[EN] Today, the 'Rojo Brillante' persimmons undergoing prolonged storage are treated with giberellic acid, which allows the delay of the harvesting to November-December. Although during this period the fruit maintained ...
Pérez-Esteve, Édgar; Ruiz Rico, María; Torre, Cristina De la; Llorca Martínez, Mª Empar; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Amoros del Toro, Pedro Jose; Guillen Villar, Carmen; Martínez Mañez, Ramón; Barat Baviera, José Manuel(Elsevier, 2016-08)
Mesoporous silica materials have the ability to entrap drugs, nutrients and functional biomolecules and can be able to act as smart delivery systems capable to control and target the release of their cargo in a particular ...
[EN] In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the ...
Cabrera Fornés, Cristina(Universitat Politècnica de València, 2017-09-11)
[ES] Debido a la creciente preocupación de la sociedad por mantener unos hábitos de vida
saludables, la industria alimentaria busca alternativas para ofrecer productos de calidad. En este
trabajo, se ha evaluado el efecto ...
[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of ...
[EN] Pomace from fruit juice production is a by-product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in food brings added value. The present study assessed the effect ...
[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the ...
Martínez Artés, Beatriz(Universitat Politècnica de València, 2021-04-08)
[ES] El chontaduro (Bactris gasipaes) es un fruto tropical de gran interés a nivel nutritivo, debido a su elevado contenido en proteínas y ácidos grasos insaturados y poliinsaturados, además de b-caroteno, precursor de ...
Carrión Satorre, Judith(Universitat Politècnica de València, 2017-10-04)
[ES] Los productos de panadería y bollería son muy consumidos en la actualidad por diversos
grupos poblacionales, por ello tiene especial interés la reformulación de estos productos con
vistas a mejorar su calidad ...
[ES] La Universitat Politècnica de València favorece y evalua la adquisición de Competencias Transversales por parte de su alumnado. Entre ellas, la Planificación y Gestión del tiempo es una competencia muy relacionada con ...
[EN] The use of persimmon variety "Rojo Brillante", has seen a great expansion in recent years. Its production is associated with substantial amounts of post-harvest waste, therefore, development of products that allow its ...
Protein is the most effective food macronutrient providing a satiating effect. Thus, formulating dairy foods with increased protein contents can help to modulate food intake. Oral perception cues also contribute an increased ...