Exploració per altres contribucions "Sepulcre Sánchez, Francesc"
Ara es mostren els items 1-20 de 37
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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 ... -
Aprofitament dels residus de pa per l'obtenció de glucosa
(Universitat Politècnica de Catalunya, 2015-10-28)
Treball Final de Grau
Accés obertWe 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
(Universitat Politècnica de Catalunya, 2017-10-17)
Treball Final de Grau
Accés restringit per decisió de l'autor
Realitzat a/amb: Bunge IbéricaThe 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
(Universitat Politècnica de Catalunya, 2015-10-29)
Treball Final de Grau
Accés obertThe 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
(Universitat Politècnica de Catalunya, 2017-09-14)
Projecte Final de Màster Oficial
Accés restringit per decisió de l'autorThe 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
(Universitat Politècnica de Catalunya, 2020-09-10)
Treball Final de Grau
Accés obertThe 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
(Universitat Politècnica de Catalunya, 2020-07-15)
Projecte Final de Màster Oficial
Accés obert
Realitzat a/amb: ON-LASER Systems & Aplications -
Efecte de l'aplicació d'ultrasons en l'enfosquiment enzimàtic de la patata (Solanum Tuberosum L.)
(Universitat Politècnica de Catalunya, 2018-07-09)
Treball Final de Grau
Accés obertDifferent 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
(Universitat Politècnica de Catalunya, 2019-10-29)
Treball Final de Grau
Accés restringit per decisió de l'autorHydrocolloids 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)
(Universitat Politècnica de Catalunya, 2019-07-15)
Treball Final de Grau
Accés obertThe 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
(Universitat Politècnica de Catalunya, 2018-02-06)
Treball Final de Grau
Accés obertConsidering 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 )
(Universitat Politècnica de Catalunya, 2017-07-05)
Treball Final de Grau
Accés obertEnzymatic 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
(Universitat Politècnica de Catalunya, 2010-06)
Projecte Final de Màster Oficial
Accés restringit per decisió de l'autorCrystallization 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
(Universitat Politècnica de Catalunya, 2018-02-06)
Treball Final de Grau
Accés obertAbstract 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
(Universitat Politècnica de Catalunya, 2019-07-15)
Treball Final de Grau
Accés restringit per decisió de l'autorThe 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
(Universitat Politècnica de Catalunya, 2017-10-20)
Treball Final de Grau
Accés obertNowadays 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 biodisponibilitat dels quelats de Gly
(Universitat Politècnica de Catalunya, 2023-07-13)
Treball Final de Grau
Accés obertThe aim of this work is the study of the bioavailability of glycine (Gly)-iron (Fe) chelates to determine which combination of Gly:Fe and pH is more bioavailable to the human organism, as well as to establish whether Gly ... -
Estudi de la viabilitat d'impressió 3D d'aliments amb base de moniato
(Universitat Politècnica de Catalunya, 2019-10-28)
Treball Final de Grau
Accés restringit per decisió de l'autorThe 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
(Universitat Politècnica de Catalunya, 2017-01-25)
Treball Final de Grau
Accés obertAmino 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
(Universitat Politècnica de Catalunya, 2019-07-11)
Treball Final de Grau
Accés obertChocolate, 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, ...
