[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties
of batter and cakes were studied in four different formulations. Oil played an important role ...
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 ...
Lerma Elvira, Carlos; Mas Tomas, Maria de los Angeles; Gil Benso, Enrique; Vercher Sanchis, José María; Peñalver, M.J.(Consejo Superior de Investigaciones Científicas (CSIC), 2013-04-01)
[EN] Study of historic buildings requires a pathology analysis of the construction materials used in order to define their conservation state. Usually we can find capillary moisture, salt crystallization or density differences ...
Sansano, Mariola; Heredia Gutiérrez, Ana Belén; Glicerina, Virginia; Balestra, Federica; Romani, S.; Andrés Grau, Ana María(Elsevier, 2018)
[EN] Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice flour needs hydrocolloids to offset the development of the network of the mix. In this context, the aim of this work was ...
[EN] Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched ...
[EN] The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, ...
Sapper, Mayra Ileana(Universitat Politècnica de València, 2015-10-29)
[ES] Un producto instantáneo es aquel que requiere muy poco esfuerzo para reconstituirse. La rehidratación de un polvo comporta diferentes aspectos, como su capacidad de humedecerse, dispersarse y solubilizarse. El ...
CONTRERAS GUILLÉN, JESSICA(Universitat Politècnica de València, 2013-11-21)
[ES] Se elaboraron films comestibles a base de almidón de maíz y policaprolactona (PCL) mediante la técnica de moldeo por compresión con el objetivo de estudiar las propiedades ópticas, barrera, mecánicas, y estructurales, ...
Montero Rodas, Jaime(Universitat Politècnica de València, 2011-07-26)
El objetivo de este trabajo es obtener nuevas formulaciones de salsas blancas (bechamel) libres de gluten y lactosa y con alto valor proteico, y estudiar su microestructura por microscopía óptica (LM) y microscopía láser ...
Columbu, Stefano; Melis, Rita Teresa; Murru, Giorgio Franco; Serreli, Giovanni; Uccheddu, Gabriella(Editorial Universitat Politècnica de València, 2015-10-16)
[EN] The Castle of Marmilla, located near the village of Las Plassas (central-Sardinia), represented a strategic
military stronghold of great importance in the war between the kingdom of Arborea and the Aragonese
Kingdom ...
Marco Molés, Raquel; Rojas-Grau, Maria A.; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Soliva-Fortuny, Robert; Martin-Belloso, Olga(Blackwell Publishing, 2011)
[EN] Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this ...
Acosta Dávila, Sandra Cecilia; Jiménez Marco, Alberto; Cháfer Nácher, María Teresa; González Martínez, María Consuelo; Chiralt, A.(Elsevier, 2015-07)
[EN] Cassava starch films containing 25 and 50 % (in the polymer blend) of bovine gelatin were obtained using glycerol (30 %) as plasticizer. Film formulations were also obtained with 15 % of lipid (blend of fatty acid-glycerol ...
[EN] The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - ...
Jiménez Marco, Alberto(Universitat Politècnica de València, 2013-04-25)
Abstract
Biodegradable starch-glycerol based films were obtained. The influence of lipid compounds (palmitic, stearic and oleic acid), other polymers (hydroxypropylmethylcellulose and sodium caseinate) and bioactive ...
Bascuas Véntola, Santiago Martín(Universitat Politècnica de València, 2016-09-05)
[ES] Se han obtenido films bicapa activos de alta barrera, con almidón y
poliésteres biodegradables mediante incorporación de carvacrol en la
interfase. Se elaboraron por moldeo por compresión films a base de ácido
poliláctico ...
Plazas Bonilla, Clara Eugenia; Gómez-Tejedor, José Antonio; Perilla, Jairo E.; Gómez Ribelles, José Luís(Elsevier, 2013-11-01)
Hybrid composites consisting in a hydrogel matrix with silica micro- and nano-particle reinforcement were produced and characterized. The strategy proposed here to obtain them consisted in a two-step synthesis being the ...
Depalmas, Anna; Columbu, Stefano(Editorial Universitat Politècnica de València, 2015-10-16)
[EN] The site of Cap de Forma is frequently mentioned in the cartography of the 18th and 19th centuries,
particularly the tower of Es Canutells.
The archaeological site of Cap de Forma is on a coastal cape, and consists ...
Vilar Melego, Paula(Universitat Politècnica de València, 2018-09-13)
[ES] En el presente trabajo se ha estudiado el efecto del uso de distintos tipos
de impulsores químicos en la elaboración de bizcochos ricos en fibra de frutos
rojos para mejorar sus propiedades físicas y sensoriales. ...