Exploració per tema "Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments"
Ara es mostren els items 1-20 de 159
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3D printing food: the sustainable future
(Universitat Politècnica de Catalunya / Kauno Technologijos Universitetas, 2014)
Treball Final de Grau
Accés obert
Realitzat a/amb: Kauno Technologijos universitetasNowadays, eating food is a normal activity in our style of life. Actually, most of us do not realise about which are the processes till food arrives to our dishes. However, is the supply chain balanced? Is all the food ... -
A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
(2016-10-01)
Article
Accés obertThe effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For ... -
About buildings & food
(2018-12-01)
Article
Accés obert -
Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices
(2015-04)
Article
Accés restringit per política de l'editorialIn this work, a comparative study between Aloe vera, chitosan (formulated with acetic (-AC) or citric acid (-C)) and sodium alginate edible coatings was conducted to evaluate the effects on the quality and shelf life of ... -
An inline optic sensor technology to determine milk pH in yogurt manufacturing
(2021)
Comunicació de congrés
Accés obertAccurate determination of yogurt fermentation end-point (i.e., the end of the fermentation process at pH = 4.6) is essential for yogurt manufacturing. As a result of the high complexity of milk fermentation induced by ... -
An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC–ESI-MS/MS, and multi-elemental profile analysis
(Elsevier, 2023-12)
Article
Accés restringit per política de l'editorialThe present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and ... -
Anchoas en salazón: parámetros químicos de calidad
(Escola Superior d'Agricultura de Barcelona, 1984)
Article
Accés obert -
l'Anhídrid sulfurós en els sucs de fruita
(Universitat Politècnica de Catalunya, 2009-07-20)
Projecte/Treball Final de Carrera
Accés obertEls sucs de fruita concentrats son una font de nutrients necessaris per les persones, ja que contenen sucres en quantitats notables que poden ser importants en la dieta com a font d’energia. El contingut en proteïnes i en ... -
Aplicaciones de la crioconcentración en la industria agroalimentaria: revisión
(Mercè Raventós; Jordi Salazar, 2008-11)
Comunicació de congrés
Accés obert -
Aplicaciones de la Espectroscopia de Infrarrojo Cercano (NIR) para predecir el contenido y la actividad de agua del embutido tipo “Fuet“
(Universitat Politècnica de Catalunya, 2020-09-15)
Projecte Final de Màster Oficial
Accés obert
Realitzat a/amb: IRTAThe agri-food sector is one of the main economic engines in Europe. This sector includes the meat industry such as the production of cured sausages. The meat industry is committed to the development of new products and the ... -
Aplicaciones de la luz ultravioleta en los alimentos e implementación de un modelo piloto de desinfección
(Universitat Politècnica de Catalunya, 2016-10-13)
Projecte Final de Màster Oficial
Accés restringit per decisió de l'autorUltraviolet radiation has been successfully applied to the reduction of microorganisms on the surface of different foods, having the advantage that the sensory characteristics of said foods, like their taste, or their ... -
Aplicació de la tècnica d'extracció de Likens-Nickerson (SDE) a productes naturals: poma Fuji i poma Golden
(Universitat Politècnica de Catalunya, 2014-06-19)
Treball Final de Grau
Accés obert[Català]: El mètode de Likens-Nickerson és una tècnica utilitzada per extreure components orgànics volàtils,normalment en el món de les aromes i de les fragàncies. En aquest cas, s’extreuen els components orgànics volàtils ... -
Aplicación de HPLC en la determinación de ácidos orgánicos no volátiles : estudio de su evolución en frutas frigoconservadas
(1999-05)
Article
Accés restringit per política de l'editorial -
Aplicación de tecnologías facilitadoras para la mejora de un sistema de tratamiento de efluentes de lodos activados
(Universitat Politècnica de Catalunya, 2023-07-07)
Projecte Final de Màster Oficial
Accés obertIn the present work, the operation of an activated sludge reactor and the incorporation of different technologies are exposed to improve its operation, monitoring, reduce operating and installation costs, and how can even ... -
Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
(2020-01-01)
Article
Accés obertThe effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated ... -
Assessing the microstructural and rheological changes induced by food additives on potato puree
(2018-02-01)
Article
Accés obertThe effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the ... -
Avocado seed: A comparative study of antioxidant content and capacity in protecting oil models from oxidation
(2018-09-21)
Article
Accés obertIncreasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, ... -
Bioactive Ingredients and Antioxidant Activity of Austrian Wine and Grape Juice
(Universitat Politècnica de Catalunya / Technische Universität Wien, 2008)
Projecte/Treball Final de Carrera
Accés restringit per acord de confidencialitat -
Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
(2014-12-01)
Article
Accés restringit per política de l'editorialFractionated thawing was studied as a method to recover solutes incorporated in the ice obtained in a cryoconcentrator. Thawing times and solute concentration in the ice were determined at several thawing temperatures.; ... -
Calibración de un espectrofotómetro NIR para la determinación de grasa y humedad en productos de bollería frita
(Universitat Politècnica de Catalunya, 2017-07-17)
Treball Final de Grau
Accés restringit per decisió de l'autor
Realitzat a/amb: EuropastryThe production of bakery products on an industrial scale leads to the need for implementing an exhaustive control of the production processes to maintain the quality and security standards set by the law and company. In ...