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Lignocellulose Nanofibre Obtained from Agricultural Wastes of Tomato, Pepper and Eggplants Improves the Performance of Films of Polyvinyl Alcohol (PVA) for Food Packaging
(MDPI, 2021)
Films formulated with polyvinyl alcohol (PVA) (synthetic biopolymer) were reinforced with lignocellulose nanofibres (LCNF) from residues of vegetable production (natural biopolymer). The LCNF were obtained by mechanical ...
Contenido de plomo como fuente de riesgo por el consumo de hongos silvestres
(RACVAO, 2012)
Se ha realizado una revisión bibliográfica sobre la importancia que tiene el plomo en la alimentación humana y más concretamente sobre el contenido de plomo en hongos comestibles silvestres. Se ofrecen datos del contenido ...
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 ...
Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
(MDPI, 2020)
The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at ...
Microbial Decontamination of Bee Pollen by Direct Ozone Exposure
(MDPI, 2021)
The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its ...
Herramientas para el aprendizaje colaborativo en ciencias alimentarias y de la salud en la enseñanza universitaria y de formación profesional
(UCOPress, 2019)
El presente proyecto ha pretendido la realización de prácticas docentes por parte de alumnos de 4º curso del Grado de Ciencia y Tecnología de los Alimentos, basadas en conocimientos sobre alimentación y nutrición, en ...
Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex
(MDPI, 2022)
Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium ...
Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
(MDPI, 2022)
The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The ...
Acute Effects of Beetroot Juice Supplements on Resistance Training: A Randomized Double-Blind Crossover
(MDPI, 2020)
The ingestion of beetroot juice (BJ) has been associated with improvements in physical performance in endurance sports, however the literature on resistance training (RT) is scarce. The aim of this study was to investigate ...
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
(MDPI, 2021)
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the ...