Research Organization
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Anualidad
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Research Activity Report
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2021
type: Class

RDF description of Innovaciones en Productos Alimentarios 2021 - http://research.umh.es/vivo/pub/memoria/2021/gi_829
type: Document
rights: termsOfUse
date: 2026-04-18T00:52:02
publisher: Innovaciones en Productos Alimentarios 2021

Innovaciones en Productos Alimentarios 2021
type: Research Activity Report
includes: Plant-based meat substitutes in the Spanish market: type of products, main plant protein substitutes, and health and nutrition claims
includes: CX1011IP
includes: Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
includes: EQC2018-004170-P
includes: alimentos Cárnicos Funcionales: Un reto del siglo XXI. Nuevas estrategias para su obtención
includes: VIDIF21/104
includes: Effect of the short-term incorporation of different proportions of ensiled artichoke by-product on milk parameters and health status of dairy goats
included: Innovaciones en Productos Alimentarios
includes: PIEU/2020/14
includes: Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
includes: Covid-19: the urgent call for a unified statistical anddemographic challenge
includes: Calidad de la carne de búfalo de agua:análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad
includes: Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
includes: CD4COVID
includes: Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
includes: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
includes: PPT/KAT/2019/1/00024/DEC/01
includes: 2014/00070/001
includes: LIFE16 ENV/ES/000331
includes: Nueva estrategia de modificación de composición de grasa en salchichas tipo Frankfurt con una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
includes: Gelled emulsions based on amaranth flour with hemp and sesame oils
includes: AGCOOP_D/2018/014
includes: 2018-1-SK01-KA203-046324
includes: An R package for the implementation of Efficiency Analysis Tree and the estimation of technical efficiency
includes: FY1006IP
includes: Modificación del perfil lipídico en salchichas Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
includes: REDUCCIÓN DE LAS QUEMAS DE SARMIENTOS EN LA COMUNIDAD VALENCIANA: DEFINICIÓN, DESARROLLO Y VALIDACIÓN DE PROCESOS DE CO-COMPOSTAJE EN COLABORACIÓN CON LOS ACTORES DEL TERRITORIO
includes: Bioactive compounds and techno-functional properties of high-fiberco-products of the cacao agro-industrial chain
includes: CONGRESO DE AGRICULTURA ECOLOGICA DE MURCIA (Congress Organization)
includes: KA203-421240B7
includes: CARACTERIZACIÓN Y USO DE COPRODUCTOS DE LA INDUSTRIA AVÍCOLA COMO INGREDIENTES POTENCIALMENTE FUNCIONALES EN LA PRODUCCIÓN DE PRODUCTOS CÁRNICOS MÁS SALUDABLES
includes: VIPROY21/24
includes: Determination of heavy metals in flaxseed
includes: VIDIF21/118
includes: Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
includes: MUSGRAVE1.21A
includes: Procesos de desarrollo e innovación de nuevos productos en la Industria Alimentaria
includes: Effect of Home-based Prehabilitation in an Enhanced Recovery After Surgery Program for Patients Undergoing Colorectal Cancer Surgery during the COVID-19 Pandemic
includes: Aromachology Related to Foods, Scientific Line of Evidence: A Review
includes: 2ND INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE. FUTURE FOODS AND FOOD TECHNOLOGIES FOR A SUSTAINABLE WORLD (Congress Organization)
includes: Oleogeles, ingredientes para desarrollar productos cárnicos más sanos
includes: Modificación del perfil lipídico en salchichas tipo Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
includes: Variabilidad de los parámetros de calidad funcional y sensorial de la canela molida
includes: Multivariate Adaptive Frontier Splines
includes: Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?
includes: Effect of early peripheral parenteral nutrition support in an enhanced recovery program for colorectal cancer surgery: a randomized open trial
includes: La carne de búfalo de agua en las Américas: Retos y oportunidades
includes: Chiquimeats, un proyecto de investigación aplicada para la elaboración de productos cárnicos mas saludables
includes: VIPROY21/27
includes: PID2020-118097RB-I00
includes: 1ST INTERNATIONAL CONFERENCE ON QUALITY AND MANAGEMENT SCIENCES (Congress Organization)
includes: NAVARRO RODRIGUEZ DE VERA, CASILDA
includes: Effect of Different Black Quinoa Fractions (Seed, Flour and Wet¿Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
includes: http://research.umh.es/vivo/pub/comunicacion/223127
includes: BOTELLA MARTINEZ, CARMEN MARIA
includes: Strawberry Trees (Arbutus unedo L.) naturally grown in Morocco: A Combined Study using Headspace Solid-Phase Microextraction coupled with GC-MS and Physico-Morphological Screening
most specific type: 2021
includes: Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology
includes: ON THE STOCHASTIC EXTENSION OF THE CLASSICAL EPIDEMIOLOGICAL COMPARTMENTAL MODELS
includes: Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)
includes: How does water stress and roasting temperature affect the physicochemical parameters of almonds?
includes: eat:An R package for the implementation of Efficiency Analysis Trees and the estimation of technical efficiency
includes: Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency between Fig Peels and Pulps: Chemical and Chemometric Approach
includes: Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology
includes: Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
includes: Assessment of chemical and physico-chemical properties of gelled emulsions elaborated with buckwheat flour and flax or sesame oils
includes: Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
includes: Exp. Nº 20190020007482
includes: Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects
includes: Reformulación de hamburguesas de ternera con geles de emulsiones de agua y aceites vegetales
includes: Consumer sensory studies for food companies: challenges and trends
includes: CYTED 2019
includes: Role of proteins and soluble peptides as limiting components during the co-composting of agro-industrial wastes
includes: Enriquecimiento de paté de hígado de cerdo con harina de caqui: efectos tecnológicos y saludables
includes: Reply letter: Benefits of the Bayes factor in rheumatology research
includes: 2ND INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS- ¿FUTURE FOODS AND FOOD TECHNOLOGIES FOR A SUSTAINABLE WORLD¿ SESSION INNOVATIVE FOOD ADDITIVES AND INGREDIENTS (FOODS 2021) (Congress Organization)
includes: GA Nº 887648
includes: NEW TRENDS IN RESEARCH AND INDUSTRY TO PROMOTE INNOVATION AND SUSTAINABILITY IN THE FOOD SYSTEM
includes: Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

Plant-based meat substitutes in the Spanish market: type of products, main plant protein substitutes, and health and nutrition claims
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CX1011IP
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Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
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EQC2018-004170-P
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type: Year2018
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type: BFO_0000015
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included: Innovaciones en Productos Alimentarios 2021
type: ProyectoInvestigacion
type: Year2019
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type: Relationship
type: OBI_0000011
type: BFO_0000001
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alimentos Cárnicos Funcionales: Un reto del siglo XXI. Nuevas estrategias para su obtención
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VIDIF21/104
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Effect of the short-term incorporation of different proportions of ensiled artichoke by-product on milk parameters and health status of dairy goats
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Innovaciones en Productos Alimentarios
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PIEU/2020/14
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type: 2021
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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
type: BFO_0000002
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Covid-19: the urgent call for a unified statistical anddemographic challenge
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type: 2021
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type: Chapter
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Calidad de la carne de búfalo de agua:análisis nutricional, sensorial e inocuidad, conservación, empacado y autenticidad
type: DocumentPart
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included: Innovaciones en Productos Alimentarios 2021
type: 2021
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Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
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type: BFO_0000001
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type: 2021
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CD4COVID
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type: 2021
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type: Project
type: BFO_0000015
type: OBI_0000011
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type: BFO_0000020
type: Year2020
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Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
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type: 2021
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type: BFO_0000031
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Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
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type: BFO_0000001
type: Article
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included: Innovaciones en Productos Alimentarios 2021
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PPT/KAT/2019/1/00024/DEC/01
type: 2021
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2014/00070/001
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type: BFO_0000015
type: ProyectoInvestigacion
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type: ERO_0000014
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type: Proyecto

LIFE16 ENV/ES/000331
type: 2021
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type: BFO_0000020
type: BFO_0000015
type: ProyectoInvestigacion
type: Anualidad
type: OBI_0000011
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type: BFO_0000003
type: Year2019
type: Year2022
type: Year2017
type: Year2020
type: Grant
type: Year2018
included: Innovaciones en Productos Alimentarios 2021
type: Proyecto
type: ERO_0000014
type: Project
type: Relationship
type: BFO_0000002

Nueva estrategia de modificación de composición de grasa en salchichas tipo Frankfurt con una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
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Gelled emulsions based on amaranth flour with hemp and sesame oils
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AGCOOP_D/2018/014
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2018-1-SK01-KA203-046324
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An R package for the implementation of Efficiency Analysis Tree and the estimation of technical efficiency
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FY1006IP
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Modificación del perfil lipídico en salchichas Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
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REDUCCIÓN DE LAS QUEMAS DE SARMIENTOS EN LA COMUNIDAD VALENCIANA: DEFINICIÓN, DESARROLLO Y VALIDACIÓN DE PROCESOS DE CO-COMPOSTAJE EN COLABORACIÓN CON LOS ACTORES DEL TERRITORIO
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Bioactive compounds and techno-functional properties of high-fiberco-products of the cacao agro-industrial chain
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CONGRESO DE AGRICULTURA ECOLOGICA DE MURCIA (Congress Organization)
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KA203-421240B7
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CARACTERIZACIÓN Y USO DE COPRODUCTOS DE LA INDUSTRIA AVÍCOLA COMO INGREDIENTES POTENCIALMENTE FUNCIONALES EN LA PRODUCCIÓN DE PRODUCTOS CÁRNICOS MÁS SALUDABLES
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VIPROY21/24
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Determination of heavy metals in flaxseed
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VIDIF21/118
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Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
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MUSGRAVE1.21A
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Procesos de desarrollo e innovación de nuevos productos en la Industria Alimentaria
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Effect of Home-based Prehabilitation in an Enhanced Recovery After Surgery Program for Patients Undergoing Colorectal Cancer Surgery during the COVID-19 Pandemic
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Aromachology Related to Foods, Scientific Line of Evidence: A Review
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2ND INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE. FUTURE FOODS AND FOOD TECHNOLOGIES FOR A SUSTAINABLE WORLD (Congress Organization)
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Oleogeles, ingredientes para desarrollar productos cárnicos más sanos
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Modificación del perfil lipídico en salchichas tipo Frankfurt mediante una emulsión gelificada a base de trigo sarraceno y aceite de cáñamo
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Variabilidad de los parámetros de calidad funcional y sensorial de la canela molida
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Multivariate Adaptive Frontier Splines
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Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?
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Effect of early peripheral parenteral nutrition support in an enhanced recovery program for colorectal cancer surgery: a randomized open trial
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La carne de búfalo de agua en las Américas: Retos y oportunidades
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Chiquimeats, un proyecto de investigación aplicada para la elaboración de productos cárnicos mas saludables
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