RODRÍGUEZ PULIDO , Francisco José

El objetivo de esta innovación fue mejorar el aprendizaje en conceptos de metabolismo energético a través de ejercicios de autoevaluación por parte de los alumnos. El ciclo de mejora en el aula (CIMA) se llevó a cabo en los seminarios de la asignatura Nutrición y Bromatología, impartida en el 3er curso del Grado en Farmacia de la Universidad de...

La calidad del vino depende ampliamente del estado de todos los componentes de la uva, y en este aspecto, sus semillas afectan directamente a la estructura, astringencia, estabilidad, e indirectamente al color del vino. Los compuestos fenólicos que contienen son responsables de estas propiedades, y cambian de manera cualitativa y cuantitativa...

La calidad del vino depende en gran medida del estado en que se encuentren los diferentes componentes de la uva en el momento de la recolección y, en este sentido, las semillas afectan directamente a su astringencia, así como a la estructura y estabilidad del color del vino. En el presente trabajo se han evaluado semillas de uva de diferentes...

Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral...

Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the D.O.Ca. Rioja. Anthocyanin chromatographic analysis, color image analysis and near infrared hyperspectral imaging were carried...

The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The hyperspectral images of intact grapes during ripening were recorded using a near-infrared hyperspectral imaging covering the spectral range between 900 and 1700 nm. Reference values of anthocyanins were obtained by HPLC-DAD. A...

The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for the first time by hyperspectral imaging (350–1100 nm) coupled with response surface methodology...

The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral imaging system in the spectral range of 390-1100 nm. To improve the model performance,...

The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.05) influenced on all the studied parameters. On the basis of the betalain content,...

The use of computer vision for estimating composition in food products has become wide spread in recent years, especially for products where by measuring colour or other spectral features, we are able to estimate the composition, variety, or ripeness. On the other hand, the appearance is one of the most worrying issues for producers due to its...

Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system (900–1700 nm). Spectral data have been correlated with red grape skin extractable poly- phenols (total phenolic, anthocyanins and flavanols) by modified partial least squares regression (MPLS) using a number of spectral...

Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is often applied to the measurement of large and heterogeneous samples, where chemical imaging is extremely useful. In addition, when the amount of sample is limited by different factors (price, other analyses, sample...

The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques...

The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and...

Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational studies. MALDI TOF/TOF analysis revealed the...

Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to reconstruct the spectra, and root-mean-square errors (RMSEs) have been calculated to measure the differences between...

Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which could be minimised by exploiting and adding value to these by-products. Marc is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential...

El seguimiento de la maduración de la uva se realiza mediante análisis fisicoquímico y organoléptico del mosto, siendo el momento de la vendimia un aspecto que repercute directamente en la calidad de un vino. La visión artificial proporciona una alternativa automatizable y de bajo coste al análisis convencional, pudiendo así, caracterizar de...

Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at two inlet temperatures (150 °C and 180 °C) with three encapsulating agents (maltodextrin, whey protein and a 50:50 mixture...

This work includes the evaluation of 168 samples of raspberries 'Glen Lyon', representing whole maturation period, by colorimetric and near infrared imaging techniques, as well as the quantification of total phenols, total anthocyanins and antioxidant activity by chemical methods. Samples showed significant differences depending on the...