Buscar en RiuNet

Listar

Todo RiuNet

Mi cuenta

Acceder

Ayuda RiuNet

Admin. UPV

Listar por Entidad UPV "Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments"

Mostrando ítems 21-32 de 32

Página anterior

Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Gómez Estaca, Joaquin; Balaguer Grimaldo, María de la Paz; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2012)

Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, ...
Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin

Balaguer, Mari Pau; Fajardo, Paula; Gartner, Hunter; Gómez Estaca, Joaquin; GAVARA CLEMENTE, RAFAEL; Almenar, Eva; Hernandez Muñoz, Maria Pilar (Elsevier, 2014-03-03)

[EN] Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. ...
How does the science of physical and sensory properties contribute to gastronomy and culinary art?

Piqueras Fiszman, Betina; Varela, Paula; Fiszman Dal Santo, Susana (Taylor & Francis, 2013)

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions ...
How is an ideal satiating yogurt described? A case study with added-protein yogurts

Morell Esteve, Pere; Piqueras Fiszman, Betina; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana (Elsevier, 2015-12)

Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated ...
Incorporation of hydroxypropyl-beta-cyclodextrins into chitosan films to tailor loading capacity for active aroma compound carvacrol

Higueras-Contreras, Laura; Lopez-Carballo, Gracia; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2015-01)

[EN] Chitosan incorporating hydroxypropyl-beta-cyclodextrins and glycerol films capable of modulating loading capacity and release of carvacrol have been developed. Films were obtained by casting and conditioned at different ...
Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds

Clemente Polo, Gabriela; Sanjuán Pellicer, María Nieves; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio (Taylor & Francis, 2014-01-02)

The objective of this work was to determine the influence of temperature, air velocity, and ultrasound application on the drying kinetics of grape seeds. The drying kinetics were determined at 1.0, 1.5, 2.0, and 3.0 m/s ...
International Conference on Food Innovation (FoodInnova 2010)

Fito Maupoey, Pedro; Toldrá Vilardell, Fidel (Elsevier, 2011-09)
International Conference on Food Innovation, foodInnova 2010

Fito Maupoey, Pedro; Toldrá Vilardell, Fidel (Elsevier, 2012-05)
Mathematical model to describe the release of an antimicrobial agent from an active package constituted by carvacrol in a hydrophilic EVOH coating on a PP film

Cerisuelo Ferriols, Josep Pascual; Muriel Galet, Virginia; Bermúdez, José M.; Aucejo, Susana; Catala Moragrega, Ramón; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2012-05)

[EN] Antimicrobial active packaging is a novel technology in which a chemical compound (or mixture) is purposely incorporated into a packaging material to be released into the food to protect it from deterioration. The ...
Modifications induced by the addition of a nanoclay in the functional and active properties of an EVOH film containing carvacrol for food packaging

Cerisuelo Ferriols, Josep Pascual; Alonso, José; Aucejo, Susana; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2012-11-15)

[EN] A nanoclay/EVOH composite has been developed to retard the release of a volatile antimicrobial from an EVOH film with application in active packaging. Concretely, 2% of bentonite nanoclay was added to the EVOH-29 ...
Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

López de Dicastillo Bergamo, Ana Carolina; Pezo, Davinson; Nerín, Cristina; López Carballo, Gracia; Catalá, Ramón; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Wiley, 2012-12)

[EN] The development of antioxidant active packaging systems is attracting considerable attention as one of the preferred emerging technologies for reducing the incidence of lipid peroxidation. This work presents the use ...
Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

Morell Esteve, Pere; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Fiszman Dal Santo, Susana (Elsevier, 2015-04)

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 ...

Mostrando ítems 21-32 de 32

Página anterior

Listar por Entidad UPV "Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Buscar en RiuNet

Listar

Todo RiuNet

Mi cuenta

Ayuda RiuNet

Admin. UPV

Listar por Entidad UPV "Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments"