Cortes-Lopez, Victoria; Barat Baviera, José Manuel; Talens Oliag, Pau; Blasco, José; Lerma-García, María Jesús(Elsevier, 2018-12)
[EN] The rapid and easy classification of almond varieties with similar morphology, different quality properties and, in most cases, different prices is interesting to protect both the almond industry and the consumers ...
Calvo-Lerma, Joaquim; Fornes-Ferrer, Victor; Peinado Pardo, Irene; Heredia Gutiérrez, Ana Belén; Ribes-Koninckx C.; Andrés Grau, Ana María(Public Library of Science, 2019-02-22)
[EN] Background
Patients with cystic fibrosis have to take enzymatic supplements to allow for food digestion. However, an evidence-based method to adjust Pancreatic Enzyme Replacement Therapy (PERT) is inexistent, and ...
[EN] A non-destructive method based on external visible and near-infrared reflection spectroscopy for
determining the internal quality of intact mango cv. ‘Osteen’ was investigated. An internal quality index,
well ...
[EN] A novel BNT-BKT-BT piezoelectric ceramic immunosensor, tested for quantification of the pesticide carbaryl is here presented. The measuring format was based on a competitive immunoassay of immobilized conjugate using ...
Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel(Elsevier, 2015-03)
[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...
[EN] A study on rehydration of isolated apple cells is presented. Isolated cells previously dehydrated in 35%
and 25% sucrose solutions were rehydrated in 5% sucrose under the microscope with the aim of analyzing
the ...
[EN] The viscoelastic parameters storage modulus (G¡ä)
and loss modulus (G¡å) were measured at different temperatures
(5ºC, 10ºC, 15ºC, 20ºC, 25ºC, 30ºC, and 40ºC)
using oscillatory thermal analysis in order to obtain ...
Pascual, Lluís; Gras Romero, María Luisa; Vidal Brotons, Daniel José; Alcañiz Fillol, Miguel; Martínez-Máñez, Ramón; Ros-Lis, José Vicente(Elsevier, 2018)
[EN] The relevance of plant-based food alternatives to dairy products, such as vegetable milks, has been growing in recent decades, and the development of systems capable of classifying and predicting the sensorial profile ...
Godoy Astelarra, Joshua(Universitat Politècnica de València, 2020-10-15)
[ES] En la última década del presente siglo, se ha apreciado un aumento significativo del valor comercial de los cefalópodos, en especial en el mercado Mediterráneo. Dada su importancia económica en el consumo de productos ...
[EN] Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during ...
Perera Pérez, Paloma Candelaria(Universitat Politècnica de València, 2016-09-07)
[ES] En este trabajo se pretende estudiar el efecto del procesado en algunas propiedades físicas y sensoriales de zumos de pomelo. Por una parte se obtendrá zumo a partir de pomelo en polvo, obtenido por atomización y por ...
[EN] The effect of high power ultrasound (US) application and pressure on the supercritical fluid extraction (SFE) kinetics of cocoa butter and on characteristics of the extracted cocoa butter (fatty acids composition, ...
[EN] Bilayer films consisting of one layer of PCL with either one of thermoplastic starch (S) or one of thermo-plastic starch with 5% PCL (S95) were obtained by compression molding. Before compression, aqueoussolutions of ...
[EN] Biodegradable active films were obtained by casting, using glycerol plasticized oxidized corn starch (OS) and bovine gelatine (BG) blends (1:1 mass ratio), with and without ethyl lauroyl arginate (LAE) as antimicrobial ...
Turrero Álvarez, Rosana(Universitat Politècnica de València, 2020-09-08)
[ES] El envasado activo, mediante el uso de polímeros biodegradables/compostables, es una estrategia innovadora para alargar la vida útil de los alimentos, manteniendo su calidad y seguridad. La incorporación de compuestos ...
Cardona Serrate, Fernando(Universitat Politècnica de València, 2019-06-11)
La actividad del agua es un parámetro relacionado con el contenido de agua de un alimento, concretamente con el agua disponible o no ligada al soluto. Es un parámetro determinante en su vida útil, ya que es indicativo del ...
Pérez-Esteve, Édgar; Silvestre Cerdà, Joan Albert; Bas Cerdá, María Del Carmen; Lerma-García, María Jesús; Matarredona Desantes, Nuria; Oltra Badenes, Raúl Francisco(International Association of Technology, Education and Development, 2018)
[EN] Universities all over the world are implementing a competence-based type of teaching and learning to
guarantee certain student learning outcomes at the end of the studies. To reach these student
outcomes, active ...
Ferrer Rosello, Tania(Universitat Politècnica de València, 2018-10-11)
[ES] Entre los sistemas de gestión de la calidad (SGC), la norma ISO 9001
es de las más reconocidas internacionalmente. Esta norma es aplicable a
cualquier organización, independientemente de su tamaño, su modelo de
negocio ...
Sayas Ferré, Manuel(Universitat Politècnica de València, 2020-09-07)
[ES] El trabajo final de grado que se presenta es un trabajo innovador, en cuanto a que se trata de la introducción del cultivo de una nueva especie, colaborando con la Asociación de productores de Moringa oleífera dada ...
Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Larrea Santos, Virginia; Hernando Hernando, Mª Isabel(Elsevier, 2016-06)
The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated ...