Espeleta Valera, Sandra(Universitat Politècnica de València, 2015-09-02)
[EN] Some treatment and processing variables are studied in order to improve the sponge-cakes processing. To do it, some techniques, which are possible a continuous monitoring, are used to checking some stages of the process.
Lucas Franco, Alejandra(Universitat Politècnica de València, 2018-09-12)
[ES] En el presente trabajo se ha llevado a cabo la elaboración de panes con harina de trigo y
sustitución parcial de ésta por el subproducto obtenido de la fabricación de horchata de chufa,
con el fin de aumentar su ...
Vasquez-Lara, Francisco; Verdú Amat, Samuel; Islas, Alma R.; Barat Baviera, José Manuel; Grau Meló, Raúl(Asociación Iberoamericana de Tecnología Postcosecha, S.C., 2016)
[EN] he use of composite flours has been fundamental in the development of products with higher nutritional properties. The raw materials used typically as supplements are of animal or vegetable origin that are capable of ...
Vásquez, Francisco; Verdú Amat, Samuel; Islas, Alma R.; Barat Baviera, José Manuel; Grau Meló, Raúl(Cogent OA, 2016)
[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser ...
Verdú Amat, Samuel; Barat Baviera, José Manuel; Alava Pincay, Cecibel; Grau Meló, Raúl(Elsevier, 2017)
[EN] The food processing industry generates huge volumes of waste and co-products which still contain valuable compounds. Tiger-nut milk production generates large amounts of a co-product with a high insoluble fibre content, ...
Fuentes López, Cristina; VERDÚ AMAT, SAMUEL; Fuentes López, Ana; M.J.Ruiz; Barat Baviera, José Manuel(Elsevier, 2022-01)
[EN] The extensive use of essential oil components in an increasing number of applications can substantially enhance exposure to these compounds, which leads to potential health and environmental hazards. This work aimed ...
Verdú Amat, Samuel(Universitat Politècnica de València, 2013-04-16)
[ES] Las exigencias de los consumidores y la necesidad de mejorar los
rendimientos en la industria alimentaria hacen necesario el desarrollo de
nuevas técnicas rápidas y fiables para el control de calidad a pie de línea. ...
Golfe Herrero, Raquel(Universitat Politècnica de València, 2018-10-05)
[ES] La calidad de las aceitunas de mesa se evalúa mediante paneles sensoriales, los cuales determinan la calidad del producto atendiendo a los criterios que establece la Norma de Calidad. Según esta norma, las aceitunas ...
Alava Pincay, Cecibel; Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl(Blackwell Publishing, 2018)
[EN] The impact of integrating a tiger-nut milk co-product into the wheat chip production process for enriching fibre content to meet European recommendations for 'source of fibre foods' and 'high fibre content foods' was ...
Lozoya Plantá, Raquel(Universitat Politècnica de València, 2020-09-07)
[EN] Characteristics in terms of composition of the different edible vegetable oils are
different, as well as the evolution of their stability after being heat treated. The characterization
of these characteristics can ...
Estepa Ferrer, Noemí(Universitat Politècnica de València, 2016-11-07)
[ES] En el presente trabajo se ha estudiado el efecto de la incorporación del subproducto de la elaboración de horchata al procesado de snacks. Para ello se trató el subproducto con el fin de disminuir el tamaño de partícula ...
Díaz Pobo, Miguel(Universitat Politècnica de València, 2020-09-08)
[EN] Some of the physical properties of meat, such as texture or visual appearance, have been studied
from the performance of various experimental techniques, in order to understand better the
effects of the application ...
Verdú, Samuel; Ruiz Rico, María; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2021-01-25)
[EN] The effect of the presence of food on the incorporation and excretion of silica particles was studied in this work using the biological model Caenorhabditis elegans and image analysis techniques. The experiment was ...
Talens Oliag, Pau; Castells, M. L.; Verdú, S.; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2021-03)
[EN] This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea cream using different hydrocolloids, and the potential effect that saliva could have while chewing. The creams thickened with ...
VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2019-07)
[EN] The capability of fractal analytics of digital images for characterizing sliced tissue was tested in fat and water fractions terms. The study was based on three factors: tissue type (pork loin and salmon); fractal ...
Verdú Amat, Samuel; Vasquez-Lara, Francisco; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2017)
[EN] A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were captured, ...
Fuentes López, Ana; VERDÚ AMAT, SAMUEL; Fuentes López, Cristina; Ginzel, Michel; Barat Baviera, José Manuel; Grau Meló, Raúl(Springer-Verlag, 2022-07)
[EN] Consumers consider food products sold in transparent packaging to be trustworthy and of higher quality, but only if the contained product is visually attractive. However, at points of sale, the appearance of food ...
Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2017)
[EN] The capacity of chia seed flour to improve the behaviour of wholemeal formulas of wheat bread during the bread-making process was tested. Seven formulas were produced: one employing only wheat flour (control), two ...
Fuentes López, Cristina; VERDÚ AMAT, SAMUEL; Fuentes López, Ana; Ruiz, María José; Barat Baviera, José Manuel(Elsevier, 2022-06-15)
[EN] The toxicological properties of different silica particles functionalised with essential oil components (EOCs) were herein assessed using the in vivo model C. elegans. In particular, the effects of the acute and ...
VERDÚ AMAT, SAMUEL; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2019-01)
[EN] In this work, the application of a laser backscattering image technique as a non-destructive quality control technique for fluid food matrices was studied. The used food matrices were vegetable-based creams, which ...