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Browsing by Author "Varela Tomasco, Paula Alejandra"

Now showing items 1-8 of 8

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Benlloch Tinoco, María; Varela Tomasco, Paula Alejandra; Salvador Alcaraz, Ana; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2012-11)

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among ...
Estudio de las actitudes, conocimientos y comportamientos de los consumidores. Parámetros sensoriales y no sensoriales que intervienen en la elección de alimentos bajos en calorías y enriquecidos con ingredientes funcionales

Carrillo Alava, María Elizabeth (Universitat Politècnica de València, 2013-01-24)

El estudio de las actitudes, expectativas y conocimientos del consumidor es una herramienta fundamental para el desarrollo de un producto así como para garantizar su éxito en el mercado. En la actualidad una de las principales ...
Food labels: Do consumers perceive what semiotics want to convey?

Ares, Gaston; Piqueras Fiszman, Betina; Varela Tomasco, Paula Alejandra; Morant Marco, Ricardo; Martín López, Arantxa; Fiszman Dal Santo, Susana (Elsevier, 2011-10)

In this research work, a multidisciplinary approach was applied to answer the question: do consumers perceive what semiotics want to convey? The idea behind was to determine if consumers' expectations and associations ...
Green or Clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Noguerol-Meseguer, Ana Teresa; Pagán Moreno, Mª Jesús; García-Segovia, Purificación; Varela, Paula (Elsevier, 2021-11)

[EN] Consumers are increasingly interested in health and sustainability aspects of their diets. Meat reduction diets have gained popularity with some consumers, leading to an increase in plant-based products in the markets. ...
Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

Morell, P.; Fiszman Dal Santo, Susana; Varela Tomasco, Paula Alejandra; Hernando Hernando, Mª Isabel (Elsevier, 2014-12)

Satiety expectations can be closely related to the structural changes that take place in the mouth. An important role of hydrocolloids is to impart viscosity, which has a key effect on the feelings of richness, mouthcoating ...
La revalorización del uso de almidón de tapioca. Estrategia multienfoque en su aplicación en rellenos de fruta

Agudelo Motato, María Alejandra (Universitat Politècnica de València, 2015-03-30)

La identificación de nuevos nichos de mercado para productos procesados que contenga almidón de tapioca (yuca) se hace indispensable para favorecer el desarrollo de esta agroindustria en Colombia y en otros países ...
Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández Carrión, María; Varela Tomasco, Paula Alejandra; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Elsevier, 2015-06)

Persimmon is a good source of antioxidant compounds, such as carotenoids and tannins but it cannot be consumed throughout the whole year because it is a seasonal fruit. Therefore, it would be useful to prolong its shelf ...
¿QUÉ MENSAJE TRANSMITEN LAS ETIQUETAS DE YOGUR? UN ANÁLISIS SEMIÓTICO

Varela Tomasco, Paula Alejandra; Piqueras Fiszman, Betina; Ares, Gastón; Morant, Ricard; Fiszman Dal Santo, Susana (2011-03)

En el presente estudio, se analizaron los elementos no verbales de las etiquetas de yogures naturales, evitando así la influencia de imágenes más obvias o directas como frutas, cereales, u otros ingredientes. Los ...