Segueix-nos a:

Fundació Miquel Agustí

Recerca i transferència

Modeling “calçots” (Allium cepa L.) growth by Gompertz function

November 23, 2018 Articles de recerca, Publicacions Comentaris tancats a Modeling “calçots” (Allium cepa L.) growth by Gompertz function

Casañas F.,  Sabaté J., Simó J. (2013) Modeling “calçots” (Allium cepa L.) growth by Gompertz function. Statistics and Operations Research Transactions. 2013: Vol.: 37 Núm.: 1.

Enllaç

Llegeix més

Som el que mengem: tastets d’identitat

November 23, 2018 Articles de recerca, Publicacions Comentaris tancats a Som el que mengem: tastets d’identitat

Casals, J.,Casañas, F.,Planas, I., Rodulfo, M.A. (2012) Som el que mengem: tastets d’identitat. Arxiu Històric Comarcal de Terrassa, Centre d’Estudis Històrics de Terrassa i Arxiu Comarcal del Vallès Occidental.

Enllaç

Llegeix més

A standardized method of preparing common beans (Phaseolus vulgaris L.) for sensory analysis.

November 23, 2018 Articles de recerca, Publicacions Comentaris tancats a A standardized method of preparing common beans (Phaseolus vulgaris L.) for sensory analysis.

Romero Del Castillo, R.;Costell, E.; Plans, M.;Simó, J. ; Casañas, F.  A standardized method of preparing common beans (Phaseolus vulgaris L.) for sensory analysis. (2012) Journal of Sensory Studies. 27(3):188-195.

Enllaç

Abstract

Methods of preparing bean samples for sensory analyses should be simple and reproducible. The method we propose, based on popular traditions (soaking and cooking beans in distilled water, forgoing blanching, and keeping simmering to a minimum), increased the number of beans that remained whole after cooking by 50% compared with the check method. No differences between the new method and the check were observed in the solids lost during the cooking process or in a panel’s evaluation of the sensory properties of the beans. Furthermore, the new method is more efficient for handling the small samples that are common in breeding programs. Its repeatability for both sensory and nutritional analyses is very high: two replicates seem sufficient for high resolution. Thus, we propose that it be adopted for sensory and nutritional analyses of cooked beans. This article describes a new standardized method to prepare dry beans for sensory and nutritional analyses. This clear, simple, repeatable method has the additional advantages of being similar to traditional cooking methods, and is suitable for use with small samples of seeds. We propose it as a reference for sensory and nutritional research in dry beans.


La Denominació d’Origen Protegida (DOP) Mongeta del Ganxet Vallès-Maresme, A: Varietats vegetals catalanes (I): mongeta del Ganxet

November 20, 2018 2008, Publicacions Comentaris tancats a La Denominació d’Origen Protegida (DOP) Mongeta del Ganxet Vallès-Maresme, A: Varietats vegetals catalanes (I): mongeta del Ganxet

Baldi, M., Casals, J. (2008) La Denominació d’Origen Protegida (DOP) Mongeta del Ganxet Vallès-Maresme, A: Varietats vegetals catalanes (I): mongeta del Ganxet. Direcció General d’Alimentació, Qualitat i Indústries Agroalimentàries.

Enllaç

Llegeix més