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Browsing by Author "Rodríguez García, Julia"

Now showing items 1-10 of 10

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Moret Tatay, Amparo Teresa; Rodríguez García, Julia; Martí Bonmatí, Ezequiel; Hernando Hernando, Mª Isabel; Hernández, María Jesús (Elsevier, 2015-10)

In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. ...
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

Rodríguez García, Julia; Laguna, Laura; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2013-10)

[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...
Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Rodríguez García, Julia; Chiralt, A.; González Martínez, María Consuelo (Elsevier, 2015-06)

[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by ...
Estudio de la funcionalidad de distintos ingredientes para la elaboración de bizcochos bajos en grasa

Rodríguez García, Julia (Universitat Politècnica de València, 2011-09-28)

En el presente trabajo se estudió la función de distintos ingredientes en la estructura y propiedades de masas y bizcochos de tres formulaciones de complejidad creciente. También se analizó el efecto del reemplazamiento ...
Functionality of lipase and emulsifiers in low-fat cakes with inulin

Rodríguez García, Julia; Sahi, Sarabjit S.; Hernando Hernando, Mª Isabel (Elsevier, 2014-09)

The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) ...
Functionality of several cake ingredients: a comprehensive approach

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2013)

[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role ...
Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; González Martínez, María Consuelo; Rodríguez García, Julia; Chiralt, A. (SAGE Publications, 2015-03)

[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus ...
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Wiley, 2012-02)

[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...
Reformulación de productos horneados para disminuir el contenido en grasa y azúcar mediante sustitución con inulina. Efectos sobre la estructura y propiedades físicas

Rodríguez García, Julia (Universitat Politècnica de València, 2014-05-06)

La presente tesis doctoral se centra en el estudio de la estructura, las propiedades físicas y sensoriales de bizcochos y galletas en los que la grasa se ha reemplazado por inulina y el azúcar por oligofructosa, con ...
Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

Rodríguez García, Julia; Salvador, A.; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2014-04)

The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. ...