Recursos de colección

Archivo Digital UPM (107.543 recursos)

This is an institutional repository providing access to the research output of the institution. Primarily contains thesis.

Materia = Ciencia y Tecnología de Alimentos

Mostrando recursos 1 - 20 de 251

  1. Fuente de corriente alterna controlable entre 1 Hz y 50 kHz para aplicaciones de congelación magnética: diseño e implementación de la etapa de potencia

    Fuente Taravillo, Guillermo
    El propósito de este Trabajo Fin de Grado es diseñar un dispositivo capaz de suministrar una intensidad de corriente senoidal a una carga inductiva con el fin de generar un campo magnético en su interior. El dispositivo en cuestión es un convertidor de tensión continua a alterna (CC-CA), también conocido corno inversor electrónico. El campo magnético generado servirá en un futuro para investigar la influencia de este en el proceso de congelación de matrices alimentarias y otros tejidos. El interés en estas investigaciones nace en el ICTAN (Instituto de Ciencia y Tecnología de Alimentos y Nutrición), centro perteneciente al CSIC, en...

  2. Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice

    Benito Saez, Santiago
    The classical way to make red wine is based on the use of Sacharomyces cerevisiae yeasts during alcoholic fermentation and Oenococus oeni bacteria during malolactic fermentation.  This traditional winemaking methodology produces commercial stable red wines from a microbiological point of view. However, this methodology when it is applied in grape juices with high pH, like it is common in the south of Spain, can produce high levels of biogenic amines and ethyl carbamate that can seriously influence human health. This work explains the use of a new red winemaking biotechnology that uses the combination of Lachancea thermotolerans and Schizosaccharomyces pombe...

  3. Replacing dietary corn with bakery by-products supplemented with enzyme and evaluating performance of laying hens

    Torki, Mehran; Kimiaeitalab, Mohammadvahid
    The objectives of this experiment were to investigate effects of dietary replacement of maize with bakery by-product (BB) with or without enzyme supplementation on the performance of laying hens and egg quality characteristics. A total number of one hundred and eighty 87-week-old Hy-Line Leghorn hens, with an average laying rate of 56.7±3.8% (late production phase) and 1470±14 g live body weight, were weighed and distributed between 30 cages with almost same egg production (EP) level among the cages. Six iso-caloric and iso-nitrogenous diets were formulated (ME=2900 kcal/kg and crude protein= 15.20 g/100 g diet) based on the catalogue of Hy-line....

  4. Energy efficiency strategies for ecological greenhouses: experiences from Murcia (Spain)

    Becerril Hernández, Hilario; Rios Carmenado, Ignacio De Los
    There has been a continuous growth in ecological agriculture (EA) in recent years. It is recognized as a production system with rational energy use and low demand for fossil fuels. There are many studies relating to this subject, in contrast to the few studies regarding the use of energy and its impact on the environment in ecological greenhouses. This article analyzes the strategies adopted by a Transformational Agricultural Society (Sociedad Agraria de Transformación) in order to improve energy efficiency in ecological greenhouses, with regards to the use of fossil fuels. The methodology is based on the Working With People (WWP)...

  5. Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety

    Mylona, A. E.; Fresno, Juan Manuel del; Palomero, Felipe; Loira, Iris; Bañuelos Bernabe, Maria Antonia; Morata Barrado, Antonio; Calderón, F.; Benito, S.; Suarez Lepe, Jose Antonio
    Schizosaccharomyceswas initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level...

  6. Grape processing by high hydrostatic pressure: effect on use of non-Saccharomyces in must fermentation

    Bañuelos Bernabe, Maria Antonia; Loira, Iris; Escott, Carlos; Fresno, Juan Manuel del; Morata Barrado, Antonio; Sanz, Pedro D.; Otero, Laura; Suarez Lepe, Jose Antonio
    Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development...

  7. Innovación en productos ganaderos en la República Checa

    Hernández Díaz-Ambrona, Carlos Gregorio
    La introducción de nuevos productos, su elaboración en la propia explotación y la diversificación de actividades son las pautas de la innovación para la sostenibilidad de las explotaciones ganaderas en la República Checa y pueden ser un ejemplo para buscar soluciones innovadoras en un entorno altamente competitivo.

  8. Bronchial Challenge With Tri a 14 as an Alternative Diagnostic Test for Baker's Asthma

    Armentia, Alicia; Garrido Arandia, María; Cubells Baeza, Nuria; Gómez Casado, C.; Diaz Perales, Araceli
    BACKGROUND: Baker's asthma (BA) is the most prevalent occupational respiratory disease in developed countries. It is caused by inhalation of wheat dust in the working environment and affects 1%-10% of workers in the baking industry. Diagnosis of BA is based on bronchial challenge with wheat, a technique that carries a high risk for patients. The wheat lipid transfer protein Tri a 14 is a major allergen in BA. OBJECTIVE: The aim of our study was to characterize Tri a 14 as a marker of BA in order to prevent patients from having to undergo bronchial challenge with wheat. METHODS: The...

  9. Estudio de un sistema de tratamiento de bajo coste para agua potable en contextos de subdesarrollo.

    Sierra Joven, Jesús
    La variación en calidad y cantidad de agua a lo largo del año en Tanzania provoca que la población de las zonas rurales se vea sometida a falta de acceso a agua potable. Según la Organización Mundial de la Salud, la distancia a la fuente de agua más próxima debe ser menor a 1000 metros y la espera para obtención del agua no mayor a 30 minutos. En el proyecto se analiza la red de abastecimiento y se presenta el estudio de un sistema de tratamiento de potabilización de agua de bajo coste aplicado a pequeñas comunidades de países en desarrollo....

  10. Cafés Especiales. El caso del Cauca en Colombia

    Correa Hernando, Eva Cristina; Diaz Barcos, Virginia; Diezma Iglesias, Belen; Echeverri, César; Hoyos García, Javier; Oteros, R.
    El éxito en los mercados internacionales de la industria de los denominados cafés especiales, incluyendo el rápido aumento del número de pequeños-medianos tostadores de café de alta calidad y la aparición de "boutiques" de café, pone de manifiesto que existen consumidores capaces de apreciar y distinguir el café de calidad y además están dispuestos a pagar por él (Oberthuer et al., 2011). Colombia se caracteriza fundamentalmente por sus variedades de café procedentes de la especie Coffea arabica, obtenidos mediante el denominado procesado "húmedo" del café, que consiste en el despulpado, la licuefacción del mucílago por fermentación microbiana y su posterior...

  11. Cutting Edge Technologies in Postharvest Research: Journey to the Centre of the Fruit

    Hertog, M.; Verboven, P.; Herremans, E.; Saeys, W.; Nicolai, Bart; Barreiro Elorza, Pilar; Leitner, Michael; Lehmann, V.; Vanstreels, E.
    Food microstructure is at the base of many food quality roperties. The EU project InsideFood focuses on the pplication of high technological techniques to inspect internal quality of fruit. Tomographic techniques such as magnetic resonance imaging, X-ray computed tomography, optical coherence tomography and confocal microscopy can be used to obtain information about the 3-D microstructure of the fruit which is believed to affect quality attributes such as texture. Optical techniques such as spatially or time resolved reflectance spectroscopy may also be used to obtain information about fruit microstructure. This microstructural information can be incorporated in multiscale simulation models to predict the...

  12. Estudio y obtención de volátiles y su relación con diferentes variables físicas para la obtención de perfiles de fermentación en fermentadores de mosto de cerveza.

    Moya Almeida, Vinicio
    Abstract – Beer is today the most widely consumed alcoholic beverage in the world, and third if soft drinks are considered. It is produced by alcoholic fermentation of the sugars present mainly in barley malt, and sometimes other cereals, by the action of the yeast Saccharomyces cerevisiae or pastorianus, at temperatures (18 - 24 ° C) and specific levels of pH (5.1 - 5.5). This work is given in the framework of collaboration between UPM, CENIM, and La Cibeles, and aims to develop a low cost ̈electronic nose ̈, to find the characterization of certain important attributes during alcoholic fermentation. We have...

  13. Enfermedades metabólicas en los sistemas itnensivos de producción de carne bovina: Acidosis

    Bacha, Fernando; Villamide Díaz, María Jesús
    Explicar las enfermedades metabólicas de los rumiantes no siempre resulta fácil pues para describir su patogénesis es inevitable adentrarse en el campo de la bioquímica.

  14. Nutrición y alimentación de rumiantes jóvenes

    Bacha, Fernando; Villamide Díaz, María Jesús
    Los animales jóvenes representan uno de los mayores problemas de las explotaciones comerciales, puesto que es en este momento cuando se deben sentar las bases para un correcto crecimiento y es, a su vez, cuando más delicados son todos los animales en general.

  15. First position effect on the emotional response of consumers: a case study in chocolate and beers

    Dorado, Rocío; Picard, Amandine; Pérez Hugalde, Carlos; Chaya Romero, Carolina
    Emotional response to food as been proven to provide useful information about consume experience in new product development.

  16. In-forma-me: Análisis cuantitativo de cambios morfológicos en colonias de levadura

    Gil de Prado, Elena; Rivas, Eva María; Silóniz Jiménez, María Isabel; Barreiro Elorza, Pilar; Diezma Iglesias, Belen
    Las levaduras pueden crecen en medio sólido como colonias superficiales. Su forma y borde se pueden emplear en la identificación del género y/o la especie a que pertenecen. Nosotros hemos definido dos parámetros para describir cuantitativamente la morfología de colonias; el índice de excentricidad (Ei) calculado como el ratio entre los diámetros ortogonales vertical y horizontal y, el índice de Fourier (Fi) definido como el número mínimo de coeficientes de Fourier que son necesarios para modelizar el borde de la colonia con una bondad de ajuste del 99%. Este análisis se ha automatizado utilizando Matlab. Este estudio se ha realizado...

  17. Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

    Ribeiro, Miguel; Nunes, Fernando M.; Guedes, Sofía; Domingues, Pedro; Silva, Amelia M.; Carrillo Becerril, Jose Maria; Rodriguez De Quijano Urquiaga, Marta; Branlard, Gerard; Igrejas, Gilberto
    Protein engineering of gluten, the exogenous effector in celiac disease, seeking its detoxification by selective chemical modification of toxic epitopes is a very attractive strategy and promising technology when compared to pharmacological treatment or genetic engineering of wheat. Here we present a simple and efficient chemo-enzymatic methodology that decreases celiac disease toxic epitopes of gluten proteins improving its technological value through microbial transglutaminase-mediated transamidation of glutamine with n-butylamine under reducing conditions. First, we found that using low concentrations of amine-nucleophile under non-reducing conditions, the decrease in toxic epitopes is mainly due to transglutaminase-mediated cross-linking. Second, using high amine nucleophile concentrations...

  18. Sensory characterization and consumer acceptance of La Mancha Trujillo melons fertilized with different dosages of pomace compost

    Sánchez Palomo, Eva; Ferrer Valverde, Miguel Ángel; Chaya Romero, Carolina; González Viñas, Miguel Ángel
    Caracterización sensorial y aceptación del consumidor de melones de la Mancha de la variedad Trujillo fertilizados con compost de orujo a diferentes dosis

  19. Measuring emotion: the long and short of it

    Eaton, Curtis; Chaya Romero, Carolina; Smart, Katherine A.; Hort, J.
    Estudio de la eficiencia en la reducción del número de términos empleados en los léxicos de respuesta emocional del consumidor: aplicación en cerveza

  20. Instrumental Colour Evaluation and Visual Consumer Study of Commercial Beverages Made with Fruit Juice and Milk

    Fernández Vázquez, Rocío; Stinco, Carla M.; Heredia, Francisco J.; Chaya Romero, Carolina; Vicario, Isabel M.
    Análisis del color de bebidas formuladas con leche y frutas mediante análisis de imagen y estudio de la aceptación del color por los consumidores

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