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Browsing by Author "Igual Ramo, Marta"

Now showing items 1-20 of 63

Amino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread

Igual Ramo, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier (Wageningen Academic Publishers, 2021)

[EN] Edible insects have seen increasing use as a nutritive ingredient in food because of their high protein content and digestibility of amino acids from insect-enriched food. Therefore, the aim of this work was to evaluate ...
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

Igual Ramo, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier (Elsevier, 2021-07)

[EN] The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. ...
Anàlisi del tractament d'assecat utilitzat en l'obtenció d'orellanes sobre els fitoquímics de l'albercoc

Benavent Giménez, Aina (Universitat Politècnica de València, 2011-09-09)

L'objectiu d'aquest treball ha sigut l'avaluació de l'efecte de l'aplicació de microones i un pretractament amb metabisulfit sòdic sobre la cinètica d'assecat i sobre alguns composts bioactius presents en l'albercoc, així ...
Aplicación de la impresión 3d en el diseño de pan funcional para celíacos

Matas Gil, Adrián (Universitat Politècnica de València, 2021-10-13)

[ES] El diseño de los alimentos funcionales mediante impresión 3D se propone como una de las tecnologías más adecuadas para acercar la personalización de alimentos a la población. Es por ello la importancia del estudio de ...
Aplicación de métodos combinados para la obtención de porciones de pomelo deshidratado y estudio de su funcionalidad

Pascual Benito, María Isabel (Universitat Politècnica de València, 2013-04-15)

[ES] El consumo de frutas se relaciona con la prevención de enfermedades degenerativas, incluyendo cáncer, enfermedades cerebro-vasculares y la disminución del sistema inmunológico. Estos efectos protectores se consideran ...
Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

García Martínez, Eva María; Igual Ramo, Marta; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2013-11)

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest ...
Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

García-Segovia, Purificación; Igual Ramo, Marta; Martínez-Monzó, Javier (MDPI AG, 2021-07)

[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional ...
Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Igual Ramo, Marta; García-Herrera, Patricia; Cámara, Rosa M.; Martínez-Monzó, Javier; García-Segovia, Purificación; Cámara, Montaña (MDPI AG, 2022-08)

[EN] Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the use of different biopolymers as encapsulating agents on the content of organic acids, minerals, fibers, phenols, ...
Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C

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 ...
Cambios en las propiedades fisicoquímicas de zumo de naranja por la adición de maltodextrina resistente como prebiótico

Molina Montero, María del Carmen (Universitat Politècnica de València, 2021-10-08)

[ES] La fibra dietética estimula el crecimiento de bifidobacterias, regulando así la flora intestinal. El uso de maltodextrina resistente en alimentos es una alternativa para la ingesta de una fibra funcional fermentable ...
Caracterización fisicoquímica de chúcula con incorporación de harina de insectos

Montoro Curado, Ariadna (Universitat Politècnica de València, 2021-10-01)

[ES] El objetivo de este trabajo consiste en la formulación de una nueva variedad de chucula mediante la adición de harina de insectos a la receta original, aumentando así el valor proteico del producto. Posteriormente, ...
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

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 ...
Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Gómez, F; Igual Ramo, Marta; Pagán Moreno, Mª Jesús; Camacho Vidal, Mª Mar (Taylor & Francis, 2013-07-01)

[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 ...
Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

Igual Ramo, Marta; Contreras Monzón, Carolina Ivonne; Martínez Navarrete, Nuria (Elsevier, 2014-04)

Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation ...
Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Igual Ramo, Marta; Sampedro, Fernando; Martínez Navarrete, Nuria; Fan, Xuetong (Elsevier, 2013-02)

[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...
Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

Noguerol-Meseguer, Ana Teresa; Igual Ramo, Marta; Pagán Moreno, Mª Jesús (Elsevier, 2021-08)

[EN] Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research ...
Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Elsevier, 2013-07)

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of ...
Desarrollo de un proceso sostenible para la elaboración de productos con ingredientes autóctonos: mermeladas de dátil en la localidad de Tinejdad (Marruecos)

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 ...
Development of Hot-Air Dried Cut Persimmon

Igual Ramo, Marta; Castelló Gómez, María Luisa; Roda, Eva; Ortolá Ortolá, Mª Dolores (De GruyterBerkeley Electronic Press, 2011)

In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study ...
Efecto de la adición de escaramujo en polvo en las características y valor funcional de snacks de maíz. Bioaccesibiblidad funcional en harinas y extrusionados

Mínguez García, Sandra (Universitat Politècnica de València, 2022-01-13)

[ES] El consumo de snacks está en continuo crecimiento y sobre todo tras la pandemia que ha sufrido el planeta. La búsqueda de snacks saludables y que aporten al organismo compuestos bioactivos es conveniente y necesaria. ...