Moraga Ballesteros, María José(Universitat Politècnica de València, 2008-09-04)
Para ampliar la oferta en el mercado de alimentos que promuevan el consumo de fruta, en este trabajo se plantea la formulación de un producto gelificado por tratamientos osmóticos. El estudio contempla la viabilidad de la ...
Silva Espinoza, Marilú Andrea(Universitat Politècnica de València, 2022-06-17)
[ES] La industria alimentaria ha mostrado un enorme interés por desarrollar nuevos productos a base de fruta con el fin de satisfacer la demanda saludable y sostenible de productos alimentarios de los consumidores. En este ...
Pacheco, Consuelo; García Martínez, Eva María; Moraga Ballesteros, Gemma; Piña, Juliana; Nazareno, Mónica A.; Martínez-Navarrete, Nuria(Elsevier, 2020-02-15)
[EN] The production of powdered food is an increasingly important industry due to the high stability and easy handling of those products. The aim of this work was to evaluate the effect of the addition of gum arabic in ...
Ustero Patiño, Isabel(Universitat Politècnica de València, 2021-09-03)
[ES] Como resultado de las diferentes actividades de la industria agroalimentaria, se genera una gran cantidad de residuos orgánicos que deben ser gestionados de manera adecuada ya que impactan negativamente sobre el medio ...
Galindo, Rosa Gabriela; Chis, Maria Simona; Martínez-Navarrete, Nuria; Camacho Vidal, Mª Mar(Emerald, 2022-11-03)
[EN] Purpose The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange ...
Camacho Vidal, Mª Mar; Casanova, Miguel Ángel; Fenollosa Ribera, María Loreto; Ribal Sanchis, Francisco Javier; Martínez-Lahuerta, Juan José; Martínez Navarrete, Nuria(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Fruit is a highly valuable food whose consumption should be encouraged. In addition, it would be desirable to design processes and products to channel the surplus and take advantage of the post-harvest losses that ...
Gonzalez Zamora, Freddy(Universitat Politècnica de València, 2014-02-28)
[ES] Con la intención de promover el consumo de fruta, se ha trabajado en
algunas de las propiedades que presentaría el pomelo en polvo. Para ello se
ha elegido la técnica de la atomización y la necesaria incorporación ...
Díaz Sanchis, Rocío(Universitat Politècnica de València, 2015-10-06)
[ES] Las frutas son una fuente importante de sustancias bioactivas que parecen estar
relacionadas con efectos beneficiosos en la salud. El pomelo es uno de los cítricos que más
cantidad de sustancias bioactivas aporta a ...
Abraján Villaseñor, Myrna Alicia(Universitat Politècnica de València, 2008-12-15)
El presente trabajo tiene como objetivo optimizar el método de extracción del mucílago del nopal (Opuntia ficus-indica var. Forrajera) y estudiar su potencial utilización como formador de recubrimientos comestibles. Como ...
Benlloch Tinoco, María(Universitat Politècnica de València, 2011-11-28)
En este trabajo se ha evaluado el efecto de las condiciones de procesado por microondas, aplicando tratamientos suaves, en las características del puré de kiwi. Se aplicaron diferentes combinaciones potencia de microondas ...
[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the ...
Igual Ramo, Marta; García Martínez, Eva María; Martín-Esparza, M.E.; Martínez Navarrete, Nuria(Elsevier, 2012-07)
Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. ...
Moraga Ballesteros, Gemma; Igual Ramo, Marta; García Martínez, Eva María; Mosquera, L. Hicela; Martínez Navarrete, Nuria(Elsevier, 2012-10)
The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the
critical water content and critical water activity that cause the glass transition of the amorphous matrix
at storage ...
[EN] Purpose A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature ...
Salvador Alcaraz, Ana; Igual Ramo, Marta; Contreras Monzón, Carolina Ivonne; Martínez Navarrete, Nuria; Camacho Vidal, Mª Mar(Elsevier, 2014-10)
The differences between the physicochemical (water content, water activity, pH, NaCl, fat, color, and texture) and sensory (descriptive analysis and consumer test) characteristics of cheeses made from the milk of goats fed ...
Osmotic dehydration (OD) of grapefruit (55 degrees Brix sucrose solution, 30 degrees C) was carried out to obtain 75 g water/100 g sample in the final product. Although the grapefruit was replaced each time, the osmotic ...
Physical parameters, such as particle size distribution, flow behavior, density, turbidity, and color, were measured and sensory evaluation was carried out to compare the properties of freshly squeezed grapefruit juice ...
This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, ...
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 ...