[EN] Three-dimensional (3D) food printing is a technique that satisfies the criteria for manufacturing personalized food and for specific consumer groups, both in terms of sensorial and nutritional
properties. Rose hips ...
[EN] Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process ...
Blasco Bell, Paula Eugenia(Universitat Politècnica de València, 2020-12-29)
[ES] La tecnología de impresión 3D en el sector alimentaria permite convertir tintas imprimibles en la creación de diseños con una geometría compleja de diferentes tamaños, permitiendo obtener alimentos nutricionalmente ...
García Segovia, Purificación; Barreto Palacios, Vivian Janeth; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Bretón, Jorge; Martínez Monzó, Javier(Elsevier, 2012-01)
During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits.
The most important chefs of the world are keen on gaining knowledge about the physicochemical ...
Igual Ramo, Marta; Paucean, Adriana; Vodnar, Dan Cristian; García-Segovia, Purificación; Martínez-Monzó, Javier; Chis, Maria Simona(MDPI AG, 2022-03)
[EN] The rosehip (Rosa canina L.) fruit has gained researchers ' attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are ...
Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier(The Royal Society of Chemistry, 2020-03-01)
[EN] Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. ...
Farcas, Anca Corina; Socaci, Sonia Ancuta; Chis, Maria Simona; Martínez-Monzó, Javier; García-Segovia, Purificación; Becze, Anca; Torok, Anamaria Iulia; Cadar, Oana; Coldea, Teodora Emilia; Igual Ramo, Marta(MDPI AG, 2022-09)
[EN] Brewers' spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro ...
Vega Gálvez, Antonio Alex; Zura Bravo, Liliana; Lemus-Mondaca, Roberto; Martínez Monzó, Javier; Quispe Fuentes, Issis; Puente Díaz, Luis Andrés; Di Scala, Karina Cecilia(Springer Verlag (Germany), 2015-04)
[EN] The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50 90 ºC were investigated. The ratio of insoluble dietary ...
[EN] Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched ...
Picó Moya, Teresa(Universitat Politècnica de València, 2015-07-22)
[EN] This work is part of a project coordinated between researchers from the “Universitat Politècnica de
València” and “Hospital Universitari i Politècnic / Instituto de Investigación Sanitaria La Fe”.
The objective of ...
[EN] This paper analyses current innovation processes in Haute Cuisine and develops new insights into the nature of Haute Cuisine innovation and its institutional and organisational preconditions. The paper proposes an ...
Iglesias Puig, Esther(Universitat Politècnica de València, 2013-04-23)
[ES] La Chía (Salvia hispanica L.) es una planta herbácea anual perteneciente a la família de las Labiatae. Estas semillas fueron cultivadas durante muchos siglos por los Indios Aztecas. Actualmente es consumida frecuentemente ...
Uribe Wandurraga, Zaida Natalia(Universitat Politècnica de València, 2021-01-10)
[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados ...
[EN] Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, ...
Mancebo Campos, Jorge(Universitat Politècnica de València, 2020-07-30)
[ES] La remolacha es una raíz casi esférica de forma globosa con un color morado muy característico, rica en minerales y compuestos bioactivos de entre los que destacan los compuestos fenólicos. Suele usarse en conserva ...
The formation of microcapsules with ß-cyclodextrin (ß-CD) can protect some lipophilic food components that are sensitive to oxygen and heat- or light-induced degradation. Microencapsulation of essential oil with this ...
[EN] A Brabender Kompakt extruder KE 19/25 was used to create third-generation corn pellets
using a high moisture content (25, 30, and 35%) and moderate temperature. The pellets were subjected
to microwave expansion, and ...
García Segovia, Purificación; Garrido, María Dolores; Vercet Tormo, Antonio; Arboleya, Juan Carlos; Fiszman Dal Santo, Susana; Martínez Monzó, Javier; Laguarda, Sergio; Palacios, Victor; Ruiz Carrascal, Jorge(Taylor & Francis, 2014)
[EN] Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, ...
The food frequency questionnaires are widely used in epidemiological researches like dietary assessment method. Traditionally, they have been self-administered in paper but the use of information and communication technologies ...
Alba Martínez, José(Universitat Politècnica de València, 2024-02-19)
[ES] En las últimas dos décadas, el concepto de innovación gastronómica ha experimentado un creciente interés público y profesional, aunque aún es un tema poco explorado académicamente. La alta cocina se ha convertido en ...