Listar DBTA-Artículos, capítulos... por título
Mostrando ítems 152-171 de 211
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Nanocellulose from Spanish Harvesting Residues to Improve the Sustainability and Functionality of Linerboard Recycling Processes
(MDPI, 2022)The hornification processes undergone by the fibers in the paper industry recycling processes lead to the loss of properties of the final products, which exhibit poor mechanical properties. Among the most promising solutions ... -
Near infrared light penetration in watermelon related to internal quality evaluation
(Elsevier, 2023)The interaction between near infrared (NIR) light and the sample is a key factor to take into consideration when developing applications using NIR spectroscopy. The aim of this study was to assess the penetration depth of ... -
NIR Sensing Technologies for the Detection of Fraud in Nuts and Nut Products: A Review
(MDPI, 2024)Food fraud is a major threat to the integrity of the nut supply chain. Strategies using a wide range of analytical techniques have been developed over the past few years to detect fraud and to assure the quality, safety, ... -
NIRS technology for fast authentication of green asparagus grown under organic and conventional production systems
(Elsevier, 2013)This study sought to evaluate the ability of near-infrared reflectance spectroscopy (NIRS) to classify intact green asparagus as a function of growing method (organic vs. conventional) during postharvest refrigerated ... -
Non-destructive determination of fatty acid composition of in-shell and shelled almonds using handheld NIRS sensors
(Elsevier, 2021)One of the major compounds in almond kernels, which determines their nutritional quality, are lipids. The aim of this research was to determine the fatty acid profile in intact in-shell and shelled almonds (145 samples) ... -
Nutriplato 2.0
(Consejo Social de la Universidad de Córdoba, 2012)La propuesta presenta una herramienta informática -Nutriplato- que permite realizar cálculos de valoración nutricional de recetas o formulación de platos para la alimentación humana. En la actualidad, titulados de ... -
Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)
(MDPI, 2024)The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support ... -
Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)
(MDPI, 2024)The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support ... -
Online NIRS analysis for the routine assessment of the nitrate content in spinach plants in the processing industry using linear and non-linear methods
(Elsevier, 2021)This study aimed to assess the robustness of the NIRS models developed following different strategies for the routine prediction of nitrate content in spinach plants using an online FT-NIR spectrophotometer. To achieve ... -
Optimization of NIR Spectral Data Management for Quality Control of Grape Bunches during On-Vine Ripening
(MDPI, 2011)NIR spectroscopy was used as a non-destructive technique for the assessment of chemical changes in the main internal quality properties of wine grapes (Vitis vinifera L.) during on-vine ripening and at harvest. A total of ... -
Panel training programme for the Protected Designation of Origin "Aceituna Aloreña de Málaga"
(Consejo Superior de Investigaciones Científicas (CSIC), 2012)Se presenta el programa de formación de catadores para la Denominación de Origen Protegida (DOP) “Aceituna Aloreña de Málaga”. Este programa, de 52 h de duración, se realiza en 2 etapas: una primera de selección (4 h) ... -
Parámetros de estabilidad de alimentos de humedad alta para consumo animal
(Universidad de Córdoba, Servicio de Publicaciones, 1996)In the present work were analyzed the stability conditions of a group of high moisture petfoods. The samples considered complete preserves forming part of a widest study which are included lowmoisture animal feed. It was ... -
Performance Evaluation of Helical Separators Applied to Olive Oil–Water Two-Phase Flows at Low Reynolds Numbers
(MDPI, 2021)One of the unit operations involved in the production of olive oil is the separation of liquid–liquid systems (and other multiphase flows) in their fundamental phases. The use of helical separators could be an alternative ... -
Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays
(MDPI, 2019)White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were ... -
Plaguicidas organoclorados en quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1984)A quantitative and qualitative determination of present organochloride plaguicides residues has been carried out in 135 samples corresponding to 29 Spanish cheese types. All the samples contained residues. We have investigated ... -
Pre-harvest screening on-vine of spinach quality and safety using NIRS technology
(Elsevier, 2019)The study sought to perform a non-destructive and in-situ quality evaluation of spinach plants using near infrared (NIR) spectroscopy in order to establish its suitability for different uses once harvested. Modified partial ... -
Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets
(MDPI, 2021)Salmorejo is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat salmorejo while trying to maintain characteristics of ... -
Principales componentes nitrogenados del queso de la Serena
(Universidad de Córdoba, Servicio de Publicaciones, 1978)Fourteen samples of ripened cheese, typical of the "Serena" (province of Badhrjoz, Spain), from different craft industries, have been a]nined for their contents in several nitrogen fractions and free amino acids. The mean ... -
Principales componentes químicos y parámetros físicos del queso de la Serena
(Universidad de Córdoba, Servicio de Publicaciones, 1979)The gross chemical composition, some mineral compounds, pH and aw of fourteen samples of commercial "Serena" cheese have been determined. Mean values for chemical components (as p. 100 of total weight) were: moisture 41.8, ... -
Principales componentes químicos y parámetros físicos del queso de Los Pedroches
(Universidad de Córdoba, Servicio de Publicaciones, 1977)Se ha determinado la composición química bruta, los principales componentes mmerales y dos parámetros físicos, el pH y la ow, de un lote heterogéneo de 16 quesos de Los Pedroches maduros, elaborados todos eUos por productores ...