Buscar en RiuNet

Listar

Todo RiuNet

Mi cuenta

Acceder

Ayuda RiuNet

Admin. UPV

Listar por palabra clave "Citric acid"

Mostrando ítems 1-17 de 17

Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration

Castro Giráldez, Marta; Tylewicz, Urszula; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2011-08)

[EN] Osmotic dehydration experiments of kiwifruit (Actinidiadeliciosa cv Hayward) were carried out in order to apply a nonlinear irreversible thermodynamic model. Samples were immersed into 65% (w/w) sucrose aqueous solution ...
DESARROLLO Y CARACTERIZACION DE PELÍCULAS DE ALMIDÓN DE MAÍZ POR MEZCLADO CON COMPUESTOS MÁS HIDROFÓBICOS

Ortega Toro, Rodrigo (Universitat Politècnica de València, 2015-07-01)

[EN] Different strategies were used to improve physical properties of corn starch based films, with glycerol (30%) as plasticizer, based on increasing their hydrophobic character in order to reduce the materials' water ...
Efecto de la incorporación de ingredientes activos en las propiedades físicas y antioxidantes de películas de almidón de trigo y quitosano

Talón Argente, Emmanuelle (Universitat Politècnica de València, 2013-04-23)

[ES] Se elaboraron películas comestibles de almidón de trigo nativo (WS) y quitosano (CH) y se adicionaron diferentes ingredientes activos: aceites esenciales de albahaca (B) y tomillo (T), ácido cítrico (CA), ¿-tocoferol ...
Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch chitosan films

Bonilla Lagos, Maria Jeannine; Talón Argente, Emmanuelle; Atarés Huerta, Lorena María; Vargas, Maria; Chiralt, A. (Elsevier, 2013)

[EN] Blend edible films were prepared from wheat starch (WS) and chitosan (CH) with glycerol as plasticizer. Four active ingredients (antioxidants) were added, namely basil essential oil, thyme essential oil, citric acid ...
Estudio de la separación mediante electrodiálisis de citrato y nitrato presentes en biorreactores para la producción de ácidos orgánicos

Ruiz García, María (Universitat Politècnica de València, 2021-10-04)

[ES] En el presente Trabajo Fin de Grado se analiza el transporte de aniones citrato y nitrato a través de una membrana de intercambio aniónico AMV-N en sistemas de electrodiálisis. La separación de aniones citrato y nitrato ...
Funcionalización de textiles mediante encapsulación por electrohilatura

Mínguez García, David (Universitat Politècnica de València, 2024-02-15)

[ES] Esta memoria de tesis presenta una contribución al estudio de la funcionalización de sustratos textiles mediante la encapsulación de diferentes compuestos empleando la técnica del electrohilado. La variabilidad de la ...
One-pot deposition of gold on hybrid TiO2 nanoparticles and catalytic application in the selective oxidation of benzyl alcohol

Mehri, Afef; Kochkar, Hafedh; Berhault, Gilles; Cómbita Merchán, Diego Fernando; Blasco Lanzuela, Teresa (Elsevier, 2015-01-15)

[EN] One-pot deposition of Au onto TiO2 has been achieved through directly contacting gold (III) salt with nanosized functionalized TiO2 support initially obtained by sol-gel process using titanium isopropoxide and citric ...
Pattern recognition programming to predict productivity of Yarrowia lipolytica DSM 3286 for citric acid production

Hain, Christopher; Gaisser, Sibylle (Editorial Universitat Politècnica de València, 2023-01-10)

[EN] The non-conventional yeast Yarrowia lipolytica is attracting increasing attention due to its potential to produce large amounts of organic acids from hydrophobic substrates. Due to the steadily increasing demand for ...
Properties of starch hydroxypropyl methylcellulose based films obtained by compression molding

Ortega-Toro, Rodrigo; Jiménez Marco, Alberto; Talens Oliag, Pau; Chiralt, A. (Elsevier, 2014-08-30)

[EN] Corn starch glycerol (1:0.3) films, containing or not citric acid (1 g/100 g starch) and HPMC (10 and 20 g/100 g starch), are obtained by compression molding. The microstructure of the films, the thermal behavior, the ...
PVA Nanofibers as an Insoluble pH Sensor

Mínguez-García, David; Montava-Seguí, Ignacio; BONET-ARACIL, MARILÉS; Gisbert Paya, Jaime; Díaz-García, Pablo (MDPI AG, 2023-12)

[EN] Turmeric has been widely studied as a color indicator for pH variations due to its halochromic properties. It has been tested in solution or included in some polymeric matrices. Some studies have demonstrated that its ...
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 ...
Quantification of organic acids using voltammetric tongues

Escobar García, Juan David; Alcañiz Fillol, Miguel; Masot Peris, Rafael; Fuentes López, Ana; Bataller Prats, Román; Soto Camino, Juan; Barat Baviera, José Manuel (Elsevier, 2013-06-01)

Recently, electronic tongues (ET) have appeared as an excellent alternative to traditional techniques for the evaluation of food quality and processes. ET systems are based on arrays of low selectivity sensors that are ...
Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

Martín-Esparza, M.E.; Escriche Roberto, Mª Isabel; Penagos Veléz, Lucas; Martínez Navarrete, Nuria (Wiley, 2011-03-02)

[EN] Background: The development of fruit-based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit-gel ...
Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment

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 ...
Synthesis of WO3 nanorods through anodization in the presence of citric acid: Formation mechanism, properties and photoelectrocatalytic performance

Fernández-Domene, R. M.; Roselló-Márquez, Gemma; Sánchez-Tovar, R.; Cifre-Herrando, Mireia; Garcia-Anton, Jose (Elsevier, 2021-09-25)

[EN] In this study, WO3 nanomds have been fabricated by simple anodization in the presence of different amounts of citric acid and at different anodization times. A comprehensive morphological, structural, electrochemical ...
The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

Atarés Huerta, Lorena María; Pérez Masiá, Rocío; Chiralt, A. (Elsevier, 2011-06)

[EN] Hydroxypropylmethylcellulose based edible films with and without antioxidant additives were characterised as to their microstructure, water vapour and oxygen permeability, mechanical behaviour, optical properties and ...
Utilización de ácido cítrico y EDTA en la limpieza de estructuras pictóricas

Barros García, José Manuel; Llano Torre, Sheila; Rodríguez Serrano, Marina (Universidade Católica Portuguesa, Centro de Investigação em Ciência e Tecnologia das Artes, 2011)

[ES] El ácido cítrico y el EDTA son dos agentes quelantes que se están convirtiendo en herramientas indispensables en la limpieza de estructuras pictóricas. Sin duda, permiten solucionar problemas muy complejos aunque ...