[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. ...

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 ...

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] 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, ...

[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] 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 ...