[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including
a specific texture and a high protein concentration. The objective of this study was to evaluate ...
[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 ...
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. ...
The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear ...
[EN] BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in ...
Giacintucci, Veronica; Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Sacchetti, Giampiero; Pittia, Paola(Czech Academy of Agricultural Sciences, 2014)
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury ...
Navarro Martínez, Esther(Universitat Politècnica de València, 2019-09-04)
[ES] La estrategia NAOS (Nutrición, Actividad Física y Prevención de la Obesidad)
nace de la necesidad de concienciar a la sociedad de la problemática que a
día de hoy sigue siendo la obesidad, el sobrepeso y los malos ...
[EN] This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive ...
[EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was ...
[EN] Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in line with their functional properties allow a wide range of ...
Hernández Herrero, María Sol(Universitat Politècnica de València, 2019-10-21)
[ES] En los últimos años, ha aumentado la conciencia de la sociedad sobre la
influencia de la dieta en la salud del individuo debido a la existencia de la
correlación entre el consumo de grasas saturadas y trans y el ...
Vargas Fraile, Héctor(Universitat Politècnica de València, 2019-03-12)
[ES] Existe una relación directa entre el consumo de grasas saturadas y trans,
con un aumento del riesgo de padecer enfermedades cardiovasculares, la
principal causa de muerte a nivel mundial. Conseguir su reemplazo de ...
García Cases, Ananaí(Universitat Politècnica de València, 2020-09-15)
[ES] El cultivo de caqui ¿Rojo Brillante¿, ha sufrido una gran expansión en los últimos años. Al mismo tiempo, su producción está asociada con una larga cantidad de pérdidas postcosecha que en gran medida se corresponden ...
[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with
OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides
a ...
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 ...
[EN] Numerous studies conducted have shown a direct relationship between the high consumption of saturated andtrans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, ...
Guardeño Expósito, Luis Miguel; Catalá Civera, José Manuel; Plaza González, Pedro José; Sanz, T.; Salvador, A.; Fiszman, S.; Hernando Hernando, Mª Isabel(Elsevier, 2010-05)
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on iota, lambda, or kappa carrageenan) as models for microwaveable white sauces were studied. Microstructural ...
[EN] The aim of this work was to extract soluble dietary fibre from orange by-product, by testing four different green (non-contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), ...
Sánchez Alberola, Santiago(Universitat Politècnica de València, 2020-10-01)
[ES] Actualmente, la preocupación del consumidor por la salud ha incrementado y esto ha provocado la aparición o redescubrimiento de nuevos alimentos como el caqui y productos derivados de este. Esta fruta contiene numerosos ...