| 26-06-2024 |
Caracterización química y sensorial de gomitas con incorporación de extracto de cáscara de granada
La cáscara de granada es un subproducto de la agroindustria con un alto contenido de polifenoles, principalmente elagitaninos. Se ha descrito que los elagitaninos tienen efectos favorables en salud metabólica. Por ello, se ha incorporado la cáscara y su extracto en diversos alimentos. Las gomitas son una matriz interesante y ampliamente utilizada para el delivery de compuestos bioactivos. Sin embargo, no se han desarrollado gomitas con extracto de cáscara de granada. Una limitante posible, es la elevada astringencia del extracto. Por lo tanto, la evaluación sensorial es clave. Objetivo: Comparar aceptabilidad, atributos sensoriales, y contenido de polifenoles de gomitas con 5 y 10% de extracto de cáscara de granada.
Prerequisitos:
no tiene.
Tiene un método de evaluación Nota 1-7, con 10 créditos y tiene 1/1 vacantes disponibles |
Mentor(es): Ver en la plataforma |
| 26-06-2024 |
Chemical and sensory characterization of gummies with incorporation of pomegranate peel extract
Pomegranate peel is an agroindustrial byproduct with a high content of polyphenols, mainly ellagitannins. Ellagitannins have been described as having favorable effects on metabolic health. For this reason, the peel and its extract have been incorporated into various foods. Gummies are an interesting and widely used matrix for delivering bioactive compounds. However, no gummies have been developed with pomegranate peel extract. A possible limitation is the high astringency of the extract. Therefore, sensory evaluation is key. Objective: Compare gummies' acceptability, sensory attributes, and polyphenol content with 5 and 10% pomegranate peel extract.
Prerequisites:
None.
Evaluation method: Nota 1-7, with 1/1 available vacants |
Mentor(s): Open in the plataform |
| 09-05-2023 |
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 08-06-2022 |
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 28-12-2021 |
Application of in situ product recovery technologies in fermentative processes
Study of methodologies for the beta-ionone removal from an aqueous phase
Keywords:
extracción
beta-ionona
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/2 available vacants |
Mentor(s): Open in the plataform |
| 17-11-2021 |
Production and in-situ separation of 2-phenylethanol from a fermentative process
Screening of potential strains of Saccharomyces cerevisiae for the production of 2-phenylethanol by fermentation
Keywords:
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 24-04-2018 |
FishExtend, edible films to extend the shelf life of salmon fillets
In the framework of the project FishExtend, applied research for the development of coatings edible to extend the shelf life of salmon fillets. The objectives of the work consist of: - Evaluate effect of application of coatings edible in the life of salmon and other meaty foods. - To characterize coatings in their physical properties, and chemical interaction with the food. - Develop and optimize formulation used in FishExtend, to improve their properties and the impact on the sensory properties of the food. - Design scaling of the production of the coating at pilot scale. Along with the above, the student will review scientific literature, design and perform experiments, analyze results, present results orally and in written form, among others.
Prerequisites:
None.
Evaluation method: Nota 1-7, with -1/1 available vacants |
Mentor(s): Open in the plataform |