Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María(Springer Verlag (Germany), 2013-09)
[EN] The aim of this work was to evaluate the optical
and mechanical properties as well as the sensorial attributes
(colour, spreadability, taste with and without bread, adhesiveness
and the global preference) of 30 ...
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 ...