubación con Lactobacillus salivarius spp. salivarius sobre las propiedades físico-químicas y funcionales de un líquido simbiótico y la ...
Munekata, Paulo E. S.; Alcantara, Cristina; Collado, María Carmen; Garcia-Perez, J.V.; Saraiva, Jorge A.; Lopes, Rita P.; Barba, Francisco J; do Prado Silva, Leonardo; Sant'Ana, Anderson S.; Movilla Fierro, Elena; Lorenzo, Jose M.(Elsevier, 2019-12)
[EN] Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. ...