Universitat Politècnica de Catalunya
Now showing items 50-57 of 57
3D food printing is a precise digitalized process that is based on monitoring the characteristics of the printed substrate in accordance with the process parameters. In this thesis mashed potatoes were first mixed with ...
La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos pueden ser positivos o ...
The use of plant protection products (PPP) has become an essential tool in agriculture to achieve the minimum requirements of quality and quantity of food demanded by consumers. Moreover, due to its repeated use throughout ...
Se determinó la respuesta de resistencia de 10 patrones de tomate a una población avirulenta de Meloidogyne javanica en maceta. Los ensayos se realizaron en primavera, cuando las temperaturas permitían la expresión fenotípica ...
Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of the consumers and by food companies for ease of handling. Honey is commonly heated during pasteurization in order to ...
The discovery of antibiotics (ABs) and their mass production brought a revolution in medicine worldwide during the middle of the XX century. Infectious diseases with high morbidity and mortality suddenly become treatable. ...
Common beans (Phaseolus vulagaris L.) are one of the most consumed and produced legumes in the world. Its high protein content makes it a high nutritional value product. As a result of its wide diversity, there are thousands ...
This doctoral thesis is based on professional experience with patients with oropharyngeal dysphagia. This clinical syndrome, which is highly prevalent in the health and social environment, with very diverse etiologies is ...
