Chorques Paya, Antonio(Universitat Politècnica de València, 2018-10-05)
[ES] Formulación, elaboración, evaluación y estudio comercial de un nuevo producto, un bizcocho con un elevado contenido en proteínas de alto valor biológico, elaborado con harina de garbanzo y avena y proteína de guisante. ...
[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing ...
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] In this paper, a mathematical model to describe the spread of an infectious disease on a farm is developed. To analyze the evolution of the infection, the direct transmission from infected individuals and the indirect ...
[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 ...
Muñoz-Pina, Sara; Duch-Calabuig, Aitana; Ros-Lis, José V.; Verdejo, Begoña; García-España, Enrique; Argüelles Foix, Angel Luís; Andrés Grau, Ana María(Elsevier, 2022-01-15)
[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate ...
[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 ...
Molinero Fernández, María(Universitat Politècnica de València, 2022-11-21)
[ES] La paja de arroz es un residuo agroalimentario cuya revalorización es necesaria para reducir su impacto ambiental y aprovechar su potencial composicional en el marco de la economía circular. En este trabajo se han ...
[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 effects produced by high-intensity ultrasound application during the acid pretreatment of biomass can enhance its later conversion into bioethanol. Therefore, it is interesting to evaluate how residues,such as ...
[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, ...
Bas Gil, Nuria Julia(Universitat Politècnica de València, 2022-11-02)
[EN] Rice straw is an agro-industrial lignocellulosic residue produced worldwide in large quantities, highly rich in phenolic compounds with bioactive properties. In this study, aqueous extracts of this residue have been ...
[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 ...