Browsing by Subject "Tecnologia dels aliments"
Now showing items 21-32 of 32
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Obtención de líneas doble haploides de melón “piel de sapo”
(Universitat Politècnica de Catalunya, 2019-07-24)
Bachelor thesis
Restricted access - author's decisionThe technology of haploids and double haploids can help plant breeding programs by accelerating the production of homozygous lines. Haploid plants of any species have half the normal number of chromosomes; we obtained the ... -
Process design involving ultrasound
(WILEY-BLACKWELL, 2012-04)
Part of book or chapter of book
Restricted access - publisher's policy -
Protección de componentes bioactivos de zumo de tomate mediante crioconcentración en bloque asistida por centrifugación
(Universidad de Zaragoza (UZA), 2022)
Conference lecture
Open AccessLa concentración de fluidos alimentarios permite la transformación de materia prima a productos estables y con vida útil más larga. La crioconcentración es una tecnología que alcanza un alto grado de concentración mediante ... -
Red fruits: Extraction of antioxidants, phenolic content, and radical scavenging determination: A review
(2017-03-01)
Article
Open AccessRed fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the ... -
Reducción del volumen de vinazas generado como residual en la destilación de alcohol aplicando el proceso de destilación al vacío con calentamiento indirecto
(Universitat Politècnica de Catalunya, 2023-01-24)
Master thesis
Restricted access - confidentiality agreement -
Study of the properties of bearberry leaf extract as a natural antioxidant in model foods
(2016-04-01)
Article
Open AccessThe common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high ... -
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
(Springer Nature, 2023-04-01)
Article
Open AccessThe creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many diferent ingredients and is helping the swallowing or mastication ... -
Tecnologia de fluids alimentaris
(Edicions UPC, 2005)
Book
Restricted access to UB, UAB, UPC, UPF, UdG, UdL, URV, UOC, BC, UVic, UJI, URL, UIC usersEls objectius que es persegueixen en introduir l'estudiant d'enginyeria aplicada a les indústries alimentàries en les assignatures més vinculades amb la tecnologia del processament dels aliments són fonamentalment que ... -
The effect of convolvulus arvensis dried extract as a potential antioxidant in food models
(2015-03-10)
Article
Open AccessIn this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2'-azino-bis-3-ethylbenzothiazolin ... -
Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process
(Elsevier, 2015-03)
Article
Open AccessDuring malolactic fermentation in wines, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This process can be monitored on-line by measuring the velocity of a low intensity ultrasonic wave ... -
Use of rice on the development of plant-based milk with antioxidant properties: from raw material to residue
(Elsevier, 2023)
Article
Open AccessGiven the consumer demand for new, savory products without allergenic impact on people, this work aimed to study the behavior of different rice types (white, red and black) during its hydration and development of plant-based ... -
Viscosidad en la dieta de pacientes diagnosticados de disfagia orofaríngea
(2016)
Article
Restricted access - publisher's policyLa disfagia orofaríngea está presente en una gran parte de la población y se describe como un síntoma que puede afectar a la formación y manejo del propio bolo alimenticio al transferirlo al estómago. Es un síntoma muy ...
