Anualidad
Research Activity Report
Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209).
Re-evaluation of tragacanth (E 413) as a food additive.
Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
Inorganic arsenic removal in rice bran by percolating cooking water
Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succi
A STEM EXPERIENCE FOR HIGH SCHOOL STUDENTS JOINING THE UNIVERSITY THROUGH A PROJECT ON AGRICULTURE
Influence of the fruit juice carriers on the abilty of Lactobacillus plantarum DSM20205 to improve in vitro intestinal barrier integrity and its probiotic properties
Modernisation of traditional food processes and products
P-083-Programa ósmosis: actividades de proyección educativa de docentes de la UMH en niveles preuniversitarios.
12TH INTERNATIONAL SCIENTIFIC CONFERENCE - BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFFS (Congress Organization)
Infants¿ dietary arsenic exposure during transition to solid food
Sustainable feeding of dairy goats: effect of broccoli and artichoke by-products on the volatile profile of goat's milk
Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.)
Composting as sustainable strategy for municipal solid waste management in the Chimborazo Region, Ecuador: Suitability of the obtained composts for seedling production
Infants¿ dietary arsenic exposure during transition to solid food and rethinking of rice bran preparation for highly efficient removal of inorganic arsenic using percolating cooking water
Re-evaluation of acacia gum (E 414) as a food additive.
Re-evaluation of tara gum (E 417) as a food additive.
Development of new products based on pomegranate and other minor crops: example of international cooperation
FOOD SCIENCE FOR HIGH SCHOOL STUDENTS: A UNIVERSITY-HIGH SCHOOL COLLABORATIVE PROJECT
Formación del panel de análisis sensorial de la DOP Alicante y análisis de Fondillón, uno de los vinos históricos en el mundo
Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation
Application of sensory analysis in the food industry: A case study, trained panel on quality control of ice cream
DEMONSTRATION OF THE NUTRITIONAL, FUNCTIONAL, SENSORIAL QUALITY AND ADAPTATION TO THE EUROPEAN MARKET OF THE HYDROSUSTAINABLE ALMONDS
Influence of Fermentation with Different Lactic Acid Bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices
DEVELOPMENT OF NEW PRODUCTS BASED ON POMEGRANATE ANO OTHER MINOR CROPS. EXAMPLE OF INTERNATIONAL COOPERATION
Alimentación sostenible en caprino, uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
Grupo de investigación Calidad y Seguridad Alimentaria
Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
Re- evaluation of glycerol (E 422) as a food additive.
Antimicrobial activity of pomegranate peel extracts as affected by cultivar
Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
Perfil sensorial de frutos secos de pistacho de diferentes variedades cultivadas en España
P-111Aptitud Técnologica de leche procedente de cabras alimetnadas con subprodcutos de alcachofas
Raising the awareness on healthy food and healthy eating among children
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
Irrigation dose and plant density affect the yield, essential oil content and sensory quality of parsley (Petroselinum sativum)
Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives
La zonificación como herramienta para el desarrollo de las figuras de calidad agroalimentarias. El caso de la DOP Valencia
Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation
Quality of new healthy smoothies based on pomegranate and minor Mediterranean fruits
Optimization of the extraction of antioxidant pigments from Dosidicus gigas using response surface methodology and application in a fish paté
Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.
Effect of phosphorus on arsenic uptake and metabolism in rice cultivars differing in phosphorus use efficiency and response
Re-evaluation of lecithins (E 322) as a food additive.
Re-evaluation of xanthan gum (E 415) as a food additive.
: Re-evaluation of locust bean gum (E 410) as a food additive.
Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: special reference to physicochemical characterization and consumer acceptability during storage
Effect of inulin on the viability of L.plantarum during storage and in vitro digestion and on composition parameters of vegetable fermented juices
Re-evaluation of soybean hemicellulose (E 426) as a food additive
Proyecto Ósmosis realizado por IES Sant Angel de Redován, Área de Tecnología de Alimentos UMH y MUDIC-VBS-CV
Pineapple wines obtained from saccharification of its waste with three strains of Saccharomyces cerevisiae
ACEPTACIÓN DE ACEITUNAS HIDROSOSTENIBLES EN EL MERCADO EUROPEO
Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method
Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
Optimization of extraction of antioxidant pigments from Dosidicus gigas using response surface methodology
INTERNATIONAL SYMPOSIUM BIOENGINEERING OF ANIMAL RESOURCES (Congress Organization)
Valorización de subproductos de la industria algroalimentaria restos de cultivos de la Vega Baja para su aprovechamineto en alimentación animal
LA CREACIÓN DE VALOR Y DE MARCA TERRITORIAL A TRAVÉS DE LA PRODUCCIÓN AGROALIMENTARIA: EL CASO DE CHAMPAGNE
Influence of osmotic dehydration pre-treatment and combined drying method on quality of pomegranate arils
A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
Líneas de investigación en el granado (Punica granatum L.) en España
Water stress at the end of the pomegranate fruit ripening stage produces earlier harvest and improves fruit quality
Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).
Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
Advances in food fortification with vitamins and co-vitamins
Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations.
Aumento de la aceptabilidad de arilos de granada deshidratados mejorados respecto a los comerciales
Antioxidant capacity, mineral content and essential oil composition from select Algerian medicinal plants
Re-evaluation of guar gum (E 412) as a food additive.
Assessment of human dietary exposure to arsenic through rice
Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils
ESTUDIO DE LA CALIDAD DE PISTACHOS HIDROSOSTENIBLES
XXVI JORNADAS TECNICAS SEAE "INNOVACION AGRECOLOGICA Y CAMBIO CLIMATICO", X SEMINARIO AGROECOLOGIA, CAMBIO CLIMATICO Y AGROTURISMO (Congress Organization)
Comparison of Soxhlet and ultrasound methods for oil extraction from Spanish flaxseeds
Bioactive and Volatile Compounds in Sweet Cherry Cultivars
VEGETABLE MATRICES AS POTENTIAL CARRIERS FOR PROBIOTIC BACTERIA VIABILITY
Re-evaluation of fatty acids (E 570) as a food additive.
I INTERNATIONAL CONFERENCE IN FOOD SCIENCE (Congress Organization)
Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives.
Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
EVALUACIÓN NUTRITIVA Y FERMENTATIVADEL ENSILADO DE PLANTA DE ALCACHOFA,SUBPRODUCTO DE ALCACHOFA Y DE BRÓCOLI
Concentration of urinary arsenic species in relation to rice and seafood consumption among children living in Spain
Development of new products based on pomegranate and other minor crops. Example of international cooperation
Screening of probiotic bacteria for the fermetnation of goat's milk
Productos hidroSOStenibles (hidroSOS) en el mercado español
XI CONGRESO ECONOMIA AGRARIA "¿Sistemas alimentarios y cambio global desde el Mediterráneo¿ (Congress Organization)
ACERCÁNDONOS A LA UNIVERSIDAD: LO QUE ESTUDIAMOS EN EL INSTITUTO EN CIENCIAS LO APLICAMOS EN LA UNIVERSIDAD CON PROYECTOS DE INVESTIGACIÓN
Quality of Alicante and Jijona turrón as affected by market type and commercial category
Innovación, territorio y desarrollo rural: la creación de valor a través de la producción agroecológica
Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
Levels of infants¿ urinary arsenic metabolites related to formula feeding and weaning with rice products exceeding the EU inorganic arsenic standard
Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
Optimization of new smoothies based on pomegranate juice and blended minor Mediterranean fruits
Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
Efecto de la inclusión a corto plazo de dos subproductos agroindustriales (brócoli y planta de alcachofa) ensilados en la dieta de cabras murciano-granadinas en la producción y composición de la leche
RDF description of Calidad y Seguridad Alimentaria 2017 - http://research.umh.es/vivo/pub/memoria/2017/gi_866