Browsing Departamento de Bromatología y Tecnología de los Alimentos by Title
Now showing items 233-252 of 290
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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 ... -
Principales parámetros que definen la composición química del queso Torta del Casar
(Universidad de Córdoba, Servicio de Publicaciones, 1984)The chemical composition, calorific value, some mineral compounds, pH and water activity of ten samples of commercial Torta del Casar cheese have been determined. Mean values of chemical components (as % total weight) were: ... -
Principles and Methodologies for the Determination of Shelf–Life in Foods
(INTECH, 2012)The establishment of validated methodologies for the determination of food shelf-life is currently demanded by both food industries and Health Authorities at national and international scale. It is well known that most ... -
Probabilistic assessment of the intake of trace elements by consumption of red deer (Cervus elaphus) and wild boar (Sus scrofa) meat
(MDPI, 2023)The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed ... -
Problemas de calidad en la carne del toro lidiado
(Real Academia de Córdoba, de Ciencias, Bellas Letras y Nobles Artes, 1993)La carne de los toros lidiados es un subproducto de la lidia de utilización condicional y limitada como alimento, con baja y diversa calidad bromatológica por sus caracteres organolépticos y su deficiente conservación. ... -
Problemas y resultados de los contaminantes en los alimentos
(Real Academia de Córdoba, de Ciencias, Bellas Letras y Nobles Artes, 1988) -
Production of Cellulose Nanofibers from Olive Tree Harvest—a Residue with Wide Applications
(MDPI, 2020)With the aim of identifying new sources to produce cellulose nanofibers, olive tree pruning biomass (OTPB) was proposed for valorization as a sustainable source of cellulose. OTPB was subjected to a soda pulping process ... -
Propiedades de sorción de humedad de los alimentos semisecos: actividad del agua de algunas mieles comerciales
(Universidad de Córdoba, Servicio de Publicaciones, 1977)Se ha estudiado la actividad del agua de algunas muestras de miel comercial encontrándose que (1) tanto el contenido en agua como la actividad del agua varían dentro de amplios límites-típicos de los alimentos semisecos-, ... -
Propiedades Fisicoquímica, Reológica y funcionalidad de la goma de semilla de Prosopis juliflora "cuji"
(Universidad de Córdoba, Servicio de Publicaciones, 2013)Las gomas, hidrocoloides, son ampliamente usadas en la industria alimentaria, donde cumplen diferentes aplicaciones, tales como productos del control de la humedad, espesantes, agentes gelificantes, estabilizadores de ... -
Proposal of sampling protocols to verify possible performance objectives for Campylobacter species control in Italian broiler batches
(Italian Association of Veterinary Food Hygienists (AIVI), 2013)Campylobacteriosis represents the most important food-borne illness in the EU. Broilers, as well as poultry meat, spread the majority of strains responsible for human cases. The main aims of this study were to suggest an ...