[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees ...
The application of the cryo-scanning electron microscopy and light microscopy for the study of the interactions at different environmental conditions between Penicillium oxalicum and Fusariumverticillioides is described. ...
Calvo Ramírez, Alejandro(Universitat Politècnica de València, 2013-11-20)
[ES] Un tercio de la producción de alcachofa se destina a la industria, donde un 70-85% de la materia prima se transforma en residuos sólidos. Para una adecuada gestión de estos residuos es necesario conocer sus propiedades ...
Mulet Pons, Antonio(Université de Technologie chimique et de métallurgie (Sofia, Bulgarie), 2011)
[EN] Sorption isotherms determination of apricots and raisins. Sorption isotherms are an important information source in order to establish the stability of food products and their storage conditions. This work addresses ...
[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 ...
López Fernández, Sara(Universitat Politècnica de València, 2016-03-29)
[ES] En este trabajo se analizaron muestras de plátano primitivo (Musa
acuminata AA), cacao (Theoborma cacao L.) y quinoa (Chenopodium quinua)
deshidratadas, equilibradas en ambientes con dos humedades relativas
(11,3% ...
Moraga Ballesteros, Gemma; Igual Ramo, Marta; García Martínez, Eva María; Mosquera, L. Hicela; Martínez Navarrete, Nuria(Elsevier, 2012-10)
The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the
critical water content and critical water activity that cause the glass transition of the amorphous matrix
at storage ...
[EN] Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed ...
Larran, Silvina; Santamarina Siurana, M. Pilar; Rosello Caselles, Josefa; Simón, María Rosa; Perelló, Analía(American Chemical Society, 2020-09-15)
[EN] Fusarium sudanense is a novel fungus recently isolated from asymptomatic samples of wheat grains in Argentina. The fungus caused symptoms of seedling blight and seed rot on wheat after artificial inoculations. It is ...
Altamirano Fortoul, Rossana del Carmen; Hernando Hernando, Mª Isabel; Molina Rosell, Maria Cristina(Springer Verlag, 2014-04)
Enzymes are used in baking as a useful tool for
improving the processing behavior or properties of baked
products. A number of enzymes have been proposed for
improving specific volume, imparting softness, or extend ...
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
[EN] The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method. The ...
Deusa Alonso, Jesús(Universitat Politècnica de València, 2019-09-26)
[ES] Actualmente, la carne de pollo se ha convertido en un alimento muy consumido debido a que se relaciona con una dieta sana. El desarrollo de productos cárnicos a partir de pollo requiere de distintas operaciones de ...
A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration ...
Moreno López, Luis Jorge(Universitat Politècnica de València, 2019-10-25)
[ES] Las frutas son alimentos imprescindibles para una dieta sana y equilibrada. Esto se debe a su riqueza en compuestos bioactivos, que parecen aportar beneficios para la salud. Sin embargo, el consumo ...
Albarracín Hernández, William; Sanchez, Ivan C.; Grau Meló, Raúl; Barat Baviera, José Manuel(Wiley, 2011-07)
[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...
Igual Ramo, Marta; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores; Andrés Grau, Ana María(De GruyterBerkeley Electronic Press, 2011)
The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...
[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in ...
[EN] The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechanical parameters was investigated using breads with two different crust thickness. Results showed that, greater punch ...
MOSQUERA, LUZ HICELA; Moraga Ballesteros, Gemma; Fernández de Córdoba Castellá, Pedro José; Martínez Navarrete, Nuria(Springer Verlag (Germany), 2011-09)
The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. ...