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Browsing by Subject "Physical properties"

Now showing items 1-20 of 35

A new reconstruction procedure in central schemes for hyperbolic conservation laws

Balaguer Beser, Ángel Antonio (Wiley: 12 months, 2011-07-01)

This paper presents a new point value reconstruction algorithm based on average values or flux values for central Runge-Kutta schemes in the resolution of hyperbolic conservation laws. This reconstruction employs a ...
Antifungal starch-based edible films containing Aloe vera

Ortega-Toro, Rodrigo; Collazo-Bigliardi, Sofía; Rosello Caselles, Josefa; Santamarina Siurana, Mª Pilar; Chiralt, A. (Elsevier, 2017)

[EN] Aloe vera gel, analysed as to its antifungal properties against six fungi causing plant diseases, was found to be most effective against Fusarium oxysporum. It was included in different ratios in starch based films ...
Antioxidant starch films containing sunflower hull extracts

Menzel, C.; González Martínez, María Consuelo; Chiralt, A.; Vilaplana, F (Elsevier, 2019-06-15)

[EN] This study exploits sunflower hulls that are by-product from food industry for the extraction of valuable antioxidant compounds that can be used to produce antioxidant food packaging material based on starch. Fast and ...
Comparative study between the microwave heating efficiency of carbon nanotubes versus multilayer graphene in polypropylene nanocomposites

Galindo-Galiana, Begoña; Benedito, Adolfo; Giménez Torres, Enrique; Compañ Moreno, Vicente (Elsevier, 2016-08-01)

Multiwall carbon nanotubes (MWCNT) and multilayer graphene (MLG) were studied as microwave susceptor additives for polymers. Different percentages of both nanoparticles were added to polypropylene by melt compounding in ...
DESARROLLO Y CARACTERIZACION DE PELÍCULAS DE ALMIDÓN DE MAÍZ POR MEZCLADO CON COMPUESTOS MÁS HIDROFÓBICOS

Ortega Toro, Rodrigo (Universitat Politècnica de València, 2015-07-01)

[EN] Different strategies were used to improve physical properties of corn starch based films, with glycerol (30%) as plasticizer, based on increasing their hydrophobic character in order to reduce the materials' water ...
Efecto de la incorporación de tensoactivos en las propiedades físicas de films a base de almidón de maíz

Ortega Toro, Rodrigo (Universitat Politècnica de València, 2013-05-31)

[ES] El objetivo de este trabajo fue estudiar el efecto de la adición de tensoactivos sobre las propiedades mecánicas, ópticas y de barrera (al oxígeno y vapor de agua) de films a base de almidón de maíz y glicerol, para ...
Efecto de un aditivo extraído de la planta Agave americana sobre las propiedades físicas y mecánicas de un yeso

Ochoa, J.C.; Bonilla Salvador, María Mercedes; Borrachero Rosado, María Victoria; Paya Bernabeu, Jorge Juan (Consejo Superior de Investigaciones CientÍficas (CSIC), 2013)

[EN] Physical and mechanical properties of a plaster paste added with an organic admixture, of the leaves of Agave americana, were studied. Plastic consistency behavior was evaluated and the water/gypsum(w/g) ratio was ...
Efecto del tiempo de almacenamiento y de la humedad relativa ambiente en la estabilidad de diferentes frutas deshidratadas de origen colombiano: plátano popocho (Musa exotica L.), chontaduro (Bactris gasipaes) y pacó (Gustavia superba (Kunth.)

Cartuche Macas, Diana Isabel (Universitat Politècnica de València, 2015-10-28)

[ES] En este trabajo se estudiará la estabilidad de diferentes materias primas de interés para la preparación de un alimento complementario destinado a la población infantil del departamento del Chocó (Colombia). En concreto ...
Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

Vásquez, Francisco; Verdú Amat, Samuel; Islas, Alma R.; Barat Baviera, José Manuel; Grau Meló, Raúl (Cogent OA, 2016)

[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser ...
Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2012-01)

[EN] Starch films are very hygroscopic and undergo crystallization during processing and storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films containing glycerol as plasticizer, in order ...
Effect of sodium caseinate on properties and ageing behaviour of corn starch based films

Jiménez Marco, Alberto; Fabra Rovira, María José; Talens Oliag, Pau; Chiralt Boix, Mª Amparo (Elsevier, 2012-12)

The effect of sodium caseinate addition on corn starch films was studied in terms of microstructural, mechanical, optical and water and oxygen barrier properties and the changes they underwent during their 5 weeks' storage ...
Effect of the incorporation of surfactants on the physical properties of corn starch films

Ortega Toro, Rodrigo; Jiménez Marco, Alberto; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2014-07)

[EN] The effect of surfactant addition on structural, mechanical, optical and barrier properties of corn starch-glycerol based films was studied. Sorbitan monopalmitate, monostearate or monooleate were incorporated into ...
Effect of thermo-pressing temperature on the functional properties of bioplastics made from a renewable wheat gliadin resin

Balaguer-Grimaldo, María De La Paz; Gomez-Estaca, Joaquin; Cerisuelo-Ferriols, Josep Pasqual; GAVARA CLEMENTE, RAFAEL; Hernández-Muñoz , Pilar (Elsevier, 2014-04)

[EN] In this work a new methodology based on thermo-pressing a resin made from gliadins and glycerol has been developed to obtain water resistant films. The effect of processing temperature was studied on the functional ...
Estudio de la calidad física, fisicoquímica y sensorial de productos de kiwi obtenidos mediante métodos combinados de secado

PÈREZ JUAREZ, FERNANDO (Universitat Politècnica de València, 2013-12-19)

[ES] En las últimas décadas se han producido cambios en los hábitos de consumo, que muestran una tendencia de los consumidores hacia productos procesados con una mayor vida útil, fáciles de preparar y con similar calidad ...
Estudio del efecto de la sustitución de grasa por inulina en la estructura y las propiedades físicas de galletas de masa corta

Uzqueda Pellejero, Javier (Universitat Politècnica de València, 2013-04-12)

[ES] En el presente trabajo se estudia el efecto que produce la sustitución de grasa por inulina en la estructura y las propiedades físicas, de masas y galletas de masa corta. Se estudian cinco formulaciones de ...
Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Carregari Polachini, Tiago (Universitat Politècnica de València, 2019-10-21)

[ES] El pre-tratamiento de los residuos de la agroindustria es una de las etapas más complejas del proceso de conversión de biomasa en bioetanol. Esta etapa consiste basicamente en aplicar tratamientos físicos o químicos ...
Films bicapa de almidón-policaprolactona con potencial efecto bioactivo obtenidos mediante moldeo por compresión

Morey Serra, Iris (Universitat Politècnica de València, 2015-11-10)

[ES] El objetivo de este trabajo fue estudiar la influencia del ácido ascórbico (AA) y el sorbato de potasio (SP) sobre las propiedades estructurales, térmicas, fisicoquímicas y estabilidad con el tiempo, de films bicapa ...
Formation of collimated sound beams by three-dimensional sonic crystals

Cebrecos Ruiz, Alejandro; Romero García, Vicente; Picó Vila, Rubén; Pérez Arjona, Isabel; Espinosa Roselló, Víctor; Sánchez Morcillo, Víctor José; Staliünas, Kestutis (American Institute of Physics (AIP), 2012-05-15)

[EN] A theoretical and experimental study of the propagation of sound beams in- and behind three-dimensional sonic crystals at frequencies close to the band edges is presented. An efficient collimation of the beam behind ...
Functionality of several cake ingredients: a comprehensive approach

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2013)

[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role ...
How does the science of physical and sensory properties contribute to gastronomy and culinary art?

Piqueras Fiszman, Betina; Varela, Paula; Fiszman Dal Santo, Susana (Taylor & Francis, 2013)

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions ...