Listar DBTA-Artículos, capítulos... por título
Mostrando ítems 78-97 de 211
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Un estudio sobre el rendimiento de separación de tubos helicoidales aplicados a flujos bifásicos de agua y aceite de oliva
(Universitat Politècnica de València, 2019)Studies on water and oil two–phase flows, developed in helical pipe separators, are not numerous and seem to be currently restricted to the petrochemical industry. The present work has been done to study the performance ... -
Un estudio sobre la densidad y la viscosidad de fluidos oleosos procedentes de almazara
(Fundación del Olivar, 2023)Como caso de estudio, en este trabajo se ha llevado a cabo la medida de la densidad y de la viscosidad dinámica de 12 fluidos diferentes, procedentes de una almazara convencional, que fueron tomados a la salida de las ... -
Un estudio sobre la implantación en línea de un sensor NIRS en una industria agroalimentaria
(Universidad de Córdoba, 2012)El presente documento ha sido elaborado teniendo en cuenta los trabajos realizados por el autor en el marco del Proyecto CTA 06/105, en colaboración con la Cooperativa del Valle de los Pedroches (COVAP) y el Departamento ... -
Estudio sobre los establecimientos de restauración de Córdoba capital (pre COVID-19)
(UCOPress, 2021)Córdoba es una ciudad con un rico patrimonio cultural. Una parte de dicho patrimonio lo compone una gastronomía con reminiscencias multiculturales. La evolución de la sociedad, unido a la promoción cultural y turística de ... -
Evaluación de la contaminación del yogur por coliformes, E. coli y enterococos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)We have done a research work on the evolution of the presence of coliforms, E. coli and enterococci in yoghurt which was kept at 72 C for 40 days. We have dealt with 100 samples of two varieties: natural and strawberry ... -
Evaluación del crecimiento de Brochothrix thermosphacta en salchichas envasadas al vacío
(Universidad de Córdoba, Servicio de Publicaciones, 1984)Growth of B. thermosphacta was investigated on four types of vacuum packed sausages in gas-proof film over a storage period of six weeks. Survival of B. thermosphacta is a direct function of the temperature used in the ... -
Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia
(MDPI, 2022)Pistachio (Pistacia vera L.) is a nut with a good adaptability to the Mediterranean conditions of cultivation, specifically in the Andalusian region, becoming an emerging crop. Moreover, it has been getting attention in ... -
Evolución de la contaminación del yogur por levaduras y mohos
(Universidad de Córdoba, Servicio de Publicaciones, 1984)A research was done on the evolution of the presence of yeast and moulds in yoghourt, which was kept at 7° C for 40 days. We have delt with 200 samples of two varieties: natural and strawberry flavour, both of them from ... -
Evolución de la microflora esencial del yogur comercial para su conservación
(Universidad de Córdoba, Servicio de Publicaciones, 1984)The evolution of the essential microflora in yoghourt kept at 72 C for 40 days,has been investigated in 300 samples belonging to two varieties, natural and strawberry flavour, from 3 well-kanown Spanish commercial makes. ... -
Evolución de las almazaras en España desde la representada por Johannes Stradanus
(Órgano Oficial de Ciencia y Tecnología de la Federación de Asociaciones de Ingenieros Industriales, 2019)La evolución tecnológica en la producción de aceite de oliva desde la Edad Media hasta el siglo XX, implica la adecuación de la industria aceitera a los diferentes escenarios del mercado global del aceite en dicho periodo. ... -
Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds
(Elsevier, 2021)Amygdalin is a cyanogenic compound found in almonds which gives them their bitter taste. For the almond industry, it is important to prevent the presence of bitter almonds in batches of sweet almond that can affect their ... -
Fast and accurate quality assessment of Raf tomatoes using NIRS technology
(Elsevier, 2015)Near infrared reflectance (NIR) spectroscopy was used as a fast and accurate technology for the simultaneous measurement of color, sugar and organic acid content in intact Raf tomatoes. The potential of this method coupled ... -
Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy
(MDPI, 2017)Near-Infrared (NIR) Spectroscopy was used for the non-destructive assessment of physico-chemical quality parameters in olive oil. At the same time, the influence of the sample presentation mode (spinning versus static cup) ... -
First steps to predicting pulp colour in whole melons using near-infrared reflectance spectroscopy
(Elsevier, 2014)Near-infrared reflectance spectroscopy (NIRS) technology was used for the non-destructive measurement of melon-pulp colour (a*, b*, C* and h*), one of the main indicators of ripeness and quality. A total of 432 Cantaloupe ... -
Food Safety Risk Management
(INTECH, 2011)It is a principal aim of governments to assure the safety of societies in all sectors. In the food field, safety has been dealt with for a long time by making decisions in an empirical manner. Recently, risk management ... -
Formulación y procedimiento de elaboración de pasta de relleno de aceitunas de mesa deshuesadas
(Oficina de Transferencia de Resultados de la Investigación, 2012)Esta patente se encuadra dentro del campo de la tecnología agroalimentaria y se refiere a una formulación y procedimiento de elaboración de pastas para el relleno de aceitunas deshuesadas con máquinas deshuesadoras/rellenadoras ... -
Fracciones nitrogenadas y aminoácidos libres del queso de Los Pedroches
(Universidad de Córdoba, Servicio de Publicaciones, 1977)Se ha examinado el contenido en las principales fracciones nitrogenadas y en aminoácidos libres de 16 muestras de queso maduro, típico del Valle de Los Pedroches (Córdoba), elaborado artesanalmente por otros tantos ... -
Fraud Detection in Batches of Sweet Almonds by Portable Near-Infrared Spectral Devices
(MDPI, 2021)One of the key challenges for the almond industry is how to detect the presence of bitter almonds in commercial batches of sweet almonds. The main aim of this research is to assess the potential of near-infrared spectroscopy ... -
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
(MDPI, 2021)Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these ... -
Fruit washing influence on extra virgin olive oil quality: a sensory perspective
(Fundación del Olivar, 2019)In this work the washing operation applied to fruits of olive tree (Olea europaea) will be studied to verify its influence on the quality of the oils that can be obtained subsequently. For this purpose, 60 fruit samples ...