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Browsing by UPV Unit "Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament"

Now showing items 1-20 of 500

A comparative study on the reactive compatibilization of melt-processed polyamide 1010/polylactide blends by multi-functionalized additives derived from linseed oil and petroleum

Quiles-Carrillo, Luis; Fenollar, Octavio; Balart, Rafael; Torres-Giner, S.; Rallini, M.; Dominici, F.; Torre, L. (Department of Polymer Engineering Budapest University of Technology & Economics), Scientific Society of Mechanical Engineerin, 2020-06)

[EN] This research work describes the manufacturing and characterization of novel engineering materials consisted of fully bio-based blends of polyamide 1010 (PA1010) with 20 wt% of polylactide (PLA). Four different ...
A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis

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 ...
A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Doménech Antich, Eva Mª; Gil Sánchez, Luís (Elsevier, 2012-04)

[EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal ...
A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

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 ...
A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks

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 ...
Acrylamide formation and quality properties of chitosan based batter formulations

Sansano Tomás, Mariola; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2016-10-12)

[EN] The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight ...
Active circular evaluation methodology tests

Fenollar, Octavio; Sanchez-Nacher, Lourdes; Lascano-Aimacaña, Diego Sebastián; Torres Giner, Sergio; Ivorra-Martínez, Juan (OCERINT, 2020-01-22)

[EN] In recent years the concept of evaluation has reached a significant transformation. The traditional concept of evaluation as a final act has been replaced by a concept of evaluation as something intrinsic to the ...
Actuación formativa en buenas prácticas de los apicultores de Nampula (Mozambique)

Doménech Antich, Eva María; Juan Borrás, María del Sol; Tanleque Alberto, Fernando; Escriche Roberto, Mª Isabel (Editorial Universitat Politècnica de València, 2022-01-19)

[ES] La formación no debe limitarse al entorno de las aulas. El diseño de planes de formación que fomenten habilidades y nuevas destrezas se configura como una alternativa estratégica clave, especialmente en países en ...
Adaptación de las metodologías docentes como respuesta ante el Covid19

Doménech Antich, Eva María; Adell, Marina; Juan Borrás, María del Sol; Escriche Roberto, Mª Isabel (Editorial Universitat Politècnica de València, 2022-01-19)

[ES] La formación en línea durante el confinamiento, por el COVID-19, puso en evidencia una gran capacidad de improvisación y creatividad para evitar un año académico nulo. A pesar de los aspectos negativos que se vivieron, ...
Age-related digestive alterations and their impact on nutrients digestibility

Hernández Olivas, Ever (Universitat Politècnica de València, 2021-10-25)

[ES] El envejecimiento poblacional es un fenómeno sin parangón en la historia de la humanidad. Así, se espera que las personas mayores de 65 años, o población sénior, doblen por primera a la población infantil en 2050. ...
Age-related gastrointestinal alterations of legumes and cereal grains digestibility

Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2021-06)

[EN] Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some ...
Alginate Beads Containing Lactase: Stability and Microstructure

Traffano-Schiffo, Maria Victoria; Aguirre Calvo, Tatiana R.; Castro Giráldez, Marta; Fito Suñer, Pedro José; Santagapita, Patricio R. (American Chemical Society, 2017)

[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the ...
An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol Production

Conesa Domínguez, Claudia; García Breijo, Eduardo; Loeff, Edwin; Seguí Gil, Lucía; Fito Maupoey, Pedro; Laguarda Miró, Nicolás (MDPI, 2015-09)

Electrochemical Impedance Spectroscopy (EIS) has been used to develop a methodology able to identify and quantify fermentable sugars present in the enzymatic hydrolysis phase of second-generation bioethanol production from ...
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects

Betoret Valls, María Ester; Betoret Valls, Noelia; Castagnini, Juan Manuel; Rocculi, Pietro; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2015-02)

[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose ...
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration

Castro Giráldez, Marta; Tylewicz, Urszula; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2011-08)

[EN] Osmotic dehydration experiments of kiwifruit (Actinidiadeliciosa cv Hayward) were carried out in order to apply a nonlinear irreversible thermodynamic model. Samples were immersed into 65% (w/w) sucrose aqueous solution ...
Análisis de procesos epidemiológicos mediante modelos matemáticos: aplicación a la seguridad alimentaria

Poveda Giner, Joan Josep (Universitat Politècnica de València, 2022-05-09)

[ES] Actualmente existe una clara concienciación de la población por la sostenibilidad, el cuidado del medio ambiente y el bienestar animal. Pero, además los consumidores exigen alimentos seguros lo que implica a toda la ...
Análisis estructural de los productos derivados de cereales y su aplicación en la optimización de procesos y productos

Garzón Lloría, Raquel (Universitat Politècnica de València, 2021-05-24)

[ES] La inspección visual es un parámetro de calidad que describe tanto el aspecto externo como la estructura interna en los productos derivados de cereales. El análisis digital de imagen (ADI) es una herramienta ampliamente ...
ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS

Perdones Montero, Ángela (Universitat Politècnica de València, 2016-12-15)

[EN] Chitosan films and coatings have been obtained, by incorporating different essential oils (EO) and using different homogenization conditions of the film forming emulsions, in order to obtain antifungal materials for ...
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 ...
Antilisterial effect of citrus essential oils and their performance in edible film formulations

Randazzo, Walter; Jiménez Belenguer, Ana Isabel; Settanni, Luca; Perdones Montero, Ángela; Moschetti, Marta; Palazzolo, Eristanna; Guarrasi, Valeria; Vargas Colás, Mª Desamparados; Germana, Maria Antonietta; Moschetti, Giancarlo (Elsevier, 2016-01)

[EN] The antimicrobial activity of eight essential oils (EOs) extracted from the fruit peel of Citrus genotypes (orange, mandarin and lemon) was evaluated against 76 strains of Listeria monocytogenes, previously isolated ...