{"id":22463,"date":"2023-12-05T11:20:29","date_gmt":"2023-12-05T10:20:29","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&p=22463"},"modified":"2023-12-05T15:15:41","modified_gmt":"2023-12-05T14:15:41","slug":"valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/","title":{"rendered":"Valorization of stone fruit and grapes and application of non-destructive techniques for quality assessment"},"content":{"rendered":"\n

ALLFRUIT4ALL PROJECT<\/h2>\n\n\n\n

The growing concern for the food we eat and its implications, not only in terms of safety and health, but also in the environmental impact of its processing, and the unacceptable amount of wasted food, are currently the driving force behind research and innovation in the food industry. The stone fruit and grape sectors are suffering a period of crisis that affects producers and other actors in the chain. A possible solution to mitigate the effects of this crisis is the valorization of these products. The consumption of fruit and vegetables, although they meet the healthy requirements, has decreased in recent years to the detriment of processed foods. The consumption of ultra-processed juices with a high sugar content or 'snacking' are considered unhealthy behaviors. However, some of these products could be considered interesting if prepared according to a balanced nutritional composition, e.g. they are made with fruit, other beneficial compounds are added (eg antioxidants, pre- and probiotics) and no sugar is added. On the other hand, there is a sector of consumers on the rise, such as vegetarians and lactose intolerants, who demand new products and formats of fruit and vegetables. In this framework, the ALLFRUIT4ALL project aims to value stone fruit and grapes through tools that allow to determine their quality, and to develop products based on these fruits, safe and healthy, to promote their active consumption to the population and, at the same time, reduce its waste. On this day, the progress made during the project will be shown, as well as the products developed.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"featured_media":22453,"template":"","categories":[1098,1478,1476,1099],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1520],"trainings":[],"class_list":["post-22463","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","category-industries-agroalimentaries-en","category-fruit","category-plant-production","category-security-conservation","programa_irta-v1-postharvest"],"acf":{"codi":"","data":"13\/12\/2023","data_fi":"","horari":"09:15h - 12:30h","idioma":"","original_language":"ca","preu":"Gratuit","places":"-1","ciutat":"Lleida","lloc_de_realitzacio":"

Fruitcentre - IRTA<\/p>\n

Lleida<\/p>\n","ubicacio":{"address":"Fruitcentre - IRTA Lleida","lat":41.606382,"lng":0.6089924999999999,"zoom":14,"place_id":"ChIJ2feutAXgphIROGIJ7PUwzKQ","city":"L\u00e9rida","state":"Catalu\u00f1a","state_short":"CT","post_code":"25003","country":"Espanya","country_short":"ES"},"imatge_ubicacio":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/11\/Fruitcentre-web.png","persona_contacte_nom":"javier.tobal@irta.cat","persona_contacte_email":"javier.tobal@irta.cat","programa":false,"programacio":"

9.15 a.m. Welcome<\/strong><\/p>\n

\n

9.25 h Presentation of the Conference and the ALLFRUIT4ALL Project<\/strong>
\nMaribel Abadias, IRTA Postharvest Program Researcher.<\/p>\n

\n

9.40 a.m. Application of infrared spectroscopy to control the quality of grapes and their by-products.<\/strong>
\nRicard Boque CHEMOSENS research group. department of Analytical Chemistry and Organic Chemistry. Rovira i Virgili University<\/p>\n

\n

10.00 a.m. Study of the agronomic factors that affect the ripening of nectarines using infrared spectroscopy<\/strong>
\nJokin Ezenarro CHEMOSENS research group. department of Analytical Chemistry and Organic Chemistry. Rovira i Virgili University<\/p>\n

\n

10.20 a.m. Valorization of nectarine and peach: Elaboration of range IV products<\/strong>
\nVirginia Prieto, Researcher in training of the IRTA Postharvest Program.<\/p>\n

\n

10.40 a.m. Break \u2013 Coffee<\/strong><\/p>\n

\n

11.00 a.m. Valorization of peaches and grapes: Development of innovative juices to improve the functional<\/strong>
\nMaribel Abadias, IRTA Postharvest Program Researcher<\/p>\n

\n

11.20 a.m. Nutritional and bioactive aspects of processed fruit by-products<\/strong>
\nAna Bel\u00e9n Martin Diana, Researcher and head of the Innovation and Process Optimization Area. Instituto Tecnol\u00f3gico Agrario de Castilla y Le\u00f3n (ITACyL).<\/p>\n

\n

11.40 a.m. Valorization of by-products from grape and peach processing. Extruded flours: Bioactivity and techno-functional properties<\/strong>
\nDaniel Rico. Responsible Researcher Innovative Processes and Products Plant. Innovation and Process Optimization Area. Instituto Tecnol\u00f3gico Agrario de Castilla y Le\u00f3n (ITACyL).<\/p>\n

\n

12.00 h Nutritional guide for the products developed<\/strong>
\nBeatriz De Mateo Silleras. Department of Pediatrics, Immunology, Obstetrics and Gynecology, Nutrition and Bromatology, Psychiatry and History of Science. Faculty of Medicine. University of Valladolid<\/p>\n

\n

12.20 pm Discussion \/ open question period<\/strong><\/p>\n

\n

12.30 pm End of the day<\/strong><\/p>\n","ponents":false,"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/DACC.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/PATT-2023-1.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/IRTA_logo_PNG_amb_R_cerca.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/Coexistentia-ITACYL.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/Logo-URV.jpg","nom":"","link":""}],"patrocina":false,"colabora":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/Logotipo_del_Ministerio_de_Agricultura_y_Pesca_Alimentaci\u00f3n_y_Medio_Ambiente.svg_-1.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/aei.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/PATRONAT-DIPU-LLEIDA.jpg","nom":"","link":""}],"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":false,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":true,"wait_list":false},"yoast_head":"\nValorization of stone fruit and grapes and application of non-destructive techniques for quality assessment - IRTA<\/title>\n<meta name=\"description\" content=\"ALLFRUIT4ALL PROJECT The growing concern for the food we eat and its implications, not only in terms of safety and health, but also in the environmental\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Valorization of stone fruit and grapes and application of non-destructive techniques for quality assessment - IRTA\" \/>\n<meta property=\"og:description\" content=\"ALLFRUIT4ALL PROJECT The growing concern for the food we eat and its implications, not only in terms of safety and health, but also in the environmental\" \/>\n<meta property=\"og:url\" content=\"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/\" \/>\n<meta property=\"og:site_name\" content=\"IRTA\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-05T14:15:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/IMG_20210713_141753.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" value=\"Written by\">\n\t<meta name=\"twitter:data1\" value=\"jtobal\">\n\t<meta name=\"twitter:label2\" value=\"Est. reading time\">\n\t<meta name=\"twitter:data2\" value=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/transferencia.irta.cat\/en\/#website\",\"url\":\"https:\/\/transferencia.irta.cat\/en\/\",\"name\":\"IRTA\",\"description\":\"Transfer\\u00e8ncia de coneixement\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/transferencia.irta.cat\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/12\/IMG_20210713_141753.jpg\",\"width\":1920,\"height\":1440},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/#webpage\",\"url\":\"https:\/\/transferencia.irta.cat\/en\/activitats\/valorization-of-stone-fruit-and-grapes-and-application-of-non-destructive-techniques-for-quality-assessment\/\",\"name\":\"Valorization of stone fruit and grapes and application of non-destructive techniques for quality assessment - 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