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Listar por palabra clave "Minerals"

Mostrando ítems 1-18 de 18

Age influence on effectiveness of a novel 3-phytase in barley-wheat based diets for pigs from 12 to 108 kg under commercial conditions

Cambra López, María; Cerisuelo, A.; Ferrer, P.; Ródenas Martínez, Luis; Aligué, R.; Moset, V.; Pascual Amorós, Juan José (Elsevier, 2020-09)

[EN] The main objective of this study was to evaluate the influence of pig's age on the effectiveness of a new microbial 3-phytase, produced by Komagataella phaffii, under commercial conditions in barley-wheat based diets. ...
Caracterización funcional y química de cuatro variedades de chuño comercializadas en España

Patrón Espá, Anita (Universitat Politècnica de València, 2019-10-21)

[ES] La búsqueda de nuevos ingredientes para la formulación de los alimentos del futuro nos lleva a buscar distintas fuentes de nutrientes. El chuño y la tunta son los nombres que reciben los productos secados al sol después ...
Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

Acosta-Quezada, P.G.; Raigón Jiménez, Mª Dolores; Riofrío-Cuenca, Tania; García Martínez, María Dolores; Plazas Ávila, María de la O; Burneo, J.I.; Figueroa, Jorge G.; Vilanova Navarro, Santiago; Prohens Tomás, Jaime (Elsevier, 2015-02-15)

[EN] We evaluated 23 tree tomato (Solanum betaceum) accessions from five cultivar groups and one wild relative (Solanum cajanumense) for 26 composition traits. For all traits we found highly significant differences (P < ...
Efecto de la fermentación con Pleurotus ostreatus de habas secas (Vicia Fava L.) sobre su composición nutricional y su impacto sobre la digestibilidad de nutrientes y compuestos bioactivos.

Martí García, Alberto (Universitat Politècnica de València, 2024-05-14)

[ES] Este estudio tiene como objetivo investigar los efectos de la fermentación en estado sólido con un hongo comestible (Pleurotus ostreatus) sobre las habas (Vicia faba), un alimento con un excelente perfil nutricional ...
Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harinas integrales de centeno, arroz o quínoa

Sancho Robles, Marta (Universitat Politècnica de València, 2013-11-06)

[ES] El objetivo del presente trabajo fue determinar las características tecnológicas y nutricionales del pan elaborado por sustitución de 25 y 50% de la harina de trigo convencional por harina integral de arroz (Oryza ...
Fruit composition diversity in land races and modern pepino (Solanum muricatum) varieties and wild related species

Herraiz García, Francisco Javier; Raigón Jiménez, Mª Dolores; Vilanova Navarro, Santiago; García-Martínez, María Dolores; Gramazio, Pietro; Plazas Ávila, María de la O; Rodríguez Burruezo, Adrián; Prohens Tomás, Jaime (Elsevier, 2016)

[EN] Pepino (Solanum muricatum) fruits from 15 accessions of cultivated pepino as well as six accessions from wild relatives were evaluated for contents in dry matter, protein, b-carotene, chlorophylls and seven ...
Fruit quality of organic food: experimental evidence

Raigón Jiménez, Mª Dolores; Figueroa, Manuel; García Martínez, María Dolores; Rodríguez Burruezo, Adrián; Fita, Ana; Prohens Tomás, Jaime (Universidad de Estudios Agrícolas y Medicina Veterinaria Cluj-Napoca, 2011)

The public opinion has a growing concern for food health issues and is interested in the consumption of food of improved quality, which is defined by several aspects, like the internal composition, appearance of the ...
In vitro bioaccessibility of minerals from microalgae-enriched cookies

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier (The Royal Society of Chemistry, 2020-03-01)

[EN] Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. ...
In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains

Farcas, Anca Corina; Socaci, Sonia Ancuta; Chis, Maria Simona; Martínez-Monzó, Javier; García-Segovia, Purificación; Becze, Anca; Torok, Anamaria Iulia; Cadar, Oana; Coldea, Teodora Emilia; Igual Ramo, Marta (MDPI AG, 2022-09)

[EN] Brewers' spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro ...
Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum

Capra, Gustavo; Martínez, Rosana; Fradiletti, Florenca; Cozzano, Sonia; Repiso, Luis; Márquez, Rosa; Ibáñez, Facundo (Editorial Universitat Politècnica de València, 2013-03-25)

[EN] The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 ...
Mejora del valor nutricional y tecnológico de productos de panadería por incorporación de ingredientes a base de chía (Salvia hispanica L.)

Iglesias Puig, Esther (Universitat Politècnica de València, 2013-04-23)

[ES] La Chía (Salvia hispanica L.) es una planta herbácea anual perteneciente a la família de las Labiatae. Estas semillas fueron cultivadas durante muchos siglos por los Indios Aztecas. Actualmente es consumida frecuentemente ...
Microalgae as novel ingredients for the formulation of food products

Uribe Wandurraga, Zaida Natalia (Universitat Politècnica de València, 2021-01-10)

[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados ...
Mineralogical evolution of Portland cement blended with silica nanoparticles and its effect on mechanical strength

Tobón, J. I.; Paya Bernabeu, Jorge Juan; Borrachero Rosado, María Victoria; Restrepo Baena, Oscar Jaime (Elsevier, 2012-11)

Mineralogical analysis on pastes of Spanish Portland cement Type I, blended with nanosilica was carried out by conventional and high-resolution thermogravimetric analysis (TG-HRTG) and X-ray diffraction (XRD) in order to ...
Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

Noguerol-Meseguer, Ana Teresa; Igual Ramo, Marta; Pagán Moreno, Mª Jesús (MDPI AG, 2021-05)

[EN] The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine ...
Plan de empresa dedicada a la venta de barritas de cereales y dátiles con alto contenido nutricional

López Riesgo, Jorge (Universitat Politècnica de València, 2023-09-13)

[ES] El objetivo de este trabajo es diseñar un plan de negocio para la creación de una empresa enfocada en la venta de barritas de cereales y dátiles con alto valor nutricional. El público al que iría dirigido sería a ...
Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Farcas, Anca Corina; Socaci, Sonia Ancuta; Chis, Maria Simona; Pop, Oana Lelia; Fogarasi, Melinda; Paucean, Adriana; Igual Ramo, Marta; Michiu, Delia (MDPI, 2021-11)

[EN] Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, ...
Selection of marine species and meals for cephalopod feeding based on their essential mineral composition

Cerezo Valverde, J.; Tomas-Vidal, A.; Martínez-Llorens, Silvia; Pascual, MC; Gairín, J. I.; Estefanell, J.; Garrido, D.; Carrasco, J. F.; AGUADO-GIMÉNEZ, FELIPE; GARCÍA GARCÍA, BENJAMÍN (Wiley, 2015-10)

[EN] A quantitative analysis of the essential mineral content (mg kg−1 dry weight) was carried out in 31 samples, including molluscs, crustaceans, fish and meals in an attempt to identify those most suitable for formulating ...
Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

García-Segovia, Purificación; Igual Ramo, Marta; Noguerol-Meseguer, Ana Teresa; Martínez-Monzó, Javier (Springer-Verlag, 2020-04)

[EN] One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. ...