Fernández Segovia, Isabel; Lerma-García, María Jesús; Fuentes López, Ana; Barat Baviera, José Manuel(Elsevier, 2018-09)
[EN] This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), ...
Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. ...
[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte; Carcel, Juan A.(John Wiley & Sons, 2021-03-30)
[EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. ...
Benlloch Tinoco, María; Igual Ramo, Marta; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria(Elsevier, 2013-07)
Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing
steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation
of ...
Aranibar, Gledy Mabel(Universitat Politècnica de València, 2021-10-13)
[ES] El objetivo de este trabajo es desarrollar y caracterizar films biodegradables mezclando diferentes proporciones del residuo de la elaboración de horchata de chufa con PHBV. Para ello, se optimizaron los ratios residuo: ...
Olaya Vañó, Lucas(Universitat Politècnica de València, 2019-03-11)
[ES] La extrusión es un proceso tecnológico versátil y de bajo coste empleado
en la industria alimentaria para la elaboración de distintos alimentos, entre
ellos los productos tipo “snack”. La mayoría de estos productos ...
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 ...
RUBIO-ARRAEZ, SUSANA; Ferrer-Albelda, Carlos; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa(Wiley, 2017-04)
The aim of this study was to make lemon marmalades in which sucrose is replaced
by sweeteners such as tagatose and isomaltulose. Analyses of Brix, pH, moisture,
water activity, antioxidant capacity, optical and rheological ...
Ahmad-Qasem Mateo, Margarita Hussam; Ahmad-Qasem, B.; Barrajon-Catalan, Enrique; Micol-Molina, Vicente; Carcel Carrión, Juan Andrés; García Pérez, José Vicente(Elsevier, 2016)
[EN] There is an increasing demand for natural antioxidants in the food, cosmetics and pharmaceutical industries which has led to the search not only for natural extracts but also for strategies with which to increase ...
[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] In this work the spray drying of the fresh stevia leaves aqueous extract without encapsulating agents was carried out. The effect of the inlet air temperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the total ...
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
Silva-Norman, Azucena; López-Ortiz, Anabel; García-Valladares, Octavio; Pilatowsky-Figueroa, Isaac; Ramirez, J. R.(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Technical performance of two solar drying technologies was evaluated: Solar Greenhouse Drying (SGD) with auxiliary heating system, and Direct Solar Drying (DSD) in order to evaluate its effect on antioxidant activity ...
Rodríguez Company, Andrea(Universitat Politècnica de València, 2016-09-07)
[ES] En las frutas existen gran cantidad de compuestos fitoquímicos interesantes para ser utilizados con aplicaciones industriales. El kiwi se caracteriza por su elevada actividad antioxidante. La extracción de los compuestos ...
[EN] The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and ...
[EN] Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates,
phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may
be included in several food ...
Bayona Cuallado, Raúl(Universitat Politècnica de València, 2022-03-04)
[ES] La lenteja (Lens culinaris) es una de las leguminosas altamente consumidas en el mundo ya que son una fuente rica de rica de proteínas, micronutrientes esenciales y antioxidantes (Khazaei et al., 2019). También hay ...