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Browsing by Author "Llorca Martínez, Mª Empar"

Now showing items 1-20 of 29

Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Larrea Santos, Virginia; Hernando Hernando, Mª Isabel (Elsevier, 2016-06)

The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated ...
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
An in vitro digestion study of tannins and antioxidant activity affected by drying ¿Rojo Brillante¿ persimmon

M. González, Cristina; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Elsevier, 2022-02-01)

[EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products ...
Caracterización de zumo y bagazo de pitaya y bioaccesibilidad de sus principales compuestos bioactivos

Giménez Solano, Júlia (Universitat Politècnica de València, 2021-09-03)

[ES] La pitaya amarilla (Selenicereus megalanthus) se ha convertido en uno de los principales productos exóticos de exportación de Colombia. Se trata de una fruta exótica que es consumida principalmente en fresco, que ...
Caracterización y estudios de bioaccesibilidad de un nuevo alimento desarrollado a partir de pitaya amarilla

Gómez Ibáñez, Julia (Universitat Politècnica de València, 2022-10-18)

[ES] La pitaya amarilla (Selenecereus megalanthus) es una fruta exótica de corteza amarilla y pulpa blanca con bajo contenido calórico. Se le atribuyen propiedades a nivel inmunológico, antienvejecimiento, estomacal e ...
Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

Martínez González, Cristina; López-García, Adrián; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel; Atienzar Corvillo, Pedro Enrique; Bermejo-Del Castillo, Almudena; Moraga Ballesteros, Gemma; Quiles Chuliá, Mª Desamparados (Elsevier, 2021-05)

[EN] In this study, the effect of two hot air drying conditions (40 degrees C for 23 h and 60 degrees C for 9 h) on the content, antioxidant activity, microstructure, and luminescence properties of persimmon carotenoids ...
Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Díez-Sánchez, Elena; Llorca Martínez, Mª Empar; Tárrega, Amparo; Fiszman, Susana; Hernando Hernando, Mª Isabel (Elsevier, 2020-06)

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems ...
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2017)

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...
Determinación de fibra total dietética en alimentos

Larrea Santos, Virginia; Llorca Martínez, Mª Empar (2021-06-03)

Vídeo sobre la determinación en laboratorio de la fibra total dietética
Efecto de emulgentes sobre la distribución de partículas de gas en masa y pan

Martínez González, Cristina (Universitat Politècnica de València, 2016-10-14)

[ES] Los emulgentes se utilizan ampliamente en la industria panadera como reforzadores de la masa y reblandecedores de la miga ejerciendo su función sobre la red de gluten y de almidón que se forman durante todo el ...
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Novillo, Pedro; Salvador, Alejandra; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel; Besada Ferreiro, Cristina María (Elsevier, 2014-02-15)

Manifestation of flesh browning while commercialising Rojo Brillante persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that ...
Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content

Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Hernández Carrión, María; Hernando Hernando, Mª Isabel (Wiley, 2012-10)

[EN] Celiac disease is an immune response to ingestion of gluten in genetically susceptible individuals. As gluten is present in white sauces, the aim of this paper was to obtain new formulations of gluten- and lactose-free ...
Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

Guardeño Expósito, Luis Miguel; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Pertusa, José; Hernando Hernando, Mª Isabel (2013)

[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave ...
High internal phase emulsions design using citrus by-products as stabilizers

Martínez-Martí, Joana; Quiles Chuliá, Mª Desamparados; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2022-04)

[EN] The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to ...
Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

Marco-Molés, R.; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Pérez-Munuera, I. (Elsevier, 2012-04)

[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to ...
Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...
Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados

Llorca Martínez, Mª Empar (Universitat Politècnica de València, 2008-07-25)

Los productos rebozados y posteriormente fritos, que tradicionalmente eran productos de elaboración típicamente casera, han pasado a ser lo que se podrían denominar "productos estrella" dentro de la producción industrial ...
New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

Hernández Carrión, María; Sanz, María Teresa; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Springer Verlag, 2015-06)

Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be ...
Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure

Besada Ferreiro, Cristina María; Llorca Martínez, Mª Empar; Novillo Borrás, Pedro; Hernando Hernando, Mª Isabel; Salvador, Alejandra (Elsevier, 2014-11-18)

Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the effect ...
Stability of different mesoporous silica particles during an in vitro digestion

Pérez-Esteve, Édgar; Ruiz Rico, María; Torre, Cristina De la; Llorca Martínez, Mª Empar; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Amoros del Toro, Pedro Jose; Guillen Villar, Carmen; Martínez Mañez, Ramón; Barat Baviera, José Manuel (Elsevier, 2016-08)

Mesoporous silica materials have the ability to entrap drugs, nutrients and functional biomolecules and can be able to act as smart delivery systems capable to control and target the release of their cargo in a particular ...