Tecnología Agroalimentaria 2017
2017
Department
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Publications
Research Report
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2016
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academic article
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Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).
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: Re-evaluation of locust bean gum (E 410) as a food additive.
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A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
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Amasnacks, línea de sancks a base de nuevos alimentos
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Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
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Antimicrobial activity of pomegranate peel extracts as affected by cultivar
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Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation
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Antioxidant capacity, mineral content and essential oil composition from select Algerian medicinal plants
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Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation
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Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth
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Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion
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Bioactive and Volatile Compounds in Sweet Cherry Cultivars
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Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage
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Characterization of Jatropha curcas accessions based in plant growth traits and oil quality
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Comparison of Soxhlet and ultrasound methods for oil extraction from Spanish flaxseeds
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Correlated response in early embryonic development in rabbits selected for litter size variability
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Correlated response in litter size components in rabbits selected for litter size variability
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Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: special reference to physicochemical characterization and consumer acceptability during storage
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Efecto del control de la lactación sobre los parámetros productivos y el bienestar de las conejas
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Effect of Aloe vera gel treatment on bioactive compounds and antioxidant activity during storage of sweet cherry.
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Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils
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Effect of inulin on the viability of L.plantarum during storage and in vitro digestion and on composition parameters of vegetable fermented juices
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Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets
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Enhancement of Antioxidant Systems and Storability of Two Plum Cultivars by Preharvest Treatments with Salicylates
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Evaluación de fitoquímicos y actividad antioxidante de subproductos de datil producidos en el estado de Sonora
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Evaluation of Particle Size Influence on Proximate Composition,Physicochemical, Techno-Functional and Physio-FunctionalProperties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts
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Exposure to high ambient temperatures alters embryology in rabbits
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Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations.
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Influence of Fermentation with Different Lactic Acid Bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices
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Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche
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Influence of the fruit juice carriers on the abilty of Lactobacillus plantarum DSM20205 to improve in vitro intestinal barrier integrity and its probiotic properties
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Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.)
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Líneas de investigación en el granado (Punica granatum L.) en España
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Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
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Modulatory Effects of Exogenously Applied Polyamines on Postharvest Physiology, Antioxidant System and Shelf Life of Fruits: A Review
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Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves
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Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co¿Products (Phoenix dactylifera L.)
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Physicochemical characterization of special persimmon fruit beers using Bohemian Pilsner malt as a base
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Pineapple wines obtained from saccharification of its waste with three strains of Saccharomyces cerevisiae
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Postharvest treatment with calcium delayed ripening and enhanced bioactive compounds and antioxidant activity of 'Cristalina' sweet cherry
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Pre-cooling application before cold storage delayed ripening and maintained high antioxidant activity of `Sonata¿ sweet cherry.
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Preharvest Application of Methyl Jasmonate as an Elicitor Improves the Yield and Phenolic Content of Artichoke
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Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage
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Preharvest salicylic acid and acetylsalicylic acid treatments preserve quality and enhance antioxidant systems during postharvest storage of sweet cherry cultivars
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Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
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Quality of Alicante and Jijona turrón as affected by market type and commercial category
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Re- evaluation of glycerol (E 422) as a food additive.
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Re-evaluation of acacia gum (E 414) as a food additive.
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Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
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Re-evaluation of fatty acids (E 570) as a food additive.
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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
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Re-evaluation of guar gum (E 412) as a food additive.
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Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
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Re-evaluation of lecithins (E 322) as a food additive.
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Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives
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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
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Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
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Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
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Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
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Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
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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.
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Re-evaluation of soybean hemicellulose (E 426) as a food additive
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Re-evaluation of tara gum (E 417) as a food additive.
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Re-evaluation of tragacanth (E 413) as a food additive.
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Re-evaluation of xanthan gum (E 415) as a food additive.
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Relación entre los parametros de color del espacio CIELAB, y el contenido de clorofilas y cartenoides en frutos de limón finoi 49 durante la maduración
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Relationship between body condition and energy mobilizations in rabbit does
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Relationship of goat milk flow emission variables with milking routine, milking parameters, milking machine characteristics and goat physiology
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Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
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Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
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Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209).
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Sanlili, desarrollo de un helado de pera y chia sin lactosa
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Selection for environmental variance of litter size in rabbits
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Short communication: Effects of pulsation type (alternate andsimultaneous) on mechanical milking of dairy goats (II)¿Effect of milkpipeline height on the milking efficiency and status of teat-end inMurciano-Granadina goats
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Short term effects of salt shock on ethylene and polyamines depends on plant salt sensitivity
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Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.
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Teatcups with automatic valves in machine milking of goats
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The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
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The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum.
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The combination of alginate coating and essential oils delayed postharvest ripening and increased the antioxidant potential of two sweet cherries.
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Tratamientos innovadores aplicados en pre-cosecha para incrementar la calidad en ciruelas y cerezas
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Tratamientos pre-cosecha con compuestos naturales
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Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method
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Water stress at the end of the pomegranate fruit ripening stage produces earlier harvest and improves fruit quality
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book
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chapter
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congress communication
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A STEM EXPERIENCE FOR HIGH SCHOOL STUDENTS JOINING THE UNIVERSITY THROUGH A PROJECT ON AGRICULTURE
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ACEPTACIÓN DE ACEITUNAS HIDROSOSTENIBLES EN EL MERCADO EUROPEO
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ACERCÁNDONOS A LA UNIVERSIDAD: LO QUE ESTUDIAMOS EN EL INSTITUTO EN CIENCIAS LO APLICAMOS EN LA UNIVERSIDAD CON PROYECTOS DE INVESTIGACIÓN
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Acetylsalicilic acid and salicylic acid treatments increased the quality and production of plum and cherry fruit.
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Alimentación sostenible en caprino, uso de subproductos locales (alcachofa, Cynara scolymus) en la dieta: efecto en el perfil lipídico de la leche
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Application of methyl jasmonate as pre-harvest treatment enhances yield, productivity and quality at harvest in pomegranate
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Application of sensory analysis in the food industry: A case study, trained panel on quality control of ice cream
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Assessment of bioaccessibility and antioxidant potential of flour obtained from cactus pear fruits (Opuntia indica) co-products during in vitro gastrointestinal digestion
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Assessment of the effect of in vitro gastrointestinal digestion on the bioaccessibility and recovery index of polyphenolic compounds presents in Chia (Salvia hispanica) and quinoa (Chenopodium quinoa Willd.) seeds
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Aumento de la aceptabilidad de arilos de granada deshidratados mejorados respecto a los comerciales
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Bioaccessibility and antioxidant potential of flour obtained from persimmon fruit (Diospyros kaki) coproducts during in vitro gastrointestinal digestion
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Cómo innovar en entornos no formales en ciencia y tecnología de alimentos y no morir en el intento.
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DEMONSTRATION OF THE NUTRITIONAL, FUNCTIONAL, SENSORIAL QUALITY AND ADAPTATION TO THE EUROPEAN MARKET OF THE HYDROSUSTAINABLE ALMONDS
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DEVELOPMENT OF NEW PRODUCTS BASED ON POMEGRANATE ANO OTHER MINOR CROPS. EXAMPLE OF INTERNATIONAL COOPERATION
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Development of new products based on pomegranate and other minor crops: example of international cooperation
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EFECTO DE LA GESTIÓN DE LAS RESERVAS CORPORALES SOBRE EL BIENESTAR DE LA CONEJA
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EFECTO DE LA SELECCIÓN POR VARIANZA RESIDUAL DEL TAMAÑO DE CAMADA SOBRE LA SENSIBILIDAD A ENFERMAR Y AL ESTRÉS
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EFECTO DE LA TRASLOCACIÓN BACTERIANA Y LA INFLAMACIÓN SISTÉMICA SOBRE EL DESARROLLO DE EVENTOS CARDIOVASCULARES EN UNA COHORTE DE PACIENTES CON INFECCIÓN POR VIH
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ESTUDIO DE LA CALIDAD DE PISTACHOS HIDROSOSTENIBLES
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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
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Effect of hazelnut peels on the lipid oxidation of raw and cooked chiken burgers
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Effect of persimmon extract in 3T3 L1 cells
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Effect of preharvest treatment with salicylic acid on postharvest quality of `Magenta¿ table grapes.
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Effects of the pre-harvest application of methyl salicylate, oxalic acid and methyl jasmonate on sweet cherry 'Sweet Heart' in production and on quality.
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FOOD SCIENCE FOR HIGH SCHOOL STUDENTS: A UNIVERSITY-HIGH SCHOOL COLLABORATIVE PROJECT
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Formación del panel de análisis sensorial de la DOP Alicante y análisis de Fondillón, uno de los vinos históricos en el mundo
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Hidrosostainables table olives
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In-vitro effect of thymol, cavacrol and linalool oils encapsulated against Geotrichum citri-aurantii
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Influence of osmotic dehydration pre-treatment and combined drying method on quality of pomegranate arils
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Irrigation dose and plant density affect the yield, essential oil content and sensory quality of parsley (Petroselinum sativum)
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Jornada de desarrollo e innovación de nuevos productos alimentarios "New Food"
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MELATONIN: A NEW TOOL FOR PRESERVING TABLE GRAPE QUALITY AND ENHANCING BIOACTIVE COMPOUNDS DURING STORAGE
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Melatonin: A new tool to increase yield and quality at barvest and to extend postharvest shelf-life ofpomegranate.
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Optimization of extraction of antioxidant pigments from Dosidicus gigas using response surface methodology
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Optimization of new smoothies based on pomegranate juice and blended minor Mediterranean fruits
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P-083-Programa ósmosis: actividades de proyección educativa de docentes de la UMH en niveles preuniversitarios.
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P-111Aptitud Técnologica de leche procedente de cabras alimetnadas con subprodcutos de alcachofas
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PERCEPCIÓN DE LOS GANADEROS SOBRE LA SOSTENIBILIDAD DE LOS SISTEMAS AGROGANADEROS TRADICIONALES EN ESPAÑA EN UN CONTEXTO DE CAMBIO GLOBAL
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PHYSIOLOGICAL CHANGES IN LEMON FRUIT INDUCED BY PREHARVEST TREATMENTS WITH METHYL JASMONATE
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PREVALENCIA DE FACTORES DE RIESGO CARDIOVASCULAR EN PACIENTES CON INFECCIÓN VIH Y ENFERMEDAD CARDIOVASCULAR GRAVE. INFLUENCIA DE DETERMINADOS FARMACOS ANTIRRETROVIRALES
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Perfil sensorial de frutos secos de pistacho de diferentes variedades cultivadas en España
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Postharvest application of chlorogenic acid as new tool to improve storability and to enhance bioactive compounds of pomegranat
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Pre-harvest treatment with oxalic acid increases yield, productivity and quality of pomegranate
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Preharvest treatments with oxalic acid on quality of the early-season table grape cultivar 'Magenta'.
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Preharvest treatments with salicylates enhance antioxidant systems in plums
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Productos hidroSOStenibles (hidroSOS) en el mercado español
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Proyecto Ósmosis realizado por IES Sant Angel de Redován, Área de Tecnología de Alimentos UMH y MUDIC-VBS-CV
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Quality of new healthy smoothies based on pomegranate and minor Mediterranean fruits
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Relación entre el color y el contenido de clorofilas y carotenoides durante la maduración del limón (Citrus limon L.) Osbeck, cv. Fino 49.
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Screening of probiotic bacteria for the fermetnation of goat's milk
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Selección por varianza residual del tamaño de camada: consecuencias en los componentes del tamaño de camada
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Sustainable feeding of dairy goats: effect of broccoli and artichoke by-products on the volatile profile of goat's milk
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¿Quinoa (Chenopodium quinoa), un nuevo ingrediente para los productos cárnicos crudo-curados?
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event
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external project
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invited conference
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operating licence
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patent
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person
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person (active)
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AGEA DURAN, IVAN
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AGULLO GARCIA, VICENTE
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ARGENTE CARRASCOSA, MARIA JOSE
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BURLO CARBONELL, FRANCISCO MIGUEL
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CANO LAMADRID, MARINA
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CARBONELL BARRACHINA, ANGEL ANTONIO
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CASTILLO GARCIA, SALVADOR
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CHAVES LOPEZ, CLEMENCIA
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DIAZ SÁNCHEZ, JOSÉ RAMON
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FERNANDEZ LOPEZ, JUANA
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FRUTOS FERNANDEZ, MARIA JOSE
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FUENTES LOPEZ, MARTIN JOSE
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GARCIA PARDO, MARIA DE LA LUZ
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GARCIA PASTOR, MARIA EMMA
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GIMENEZ TORRES, MARIA JOSE
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GUILLEN ARCO, ANTONIO FABIAN
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LIPAN , LEONTINA
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MARTI BRUÑA, NURIA
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MARTI DE OLIVES, ANA MARIA
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MARTINEZ ROMERO, DOMINGO JESUS
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NAVARRO RIOS, MARIA JESUS
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NAVARRO RODRIGUEZ DE VERA, CASILDA
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NOGUERA ARTIAGA, LUIS
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PEREZ ALVAREZ, JOSE ANGEL
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ROMERO MORALEDA, GEMA
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SANCHEZ BRAVO, PAOLA
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SAURA LOPEZ, DOMINGO
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SAYAS BARBERA, MARIA ESTRELLA
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SENDRA NADAL, ESTHER
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VALERO CASES, ESTEFANIA
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VALERO GARRIDO, DANIEL
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VALVERDE VERACRUZ, JUAN MIGUEL
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VIUDA MARTOS, MANUEL
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ZAPATA COLL, PEDRO JAVIER
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research project
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technological support
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thesis
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thrid party project
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