[EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ...
[EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of ...
Betoret Valls, Noelia; Betoret Valls, María Ester(Juniper Publishers, 2021-09-16)
[EN] Mediterranean Diet has been widely studied and its nutritional, healthy, and sustainable benefits have been recognized. However, in the
last decades, globalization has brought about major changes in the developed world ...
Calabuig Jiménez, Laura(Universitat Politècnica de València, 2019-09-28)
[ES] En el sistema actual de producción intensiva de alimentos surge la necesidad de considerar la sostenibilidad de las industrias agroalimentarias. En esta tesis se estudia la forma en que algunas tecnologías contribuyen ...
A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus ...
Duarte-Serna, Stevens; Betoret Valls, María Ester; Betoret Valls, Noelia(2023)
[ES] La generación de residuos por parte de la industria alimentaria es un problema alarmante. El consumo de bebidas de origen vegetal está aumentando considerablemente, lo que da más relevancia a este sector de la industria, ...
Betoret Valls, María Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Patrignani, Fancesca; Barrera Puigdollers, Cristina; Lanciotti, Rosalba; Dalla Rosa, Marco(Elsevier, 2019-08)
[EN] High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of ...
[EN] Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material ...
[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in ...
[ES] Hoy en día, la sostenibilidad de un producto, un proceso o un sistema se evalúa en función de sus dimensiones medioambiental, social y económica. Los retos de la sostenibilidad se plantean en todas las fases del sistema ...
Betoret Valls, Noelia; Betoret Valls, María Ester; Glicerina, Virginia Teresa(MDPI AG, 2024-01)
[EN] The recovery of food by-products and waste is an issue of universal concern, as every
year the food industry generates a huge amount of waste and by-products from a variety
of sources. Food waste has a significant ...
Reyes Picaita, Andrea Fernanda(Universitat Politècnica de València, 2020-12-29)
[ES] El bagazo de almendra es un subproducto generado en la elaboración de la bebida vegetal de almendra y que actualmente se destina, principalmente, a la alimentación animal. No obstante, este subproducto conserva una ...