0000000000618699
AUTHOR
M. Rodrigo
Llisses, orades i alguna anguila. L'ictiofauna mesolítica de les Coves de Santa Maira (Castell de Castells, La Marina Alta, Alacant)
There are several marine remains throughout the Coves de Santa Maira archaeological sequence which are indicative of relationships with the coastal lowlands. We studied the Mesolithic remains of fish and molluscs species found so far. It is a small sample, but interesting because it has allowed us to analyze the areas of obtaining these marine resources and suggest any reflection on their significance within the techno-economic transformation processes of the later prehistoric foragers.
Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter
The determination of diacetyl permits the detection of microbial growth in the processing of citrus fruit before the appearance of other organoleptic, chemical or microbiological changes. It also makes it possible to detect a break in the cold chain during distribution and sale. The study proposed a polarographic method for the determination of diacetyl that allowed routine analysis with the aim of detecting possible contamination in the citrus juice manufacturing chain (orange and orange-carrot). The analytical performance of the method in terms of a linearity from 0 to 960 microg ml(-1), a recovery of 97 to 98%, a precision of 3.2 to 4.8%, and a sensitivity of 0.2 ng ml(-1) for juices ind…
The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus
The kinetics of the degradation of texture and loss of weight of green asparagus heated to between 100 and 130 °C was studied. The texture of the asparagus was evaluated with two types of cells fitted to a universal texturometer: one cell measured resistance to cutting with a wire and the other was a Kramer cell. The two methods enabled distinction between the different thermal treatments, although the Kramer cell gave information about the behaviour of parts of the spear further away from the tip. The thermally induced degradation of the texture and loss of weight followed first-order kinetics. With respect to the texture, the parameters obtained with the wire cell 2.5, 5 and 7.5 cm from t…
Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer
Abstract The degradation of ascorbic acid was studied in mushrooms heated at temperatures between 110 and 140°C, high-temperature short-time conditions, in a five-channel computer-controlled thermoresistometer. The kinetics parameters were calculated on the assumption that there are 2 degradation mechanisms, one aerobic (during the first few seconds of the process) and the other anaerobic. The 2 stages followed first-order reaction kinetics, with E a =46.36 kJ/mol for aerobic degradation and E a =49.57 kJ/mol for anaerobic degradation.