Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 366-385 of 596
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Influencia del pH en la fotodescomposición de piridina
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1985) -
Inhibitory effect of enzymatic browning products on trypsin activity
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2011)El objetivo de este trabajo fue evaluar si las melaninas sintetizadas a partir de polifenol oxidasa de Agaricus bisporus y uno de sus principales sustratos (L-tirosina) actúan como inhibidores de la enzima pancreática ... -
Innovacions en l’enginyeria d’aliments
(Associació Catalana de Ciències de l’Alimentació, 2010)Els tractaments que reben els aliments s’enfoquen principalment a obtenir uns productes amb unamajor vida comercial, però que abans de res siguin segurs per al consumidor. Les tecnologies tèrmiques són les quemés ... -
Insights into olive fruit surface functions: a comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation
(Frontiers Media, 2019-10-25)Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the main olive oil producer and exporter in the world. Fruit skin properties are very relevant for fruit and oil quality, water loss, and ... -
Inter-individual variability in the production of flavan-3-ol colonic metabolites: preliminary elucidation of urinary metabotypes
(Springer (part of Springer Nature), 2018-04-03)Purpose. There is much information on the bioavailability of (poly)phenolic compounds following acute intake of various foods. However, there are only limited data on the effects of repeated and combined exposure to specific ... -
Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions
(Elsevier, 2021)The effects of phenolic-rich extracts from avocado peels (AP) and seeds (AS) on the colloidal and the lipid oxidative stability of oil-in-water (O/W) emulsions/nanoemulsions were evaluated. For this purpose, the interfacial ... -
Intraspecific variability of growth and patulin production of 79 Penicillium expansum isolates at two temperatures
(Elsevier, 2012)Penicillium expansum is the main species responsible for patulin production in apples and pears. Generally, fruit is stored at suboptimal conditions for mould growth and this situation could influence on the intra-species ... -
Is intraspecific variability of growth and mycotoxin production dependent on environmental conditions? A study with Aspergillus carbonarius isolates
(Elsevier, 2011)The aim of this study was to assess the impact of suboptimal environmental conditions on the intraspecific variability of A. carbonarius growth and OTA production using thirty isolates of A. carbonarius. Three aw/temperature ... -
Kinetic and thermodynamic compensation. A current and practical review for foods
(Elsevier Ltd., 2017)Kinetic and thermodynamic compensations have been reported in many chemical, physical, biological and food processes. Kinetic compensation can be found for any process and when it takes place, it gives information about ... -
La cicatrización de heridas en naranjas: ¿es un proceso efectivo para evitar la podredumbre de poscosecha de Penicillium digitatum?
(Ediciones y Promociones LAV, 2014) -
LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
(Elsevier B.V., 2016)Alternaria alternata is a common filamentous fungus that contaminates various fruits, grains and vegetables causing important economic losses to farmers and the food industry. A. alternata is a mycotoxigenic mould, which ... -
Las micotoxinas en la alfalfa y sus ensilados: todo un mundo aún por explorar
(Gestora de Comunicaciones de Castilla y León, 2021-05)Los efectos tóxicos que estos compuestos pueden ejercer son muy variados y dependen, entre otros factores, de la dosis ingerida, de la duración de la exposición al tóxico, de la especie animal afectada y de su edad. Por ... -
Las micotoxinas, una amenaza oculta en el maíz
(Eumedia, 2016-02-15)Las micotoxinas son metabolitos tóxicos producidos por mohos filamentosos que se encuentran frecuentemente en el maíz, pudiendo originarse la contaminación ya en el campo o durante las etapas de recolección y almacenamiento ... -
Las micotoxinas: el enemigo silencioso
(Consejo Superior de Investigaciones Científicas (CSIC), 2020-05-01)Las micotoxinas son metabolitos fúngicos secundarios que pueden ejercer un efecto tóxico tanto en el hombre como en los animales debido, principalmente, a su exposición a través de los alimentos. La presencia de estos ... -
Las micotoxinas: un problema que resurge con fuerza
(Interempresas, 2015-10-01)Las micotoxinas son metabolitos fúngicos tóxicos frecuentes en alimentos y piensos. Suponen un riesgo para la Salud Pública al poder producir, entre otros, efectos cancerígenos, teratogénicos, embriotóxicos, hepatotóxicos, ... -
Layer-by-layer assembly of food-grade alginate/chitosan nanolaminates: formation and physicochemical characterization
(Springer Science+Business Media New York, 2017)The alternate deposition of oppositely charged materials (layer-by-layer technique) is an effective approach to functionalize materials. Biopolymer-based nanolaminates obtained by the layer-by-layer technique can also be ... -
Light Intensity Alters the Behavior of Monilinia spp. in vitro and the Disease Development on Stone Fruit-Pathogen Interaction
(Frontiers Media, 2021)The development of brown rot caused by the necrotrophic fungi Monilinia spp. in stone fruit under field and postharvest conditions depends, among others, on environmental factors. The effect of temperature and humidity are ... -
Lipase activity and enantioselectivity of whole cells from a wild-type Aspergillius flavus strain
(Elsevier, 2014)This study reports the high enantiomeric preference of whole cell lipase from Aspergillus flavus wild-type that allows the preparation of a chiral secondary alcohol. Whole cells prepared from a wild-type Aspergillus flavus ... -
Lipid digestibility and polyphenols bioaccessibility of oil-in-water emulsions containing avocado peel and seed extracts as affected by the presence of low methoxyl pectin
(MDPI, 2021)In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid ... -
Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra-low oxygen storage of 'Fuji' apple.
(American Chemical Society, 2009)An extra period under cold air after ultra-low oxygen storage has been shown to increase the concentration of some volatile compounds emitted by stored 'Fuji' apples. The purpose of this work was to assess the role, if ...