Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2012-12)
[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in
spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose,
sucrose–glucose, ...
García Hernández, Jorge; Hernández Pérez, Manuel; Peinado Pardo, Irene; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén(Elsevier, 2018)
[EN] Changes undergone by tomato-antioxidants during gastrointestinal digestion of raw and fried tomato, with or without presence of the probiotic Lactobacillus reuteri ATCC 55730, were studied.
Frying process enhanced ...
Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2015-03-01)
Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse ...
Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Rosa Barbosa, Estela María; Andrés Grau, Ana María; Escriche Roberto, Mª Isabel(Elsevier, 2012-02-15)
[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...