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Listar por palabra clave "Food quality"

Mostrando ítems 1-14 de 14

Circular Bioeconomy: Novel Processes and Materials for Food Preservation

Torres-Giner, S.; Chiralt, Amparo; González-Martínez, Chelo (MDPI AG, 2023-12)

[EN] Food preservation is a set of procedures and resources aimed at blocking the action of external and internal agents that may alter the original characteristics of food. It has implications regarding aspects of food ...
Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

Castro Giráldez, Marta; Dols, Laura; Toldrá Vilardell, Fidel; Fito Maupoey, Pedro (Elsevier, 2011-07-01)

[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were ...
Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

Figueroa-López, Kelly J.; Andrade-Mahecha, Margarita Maria; Torres-Vargas, Olga Lucía (MDPI AG, 2018-01)

[EN] This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper ...
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 ...
Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

Sansano, Mariola; De los Reyes Cánovas, Ruth; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Springer-Verlag, 2018)

[EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato ...
Event-based Dynamic Optimization for Food Thermal Processing: High-Quality Food Production under Raw Material Variability

Alonso, A.A.; Pitarch, José Luis; Antelo, L.T.; Vilas, C. (Elsevier, 2021-05)

[EN] Industrial canneries are subject to perturbations that may compromise food safety requirements. In such cases, plant operators typically increase the processing time, leading to undesirable large processing cycles and ...
Improving Vegetables' Quality in Small-Scale Farms Through Stakeholders' Collaboration

Esteso, Ana; Alemany Díaz, María Del Mar; Ortiz Bas, Ángel (Springer, 2020)

[EN] Small farms are responsible for 80% of theworld¿s agricultural production although they have difficulties to meet the market quality requirements. Corporate social responsibility (CSR) programs where modern retailers ...
Las herramientas de control de calidad, elemento clave para la toma de decisiones en las no conformidades recurrentes

Ahullana Abril, Ana Isabel (Universitat Politècnica de València, 2022-10-20)

[ES] Las herramientas de calidad aplicadas a la industria agroalimentaria son clave para los técnicos que buscan reducir errores y garantizar la máxima calidad y seguridad de los productos. En esta línea, el presente trabajo ...
Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

Martín-Esparza, M.E.; Raga-Soriano, Ana; González Martínez, María Consuelo; Albors, A. (SAGE Publications, 2018)

[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
Recent advances and applications of hyperspectral imaging for fruit and vegetable quality assessment

Lorente, D.; Aleixos Borrás, María Nuria; Gómez Sanchís, Juan; Cubero, S.; García Navarrete, Óscar Leonardo; Blasco Ivars, José (Springer Verlag, 2011-05)

[EN] Hyperspectral imaging systems are starting to be used as a scientific tool for food quality assessment. A typical hyperspectral image is composed of a set of a relatively wide range of monochromatic images corresponding ...
Regulación y fomento de los regímenes de calidad de productos agrarios y alimenticios: su impacto en el desarrollo rural de la Unión Europea y España

Amat Llombart, Pablo (Universidad de Almería. Grupo de Investigación Derecho Civil y Bienestar Social, 2020-06)

[EN] The rural development policy of the EU includes among its measures the promotion of quality regimes for agri-food productions, financing at EU and State level aids that facilitate their implementation and consolidation ...
Simulación y optimización del proceso de pasteurización de alimentos líquidos: minimizar el consumo energético y maximizar la calidad del producto

Peña Carmona, Marcos (Universitat Politècnica de València, 2020-05-07)

[ES] . El objetivo de este trabajo es dimensionar y optimizar el proceso de pasteurización en alimentos líquidos, usando intercambiadores de calor de placas. Para la optimización de dicho proceso, se ha utilizado el programa ...
The risks of success in quality vegetable markets: Possible genetic erosion in Marmande tomatoes (Solanum lycopersicum L.) and consumer dissatisfaction

Casals, Joan; Pascual Bañuls, Laura; Cañizares Sales, Joaquín; Cebolla Cornejo, Jaime; Casañas, Francesc; Nuez Viñals, Fernando (Elsevier, 2011-08-26)

[EN] Following consumer complaints about the quality of modern varieties of tomato, landraces have strengthened their quality markets. In Spain, two tomato landraces, 'Montserrat' and 'Pera Girona', are grown in contiguous ...