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Synthesis of active hybrid films reinforced with cellulose nanofibers as active packaging material
(2022-01-01)
Article
Open AccessActive packaging films derived from renewable biopolymers with an antioxidant formulation are a promising alternative in prolonging food shelf life. This study aimed to develop active hybrid films from semi-refined ... -
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition
(2022-10)
Article
Open AccessFresh-cut fruits in ready-to-eat packaging are convenient healthy snacks that can be composed of one type of fruit or a mixture of different fruits to attract consumer's attention. However, to date, no studies have been ... -
Ciencia y tecnología: interés y actitud de las y los adolescentes a partir de los datos de Proyecto ROSES
(University of Leon, 2022-07-02)
Article
Open AccessEl proyecto ROSES es un estudio comparativo internacional que profundiza en el interés y la actitud que muestran las y los adolescentes hacia la ciencia. El instrumento utilizado es un cuestionario validado con 188 ítems. ... -
Diferentes posibilidades de determinación de la capacidad antioxidante
(2021-08-31)
Article
Open AccessConceptos como ‘radicales libres’, ‘procesos oxidativos’, ‘antioxidantes’… están presentes en la información que recibimos en nuestra vida cotidiana. Es muy conocido que la mayor parte de las frutas y verduras nos proporcionan ... -
Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla
(Elsevier, 2022-04-15)
Article
Open AccessPecan shell is a source of dietary fiber and phytochemicals, both necessary in the human diet. Therefore, pecan shell powder could be used as a supplement in the preparation of food products. The present study evaluated ... -
Brewing by-products as a source of natural antioxidants for food preservation
(2021-09-23)
Article
Open AccessBrewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy ... -
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell
(2021-06-14)
Article
Open AccessPurpose Solid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the impact of extrusion combined with SSF ... -
The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality
(2020-01-15)
Article
Open AccessLipid oxidation was considered as a problem in food conservation. The present study aims to investigate the effect of lipopeptides DCS1 on the conservation of food models against lipid oxidation by determining the primary ... -
Gene markers of dietary macronutrient composition and growth in the skeletal muscle of gilthead sea bream (Sparus aurata)
(2022-06)
Article
Open AccessTo increase our current knowledge on the nutritional regulation of growth and gene expression pattern in fish skeletal muscle, the effect of dietary macronutrient composition was assessed on digestibility, nutrient retention, ... -
Projecte ROSES. Qué opinen els adolescents sobre la seva classe de ciències?
(2021-07)
Article
Open AccessAnàlisi dels projectes ROSE i ROSES, i entrevista amb Núria Salán, presidenta de la Societat Catalana de Tecnologia (SCT) i coordinadora del Programa de gènere de la UPC. Si queremos saber a qué quieren dedicarse los jóvenes ... -
Influence of particle size on the bioadsorbent behavior of orange peel
(2022-01-31)
Article
Open AccessThe physical treatment of citrus peels comprises five stages: collecting, washing, drying, grinding and sieving. It is very important to have a grinding system that allows to regulate the pre-established particle size for ... -
Adaptació d'una assignatura mitjançant la incorporació d'estratègies docents innovadores
(2021)
Article
Open AccessEl repte d'impartir una assignatura per primera vegada en un Grau d'Enginyeria Alimentària s'ha resolt connectant l'assignatura amb l'entorn professional actual i l'ús de metodologies docents actives, amb la incorporació ...
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