Browsing by Author "Carbó Moliner, Rosa"
Now showing items 1-20 of 26
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Active learning strategies applied to experimental research works conducted by foreign students in food engineering studies
(Active Learning for Engineering Education (ALE), 2009)
Conference report
Open AccessForeign students that come for a short stay usually need a cultural adaptation process due mainly to lacks in language skills and cultural differences. These facts involve that some alternative methods have to be developed ... -
Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
(2016)
Part of book or chapter of book
Restricted access - publisher's policyThe aim of this study was the description and assessment of the biochemical and microbiological stability of a semi-fluid spontaneous wheat sourdough, propagated with the same ingredients in two Catalan (Spanish) bakeries ... -
Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
(2015)
Conference lecture
Restricted access - publisher's policyThe aim of this study was the description and assessment of the biochemical and microbiological stability of a semi-fluid spontaneous wheat sourdough, propagated with the same ingredients in two Catalan (Spanish) bakeries ... -
Bioreactors. Examen final
(Universitat Politècnica de Catalunya, 2013-06-17)
Exam
Restricted access to the UPC academic community -
Bioreactors. Examen final. Parte I: Problema; Parte II: Teoría
(Universitat Politècnica de Catalunya, 2014-06-02)
Exam
Restricted access to the UPC academic community -
Bioreactors. Examen final. Parte I: Problema; Parte II: Teoría. Resolución
(Universitat Politècnica de Catalunya, 2014-06-02)
Exam
Restricted access to the UPC academic community -
Capacidad antioxidante y antimicrobiana de vinagres Comerciales
(2006)
Conference lecture
Restricted access - publisher's policyEn este trabajo se ha estudiado la capacidad antioxidante y antimicrobiana de distintos vinagres comerciales. Los parámetros controlados han sido los polifenoles totales, el perfil polifenólico, la capacidad antioxidante ... -
Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
(2014)
Article
Open AccessThe microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual ... -
Digital image analysis of yeast single cells growing in two different oxygen concentrations to analyze the population growth and to assist individual-based modeling
(2018-01-04)
Article
Open AccessNowadays control of the growth of Saccharomyces to obtain biomass or cellular wall components is crucial for specific industrial applications. The general aim of this contribution is to deal with experimental data obtained ... -
Effect of aerobic and microaerophilic culture in the growth dynamics of Saccharomyces cerevisiae and in training of quiescent and non-quiescent subpopulations
(2015-10-01)
Article
Restricted access - publisher's policySaccharomyces cerevisiae is industrially the most important yeast, and its growth in different concentrations of oxygen can be used to improve various application processes. The aims of this work were to study in aerobic ... -
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH
(2019-01-01)
Article
Open AccessPseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts ... -
Evaluación de diferentes fuentes de azúcar para la segunda fermentación de los vinos espumosos tipo cava
(2019)
Article
Restricted access - publisher's policyEvaluación de diferentes fuentes de azúcar para la segunda fermentación de los vinos espumosos tipo cavaG Anglès1, R Carbó2, E Gordún2, M Ginovart3 1 ESAB- Universitat Politècnica de Catalunya, Barcelona. Caves ... -
Histidine decarboxylase-positive lactic acid bacteria strains and the formation of histamine in ripened cheeses
(2018-09-14)
Article
Open AccessThe relationship between histidine decarboxylase-positive (hdc+) lactic acid bacteria (LAB) counts and the amounts of biogenic amines, particularly histamine, in cheeses made with and without LAB starter were investigated. ... -
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(2018-02-01)
Article
Open AccessSourdough; Apple; Grap;, Yogurt; Molecular identification; Yeast -
INDISIM-YEAST:Saccha, an individual-based model to tackle Saccharomyces cerevisiae batch cultures
(2013)
Conference lecture
Open Access -
Influencia de Brettanomyces/dekkera en la evolución de la fermentación alcohólica
(Mercè Raventós, Jordi Salazar, 2008-11)
Conference lecture
Open Access -
Influència de l'etanol i la glucosa en l'activació bacteriana i de la densitat de població en el procés d'acetificació
(Escola Superior d'Agricultura de Barcelona, 2001)
Article
Open Access
