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Browsing by Subject "Water activity"

Now showing items 1-20 of 25

Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-05)

[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 ...
Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

Sanchez-Jimenez, Virginia; Gomez Alvarez-Arenas, Tomás E.; Rincón, Marta; Benedito Fort, José Javier; Garcia-Perez, J.V. (MDPI AG, 2022-09)

[EN] Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the ...
Cryo-scanning electron microscopy and light microscopy for the study of fungi interactions

Sempere Ferre, Francisca; Santamarina Siurana, Mª Pilar (Wiley, 2011-03)

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. ...
Determinación experimental y modelización de isotermas de sorción de agua de hojas de alcachofa

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 ...
Détermination des isothermes de sorption de l eau des abricots et raisins

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 ...
Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

Bonilla Lagos, Maria Jeannine; Atarés Huerta, Lorena María; Vargas, Maria; Chiralt, A. (Elsevier, 2012-05)

[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 ...
Efecto de la actividad de agua y la temperatura sobre el crecimiento y la esporulación de Aspergillus niger P.E.L. van Tieghem

Sempere Ferre, Francisca; Santamarina Siurana, M. Pilar (2021-03)

[ES] El efecto de la actividad de agua (0,85, 0,90, 0,95, 0,98, 0,995) sobre el crecimiento y la esporulación de Aspergillus niger fue estudiado a distintas temperaturas (15 y 25 ºC). La máxima ratio de crecimiento de la ...
Efecto de la humedad relativa y del tiempo de almacenamiento en la calidad de plátano primitivo, cacao y quinoa secos en polvo

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% ...
Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

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 ...
Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

Calis-Pérez, Carlos; Domínguez-Niño, Alfredo; Urrea-García, Galo; Luna-Solano, Guadalupe (Editorial Universitat Politècnica de València, 2018-09-07)

[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 ...
In vitro antagonistic activity of Trichoderma harzianum against Fusarium sudanense causing seedling Blight and seed rot on wheat

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 ...
Influence of amyloglucosidase in bread crust properties

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 ...
Influencia de la temperatura de secado en la cinética y la astringencia de caqui

Martí Gil, Rebeca (Universitat Politècnica de València, 2024-09-02)

[ES] El cultivo de caqui (Diospyros kaki L.f.) en España ha experimentado un crecimiento importante en los últimos años. El desarrollo de métodos de desantringencia con CO2 y la expansión de la variedad Rojo Brillante ...
Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogenización

Burca Busaga, Cristina Gabriela (Universitat Politècnica de València, 2023-04-03)

[ES] Uno de los desafíos clave que se presenta en el siglo XXI es la necesidad de alimentar a una población cada vez mayor con recursos naturales cada vez más limitados. Adicionalmente, el Objetivo de Desarrollo Sostenible ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[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 ...
Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

Collazos-Escobar, Gentil; Gutiérrez-Guzmán, Nelson; Vaquiro-Herrera, Henry; Cortes-Macias, Erika (Editorial Universitat Politècnica de València, 2018-09-07)

[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 ...
Obtención de las isotermas de sorción de pollo a temperaturas de congelación

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 ...
Quality stability assessment of a strawberry-gel product during storage

Martín-Esparza, M.E.; Escriche Roberto, Mª Isabel; Penagos, L.; Martínez Navarrete, Nuria (Wiley, 2011-04)

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 ...
Relaciones humedad-actividad del agua-temperatura de transmisión vítrea del zumo de naranja liofilizado a diferente temperatura

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 ...
Salt in food processing; usage and reduction: a review

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 ...