Paredes Ortega, Paloma(Universitat Politècnica de València, 2023-09-06)
[ES] La transformación de frutas y hortalizas genera residuos y destríos en cantidades muy elevadas, lo que constituye un problema para las empresas debido a la necesidad de gestionarlos. La reintroducción de estos productos ...
Bets Plasencia, Carolina(Universitat Politècnica de València, 2015-01-27)
[EN] Yeast (Saccharomyces cerevisiae) is an important model to understand the molecular mechanisms of the defense to different types of stress. Production of reactive oxygen species (ROS) is one of the fundamental stresses ...
Mollá Martí, Esperanza(Universitat Politècnica de València, 2022-10-20)
[EN] The retrograde response was the main communication mechanism between the mitochondria and the nucleus and was discovered in Saccharomyces cerevisiae. It consists of a signaling pathway involving signal transducing ...
Aleixandre-Tudó, José Luis; Nieuwoudt, Helené; Olivieri, Alejandro; Aleixandre Benavent, José Luís; Du toit, Wessel(Elsevier, 2017)
[EN] Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of wines. The acquisition of information related to phenolic compounds during the winemaking process is therefore becoming a ...
Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; González Martínez, María Consuelo(ISEKI Food Association (IFA), 2015-10)
[EN] Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, ...
Bustamante Jaramillo, Daniel Arturo(Universitat Politècnica de València, 2021-10-29)
[ES] El aprovechamiento de subproductos para producir biocombustibles, energía y compuestos químicos básicos es cada vez más necesario en la situación actual de escasez de petróleo y preocupación por el medioambiente. ...
Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2015-02)
The bread-making process is a set of operations where could be relevant to use monitoring methods.
Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected.
Several methods ...
[EN] Combining biotechnology and encapsulation by spray-drying is possible to obtain microorganisms-based products in powder format without losing viability. A methodology based on the improvement of the thermal stress ...
Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2015-03)
Characterisation of wheat flour destined for the bread-making process was studied by using hyperspectral
image analyses based on Short-wave NIR imaging (SW-NIR). The first step was to characterise
wheat flour batches by ...
[EN] In this paper, we present a comparative study of the adsorption behavior of short chain alcohols (pure and in aqueous solution) into silicalite-1 (MFI-type zeolite) and silicalite-2 (MEL-type zeolite). For quite some ...
Medina Ventura, Carla(Universitat Politècnica de València, 2015-09-03)
[ES] Este Trabajo Final de Grado tiene como objetivo disminuir los costes de las empresas panarias para ello se sustituye cierto porcentaje de harina de trigo por harina de avena, variando lo menos posible las propiedades ...
Gálvez López, Marina(Universitat Politècnica de València, 2023-10-10)
[ES] La valorización de subproductos agroindustriales para su aprovechamiento en alimentación animal supone una alternativa útil que crea la oportunidad de optimizar la sostenibilidad de la cadena agroalimentaria, a la vez ...