Now showing items 1-20 of 33

    • Aplicaciones de la luz ultravioleta en los alimentos e implementación de un modelo piloto de desinfección 

      López Domínguez, Rosa Cristina (Universitat Politècnica de Catalunya, 2016-10-13)
      Master thesis
      Restricted access - author's decision
      Ultraviolet 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 ...
    • Aprofitament dels residus de pa per l'obtenció de glucosa 

      Gonzalez Sanchez, Maria Jose (Universitat Politècnica de Catalunya, 2015-10-28)
      Bachelor thesis
      Open Access
      We apply an enzymatic treatment for glucose. This glucose will be reused in the same industry.
    • Calibració i validació de diferents paràmetres d'un NIR on-line pel seu ús en el control de qualitat de farina de soja 

      Araujo Belles, Maria (Universitat Politècnica de Catalunya, 2017-10-17)
      Bachelor thesis
      Restricted access - author's decision
      Covenantee:   Bunge Ibérica
      The project has been developed in Bunge Iberica SA, due to the need to keep an exhaustive control of the quality of the transgenic soya meal. The idea was to install a Near-Infrared (NIR) On-line to have a continuous ...
    • Caracterización del contenido de almidón de residuos de pan para la obtención de jarabe de glucosa 

      Sosa Sellán, Sandy (Universitat Politècnica de Catalunya, 2015-10-29)
      Bachelor thesis
      Open Access
      The residue of breads that are generated after processing are increasing. For this reason, these wastes are collected and intended for the reuse therefore giving it a different function. Some of the alternatives of reuse ...
    • Caracterización espectrofotométrica de esterasas 

      Garcia Cots, Marc (Universitat Politècnica de Catalunya, 2017-09-14)
      Master thesis
      Restricted access - author's decision
      The esterase enzyme is in dimer form but at specific conditions it changes its structure to monomer. A study is carried out on how the enzyme performs its highest enzymatic activity and therefore provides its optimum working ...
    • Caracterización estructural de quelados de ácido cítrico con cationes divalentes 

      Cadenas Ramirez, Jorge (Universitat Politècnica de Catalunya, 2020-09-10)
      Bachelor thesis
      Open Access
      The objective of this study has been the characterization of citric acid chelates with divalent cations (iron, copper, and zinc) by FTIR and XRD testing, melting point and macroscopic observations to support with this the ...
    • Carbon dioxide laser fruit labelling 

      Jordà Soriano, Ariadna (Universitat Politècnica de Catalunya, 2020-07-15)
      Master thesis
      Restricted access - confidentiality agreement
      Covenantee:   ON-LASER Systems & Aplications
      Nowadays most of the fruits found in supermarkets have a label with the brand of the company that sells them. Most of these labels are made of non-biodegradable plastic, resulting in waste that damages the environment. ...
    • Efecte de l'aplicació d'ultrasons en l'enfosquiment enzimàtic de la patata (Solanum Tuberosum L.) 

      Sadurni Ensenyat, Miquel (Universitat Politècnica de Catalunya, 2018-07-09)
      Bachelor thesis
      Open Access
      Different chemicals and physicals processes can be used to satisfy the consumer and obtain a high organoleptic quality and healthy safe food. Among the new physical processes we find pulsating electric fields, high hydrostatic ...
    • Efecte de la temperatura i concentració en la reologia d’hidrocol·loides 

      Alquezar Gili, Aleix (Universitat Politècnica de Catalunya, 2019-10-29)
      Bachelor thesis
      Restricted access - author's decision
      Hydrocolloids are a group of food additives, used in the food industry and in the gastronomic field. Its purpose is to impart viscosity in aqueous systems, form gels, stabilize emulsions and suspensions, among others. The ...
    • Efecte de l’aplicació d'ultrasons sobre la inhibició de la polifenoloxidasa i peroxidasa en patata (Solanum tuberosum) 

      De Gea Teixidó, Ivan (Universitat Politècnica de Catalunya, 2019-07-15)
      Bachelor thesis
      Open Access
      The food industry has as a priority the development of methods that allow obtaining food with safety, good appearance and at the same time preserve the organoleptic qualities. There are a large number of methods, among the ...
    • Efecte dels additius i la temperatura en la reologia del puré de patata 

      Riba Tamburini, Claudia (Universitat Politècnica de Catalunya, 2018-02-06)
      Bachelor thesis
      Open Access
      Considering that potato puree is rich in starch, some of the rheological properties of this product have been studied in order to advance in new technologies such as 3D printing. The material used was the commercial purée ...
    • Efecte dels ultrasons i solucions àcides en l'enfosquiment enzimàtic de la patata (Solanum tuberosum ) 

      Caballero Anento, Andrea (Universitat Politècnica de Catalunya, 2017-07-05)
      Bachelor thesis
      Open Access
      Enzymatic browning in fresh vegetables (rich in phenolic compounds), is caused by the action of polyphenol oxidase (PPO) and peroxidase (POD) enzymes. The aim of the present work has been to determine the effect of ultrasound ...
    • Effect of liquefynig crystallized honey through an ultrasound bath 

      Kabbani, Dania (Universitat Politècnica de Catalunya, 2010-06)
      Master thesis
      Restricted access - author's decision
      Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of the consumers and by food companies for ease of handling and a better method compared to expensive and time-consuming ...
    • Elaboración de sales gastronómicas enriquecidas con componentes bioactivos procedentes del tomate cherry pera, la guindilla y la áloe vera 

      Morà Miranda, Marta (Universitat Politècnica de Catalunya, 2018-02-06)
      Bachelor thesis
      Open Access
      Abstract Nowadays, salt has begun to play a crucial role beyond flavour enhancement. As new culinary tendencies progress more specific salts are created. Regardless of the additive function in gastronomy, disproportionate ...
    • Estudi de l 'efecte de l'ús d'algues en aliments per ser utilitzats per impressió 3D 

      González Soler, Laia (Universitat Politècnica de Catalunya, 2019-07-15)
      Bachelor thesis
      Restricted access - author's decision
      The main objective of this review was to find the best combination and proportion between the ingredients and their corresponding best rheological properties and printing parameters. Rheological properties of the commercial ...
    • Estudi de l'efecte dels ultrasons en les propietats reològiques de diferents midons presents en vegetals 

      Boronat Demattey, Marta (Universitat Politècnica de Catalunya, 2017-10-20)
      Bachelor thesis
      Open Access
      Nowadays there is deep interest in investigating the use of ultrasounds in the food industry because of its possible benefits when it comes to optimizing and improving processes. The main objective of this project is to ...
    • Estudi de la viabilitat d'impressió 3D d'aliments amb base de moniato 

      Ruiz Royo, Estíbaliz (Universitat Politècnica de Catalunya, 2019-10-28)
      Bachelor thesis
      Restricted access - author's decision
      The technology of 3D food printing is an alternative way of preparing a meal in an automatic additive way and is based primarily on the rheological properties of foods. The objective of the present study was to verify the ...
    • Estudi Ftir de minerals quelats per a suplements alimenticis 

      Gines Bague, Albert (Universitat Politècnica de Catalunya, 2017-01-25)
      Bachelor thesis
      Open Access
      Amino acids chelate minerals are important in food industry and alimentary supplements industry due to the large bioavailability that they have once absorbed by the body than other organic and inorganic salts. With the aim ...
    • Estudi reològic del temperat de xocolata i la seva impressió 3D 

      Aguilar Sanchez, Jonathan (Universitat Politècnica de Catalunya, 2019-07-11)
      Bachelor thesis
      Open Access
      Chocolate, originally from Mexico, distributed and marketed throughout the world, is of great importance in products like bakery, confectionery, desserts, beverages and, in general, in the food industry. In this way, ...
    • Estudio de quelados de glicina mediante espectroscopía FTIR 

      Clemente Villalba, Jesús (Universitat Politècnica de Catalunya, 2017-09-15)
      Master thesis
      Open Access
      The objective of this work has been to elucidate the structure of metal chelates such as Fe and Zn with amino acids. To achieve this objective crystals were obtained with glycine, by two methods: precipitation and evaporation; ...