Egas Astudillo, Luis Alberto(Universitat Politècnica de València, 2019-10-21)
[ES] Son muchos los estudios que vinculan el alto contenido en compuestos bioactivos de las frutas con un papel beneficioso para la salud. Por otra parte, el consumidor, cada vez más exigente, está concienciado del interés ...
Camacho Vidal, Mª Mar; Igual Ramo, Marta; Martínez-Lahuerta, Juan José; Martínez Navarrete, Nuria(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the ...
Medina Olivas, Zaira(Universitat Politècnica de València, 2013-11-20)
[ES] La influencia de la dieta animal es un factor determinante en la calidad tecnológica de la leche pudiendo afectar a la composición de los quesos. En este trabajo se han comparado diversas características físico-químicas ...
Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria(Elsevier, 2011-04)
The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
[EN] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam
obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the ...
Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. ...
Ngando Mbela, Eligia(Universitat Politècnica de València, 2017-09-13)
[ES] La sacarosa es el azúcar de uso doméstico e industrial más común en el reino vegetal. Ésta
se hidroliza con facilidad en disoluciones ácidas a velocidades que aumentan con la
temperatura y con la disminución del pH, ...
Bonet Galarza, Mar(Universitat Politècnica de València, 2020-12-28)
[EN] Antioxidant substances, particularly those that are able to prevent the
effects of free radicals on human body and food deterioration are gaining interest
among the agro-food industries and researchers, particularly ...
González García, Nieves(Universitat Politècnica de València, 2016-09-07)
[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte ...
Ustero Patiño, Isabel(Universitat Politècnica de València, 2021-09-03)
[ES] Como resultado de las diferentes actividades de la industria agroalimentaria, se genera una gran cantidad de residuos orgánicos que deben ser gestionados de manera adecuada ya que impactan negativamente sobre el medio ...
Camacho Vidal, Mª Mar; Casanova, Miguel Ángel; Fenollosa Ribera, María Loreto; Ribal Sanchis, Francisco Javier; Martínez-Lahuerta, Juan José; Martínez Navarrete, Nuria(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Fruit is a highly valuable food whose consumption should be encouraged. In addition, it would be desirable to design processes and products to channel the surplus and take advantage of the post-harvest losses that ...
[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the ...
[EN] Purpose A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature ...
Gómez, F.; Igual Ramo, Marta; Camacho Vidal, Mª Mar; Pagán Moreno, Mª Jesús(Taylor & Francis: STM, Behavioural Science and Public Health Titles, 2013-05)
extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by
osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial ...
Salvador Alcaraz, Ana; Igual Ramo, Marta; Contreras Monzón, Carolina Ivonne; Martínez Navarrete, Nuria; Camacho Vidal, Mª Mar(Elsevier, 2014-10)
The differences between the physicochemical (water content, water activity, pH, NaCl, fat, color, and texture) and sensory (descriptive analysis and consumer test) characteristics of cheeses made from the milk of goats fed ...
Physical parameters, such as particle size distribution, flow behavior, density, turbidity, and color, were measured and sensory evaluation was carried out to compare the properties of freshly squeezed grapefruit juice ...
This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, ...
Galindo Barragán, Rosa Gabriela(Universitat Politècnica de València, 2019-10-21)
[ES] En el proceso de obtención de zumo de naranja se generan residuos que tienen un contenido rico en fitoquímicos, en general, y en vitamina C y flavonoides, en particular. Estos residuos podrían ser utilizados como ...
Pallás Lodeiro, Roberto(Universitat Politècnica de València, 2017-07-21)
[ES] La atomización permite la obtención de alimentos en polvo de muy alta calidad. Las frutas
son alimentos de alto valor funcional, principalmente debido a la capacidad antioxidante
que presentan algunos de sus compuestos ...