Listar Departamento de Bromatología y Tecnología de los Alimentos por título
Mostrando ítems 140-159 de 290
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Evolución de pacientes con sobrepeso u obesos tratados farmacológicamente con Garcinia cambogia y glucomanan y la influencia de la presencia de los polimorfismos FTO (rs9939609; A/T) PLIN4 (11482g>a), y ADRB3 (trp64arg) en este tratamiento
(Universidad de Córdoba, UCOPress, 2019)El número de personas con sobrepeso y obesidad ha alcanzado números compatibles con una epidemia no solo en los países desarrollados sino en todo el mundo y se estimaron en alrededor de 1.400 millones en 2013. La obesidad ... -
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 ... -
Factores de influencia en la calidad microbiológica del polen apícola
(Universidad de Córdoba, UCOPress, 2022)El polen apícola constituye el segundo producto en importancia obtenido de las colmenas de abejas melíferas, y además un recurso bioactivo de excelente valor nutricional, con una demanda creciente en una sociedad como la ... -
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 de un alimento balanceado a base de Amaranthus dubius Mart. ex Thell. para conejos de engorde
(Universidad de Córdoba, Servicio de Publicaciones, 2014)El presente trabajo de Tesis Doctoral se compone de dos áreas distintas pero complementarias de investigación, la primera se relacionó con la determinación de metales y sustancias tóxicas y antinutricionales en el ... -
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 ... -
Glucosinolates, Ca, Se Contents, and Bioaccessibility in Brassica rapa Vegetables Obtained by Organic and Conventional Cropping Systems
(MDPI, 2022)In northwest Spain and Portugal, there is a long tradition of cultivating B. rapa subsp. rapa to obtain turnip greens and turnip tops. Brassica rapa L. subsp. rapa (turnip greens and turnip tops) were grown under conventional ... -
Green, multivariate approach for obtaining a fingerprint of quality of watermelons at supermarket level using near infrared spectroscopy
(Elsevier, 2023)Currently, one of the main demands of consumers - especially in large fruits such as watermelon - is for supermarkets to use techniques of non-invasive analysis to enable them to measure the sweetness of the fruits at the ... -
Growth of Escherichia coli in human milk and powdered infant formula under various treatments and feeding conditions in neonatal units
(MDPI, 2023)Milk supplied to neonates in neonatal units is kept at room temperature for some time, which could influence microbial growth. This study aims to evaluate the growth of Escherichia coli in HM and PIF under various treatments ... -
"Guía del veterinario inspector" de Juan Morcillo Olalla, 1858: primer libro mundial sobre la materia
(Real Academia de Córdoba, de Ciencias, Bellas Letras y Nobles Artes, 1998) -
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 ... -
Hexaclorobenzeno (HCB) en leches esterilizadas españolas
(Universidad de Córdoba, Servicio de Publicaciones, 1977)Se ha investigado hexaclurobcnLenu (I!Cil) en 329 mucstms d~ leches esterilizadas procedentes de 49 centrales lecheras de todas las regiones espanolas. Las medias obtenidas han sido las siguientes. C:mtobria, 0,227 ppm (en ... -
Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica
(Universidad de Córdoba, Servicio de Publicaciones, 1978)PAGE patterns of the ripened Manchego cheese caseins show that alfas-casein is more extensively degraded than beta-casein. Hydrolysis of alfas-casein gives rise to two first degradation main products of higher relative ...