Listar Departamento de Bromatología y Tecnología de los Alimentos por título
Mostrando ítems 54-73 de 287
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Cellulose Nanofiber-Based Aerogels from Wheat Straw: Influence of Surface Load and Lignin Content on Their Properties and Dye Removal Capacity
(MDPI, 2022)Water pollution is one of the most serious problems worldwide. Nanocellulose-based aerogels usually show excellent adsorption capacities due to their high aspect ratio, specific surface area and surface charge, making them ... -
Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film
(MDPI, 2021)A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to ... -
Changes in quantity plant‑based protein intake on type 2 diabetes remission in coronary heart disease patients: from the CORDIOPREV study
(Springer, 2023)Purpose: Diabetes remission is a phenomenon described in the context of drastic weight loss due to bariatric surgery or low-calorie diets. Evidence suggests that increasing the intake of plant protein could reduce the risk ... -
Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
(Elsevier, 2020)This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, ... -
Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion
(MDPI, 2021)This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion ... -
Characterization of Sidr (Ziziphus spp.) Honey from Different Geographical Origins
(MDPI, 2022)The current investigation was conducted to assess the melissopalynological, physicochemical, and biochemical properties, antimicrobial and antioxidant activities as well as total phenolic and total flavonoid contents of ... -
Characterization of the gastronomy of the city of Córdoba: Demographic influence
(Elsevier, 2020)Córdoba's gastronomy is characterized by the excellency of the typical dishes found in this city. Based on the above, a survey of the population has been promoted to permit us to obtain information on the recognition of ... -
Characterizing and Authenticating Montilla-Moriles PDO Vinegars Using Near Infrared Reflectance Spectroscopy (NIRS) Technology
(MDPI, 2014)This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected Designation of Origin (PDO) “Vinagres de Montilla-Moriles” wine vinegars and for classifying ... -
Chemical Characterization of Wine Vinegars Belonging to the Vinagre de Montilla-Moriles Protected Designation of Origin, Using Near-Infrared Spectroscopy
(Springer, 2020)Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics. These characteristics are mainly responsible of their high and exceptional ... -
Cinética de obtención de humedad en productos de molinería. Obtención acelerada de datos y caracterización matemática
(Universidad de Córdoba, UCOPress, 2016)En el presente trabajo de tesis doctoral se analiza la cinética de adsorción de humedad de tres materias primas derivadas del trigo de uso frecuente en la industria panadera: harina integral, harina blanca, y salvado (en ... -
Clasificación y autentificación de canales de cerdo ibérico mediante espectroscopía en el infrarrojo cercano (NIRS)
(Universidad de Córdoba, Servicio de Publicaciones, 2009)El objetivo general de la presente Tesis Doctoral fue la evaluación de la tecnología NIRS para la clasificación y autentificación de canales de cerdo Ibérico, en base al régimen de alimentación empleado durante la etapa ... -
Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation
(MDPI, 2024)Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and ... -
Comparative Effects of Organic and Conventional Cropping Systems on Trace Elements Contents in Vegetable Brassicaceae: Risk Assessment
(MDPI, 2021)Genotypes selected from 3 plant species (Brassica rapa, Eruca vesicaria and Sinapis alba) belonging to the Brassicaceae family were chosen to compare the concentrations of 9 inorganic elements (Cd, Co, Cr, Cu, Fe, Ni, Mn, ... -
Componentes nitrogenados del queso de Fuerteventura
(Universidad de Córdoba, Servicio de Publicaciones, 1979)Fifteen samples of commercial I uerteventura cheese have been examined for their contents in several nitrogen fractions and free amino acids. The mean value of the total N (as p. 100 of cheese) was 3.66. The mean values ... -
Composición química y contenido energético del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)Sixteen samples from Mahon cheese (a cheese variety made in the Balearic Islands from whole cow"s milk) were analyzed for their chemical composition. From the analytical data their calorific values were estimated. Mean ... -
Concentración de los componentes no grasos del queso y grado de hidrólisis de la αs y β-caseína
(Universidad de Córdoba, Servicio de Publicaciones, 1978)The enzymic hydrolisis in Serena cheese of the αs-casein, and not that of β-ca¬sein, is concentration-dependent, being lesser as the non fatty components concen¬tration increase in the cheese polar phase. The main factor ... -
Conflicto, migración e inseguridad alimentaria. Diseño y validación de herramientas para determinar el estado de inseguridad alimentaria y nutricional de población indígena desplazada en Ecuador
(Universidad de Córdoba, UCOPress, 2019)Introducción: Tras más de 50 años amparando el Derecho a la Alimentación, 821 millones de personas pasan hambre en el mundo y la cifra va en aumento. Haciendo un análisis global, se observa que este aumento está relacionado ... -
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 ...