[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. ...
Kaushik, Prashant; Andújar, Isabel; Vilanova Navarro, Santiago; Plazas Ávila, María de la O; Gramazio, Pietro; Herraiz García, Francisco Javier; Brar, Navjot Singh; Prohens Tomás, Jaime(MDPI, 2015-10)
[EN] Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, ...
Iborra Bernad, María del Consuelo(Universitat Politècnica de València, 2013-10-21)
Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en
varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados
han considerado los cambios ...
García Gómez, Vanessa(Universitat Politècnica de València, 2019-05-03)
[ES] El helado es un alimento tradicionalmente de sabor dulce, que se consume en estado
congelado. Para este proyecto, se ha decidido romper los esquemas del mercado elaborando
helados salados, con la particularidad de ...
Moreno Trigos, Mª Yolanda; Sánchez Contreras, Javier; Montes Estellés, Rosa Mª; García Hernández, Jorge; Ballesteros, Lorena; Ferrús Pérez, Mª Antonia(Elsevier, 2012-10)
Listeria monocytogenes is an important agent of foodborne disease, showing low prevalence but high mortality. There is evidence that vegetables are important vehicles of transmission, especially those minimally processed ...
The aim of this work was the development of monoclonal antibodies (MAbs) and highly sensitive immunoassays (ELISAs) to bisphenol A (BPA), a well-known endocrine disruptor able to migrate from the internal coating of cans ...
[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...
Andrés Bello, María Desamparados; BARRETO PALACIOS, VIVIAN; García Segovia, Purificación; Mir-Bel, J.; Martínez Monzó, Javier(Springer Verlag (Germany), 2013-09)
[EN] Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, ...
Viola Valdez, Héctor Manuel(Universitat Politècnica de València, 2019-10-17)
[ES] El presente proyecto está enfocado en mejorar la calidad y buscar oportunidades de mejoras a lo
largo de la línea de producción de maíz mazorca y grano, para posteriormente explotar estas
oportunidades de mejoras ...
Russolillo, Giuseppe; Baladia, Eduard; Moñino, Manuel; Marques-Lopes, Iva; Farran, Andreu; Bonany, Joan; Gilabert, Victoria; Astiasarán, Iciar; Raigón Jiménez, Mª Dolores; Martínez, Alfredo; Ballesteros, Juan Manuel; Miret, Francesc; Palou, Andreu; Romero-de-Ávila, María Dolores; Polanco, Isabel(Fundación Española de Dietistas-Nutricionistas, 2019-12)
[EN] Introduction: Food servings are standard amounts of food stuffs or drinks to help dietetic advice to promote and preserve health. The aim is to establish the serving size of fruits and vegetables (FH) to be used in ...
The influence that consumers have on the exposure assessment due to the presence of Listeria monocytogenes in lettuce was studied. Four stages of the food chain were considered: transport home, storage, handling and washing. ...
Sanzana Ramos, Sigrid Ximena; Gras Romero, María Luisa; Vidal Brotons, Daniel José(Elsevier, 2011)
[EN] This work is part of a study on the process of production of vegetables enriched in Aloe vera using the vacuum
impregnation (VI) technique. The objectives of this work were: (i) to analyze the effects of VI with Aloe ...
[EN] Helicobacter pylori is an emergent foodborne pathogen of concern, the entrance of which into the food chain has been recently related with the possible contamination of raw or minimally processed vegetables. The present ...
[EN] Some species of the Arcobacter genus are considered emerging foodborne and waterborne enteropathogens. However, the presence of Arcobacter spp. in vegetables very little is known, because most studies have focused on ...
Sánchez Marco, Luis David(Universitat Politècnica de València, 2019-10-07)
[ES] El trabajo consiste en modelizar teóricamente mediante la creación de un plan de negocio estructurado la puesta en marcha de una nueva empresa sobre smoothies vegetales y de frutas por altas presiones.
Los vegetales ...
Castillo Gironés, Salvador(Universitat Politècnica de València, 2019-10-07)
[ES] El objetivo es realizar un Proyecto de un espacio de difusión agroecológico donde los productores ecológicos, empresas y clientes puedan hacer negocios, compartir y crear conocimiento e ideas, un espacio que acerque ...
Lorente, D.; Aleixos Borrás, María Nuria; Gómez Sanchís, Juan; Cubero, S.; García Navarrete, Óscar Leonardo; Blasco Ivars, José(Springer Verlag, 2011-05)
[EN] Hyperspectral imaging systems are starting to be used as a scientific tool for food quality assessment. A typical hyperspectral image is composed of a set of a relatively wide range of monochromatic images corresponding ...
Mengod Bautista, Javier(Universitat Politècnica de València, 2020-10-06)
[ES] Actualmente, no existen técnicas de control de calidad en línea que permitan
determinar la calidad de frutas enteras y verduras mediante técnicas no
destructivas. El incremento de la demanda de los consumidores por ...