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Listar por autor "Traffano Schiffo, María Victoria"

Mostrando ítems 1-20 de 23

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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 ...
Análisis de las isotermas de sorción de pollo mediante espectrofotometría en radiofrecuencia

Hedrera García, Jessica (Universitat Politècnica de València, 2019-01-09)

[ES] El sector de la carne es uno de los segmentos de crecimiento más rápidos de la economía agraria. La carne de pollo se ha convertido en un alimento básico de una dieta sana y equilibrada y de precio asequible. El ...
Análisis y detección de las estrías blancas en pechuga de pollo

Romero Ruiz, Sergio (Universitat Politècnica de València, 2016-03-29)

[ES] En los últimos años, uno de los principales objetivos de la industria avícola en el entorno mundial ha sido el de aumentar su producción mediante una intensificación en la producción con el objetivo de generar mayores ...
Desarrollo de un modelo termodinámico del proceso de liofilización de pechuga de pollo mediante termografía infrarroja

Tomás Egea, Juan Ángel (Universitat Politècnica de València, 2017-09-19)

[ES] La carne de pollo se ha convertido en uno de los tipos de carne más vendidos debido al bajo precio y un elevado valor nutricional. La aplicación de la técnica de liofilización a un producto cárnico permite conservarlo ...
Development of a methodology to categorize poultry meat affected by deep pectoral myopathy

Traffano-Schiffo, Maria Victoria; Chuquizuta, Tony; Castro Giraldez, Marta; Fito, Pedro J. (Blackwell Publishing, 2021-03)

[EN] The growth of poultry production has led to an increase in the incidence of internal defects in chicken and turkey broilers, such as Deep Pectoral Myopathy (DPM). DPM is an ischemic hemorrhage or necrosis caused by ...
Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Herrero Bosch, Vicente; Colom Palero, Ricardo José; Fito Suñer, Pedro José (Elsevier, 2018)

[EN] The trend in meat consumption has changed drastically in the last years, mainly due to the relationship of red and processed meats with cancer and cardiovascular diseases, which has caused a substantial growth in ...
Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses

Traffano-Schiffo, Maria Victoria; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José (MDPI AG, 2017)

[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based ...
Diseño de un encapsulado de escopoletina en matriz de alginato, con moduladores de liberación en medio gástrico

Frutaz, Giorgia (Universitat Politècnica de València, 2024-07-31)

[ES] Le enfermedad por reflujo gastroesofágico (ERGE) constituye un problema clínico mundial, siendo su frecuencia mayor en los países occidentales como España, donde afecta al 15% de la población. Por definición, se trata ...
Diseño de un sistema de monitorización del reflujo gástrico mediante espectrofotometría en radiofrecuencia

Serrador Vallcanera, Alba (Universitat Politècnica de València, 2017-10-20)

[ES] Debido a que en los últimos años se ha observado un número creciente de casos de trastorno por Reflujo Gastroesofágico, así como de las enfermedades interrelacionadas con este (p.e. hernia de hiato), el desarrollo ...
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Castro Giraldez, Marta; Fito Suñer, Pedro José; Ragni, Luigi; Dalla Rosa, Marco (Elsevier, 2016-12)

[EN] Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer ...
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro José; Santagapita, P.R. (Elsevier, 2017-10)

[EN] The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of beta-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process ...
Espectrofotometría de baja frecuencia aplicada a sistemas alimentarios

Traffano Schiffo, María Victoria (Universitat Politècnica de València, 2018-09-14)

Food industry has evolved remarkably during the last decades due to the need to technify the production with the aim of reducing processing times and to increase industry profits, without this implying a decrease of the ...
Estudio cinético del secado de pechuga de pollo mediante FT-TPR

Pastor Tudela, Vicente (Universitat Politècnica de València, 2017-10-05)

[ES] El consumo de carne de pollo se ha incrementado de manera importante en los últimos años. Éste aumento se debe a que es una de las carnes con menos porcentaje en grasa, lo que le confiere un carácter saludable. Es ...
Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro José; Perullini, M.; Santagapita, P. R. (Elsevier, 2018-01)

[EN] Previous works show that the addition of trehalose and gums in ß-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine ...
Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

Tomas-Egea, Juan Angel; Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro José (MDPI AG, 2021-02-15)

[EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the ...
Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José (Elsevier, 2018-12)

[EN] Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and ...
New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Colom Palero, Ricardo José; Talens Oliag, Pau; Fito, Pedro J. (Elsevier, 2021-03)

[EN] Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the ...
New Spectrophotometric System to Segregate Tissues in Mandarin Fruit

Traffano-Schiffo, Maria Victoria; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José (Springer-Verlag, 2017)

[EN] The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial ...
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José (Elsevier, 2017)

[EN] Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to ...
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Romani, S.; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José (Elsevier, 2017)

[EN] This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water ...