Castelló Albiñana, Andrea(Universitat Politècnica de València, 2021-07-19)
[ES] La adherencia es el atributo mecánico de la textura que permite evaluar el grado de pegajosidad de un alimento y se define como el trabajo que es necesario realizar con la lengua para despegar un producto pegado en ...
Romero del Castillo-Shelly, Roser; Sans, Silvia; Casañas Artigas, Francesc; Soler Aleixandre, Salvador; Prohens Tomás, Jaime; Díez Niclós, Mª José Teresa De Jesús; Casals Missio, Joan(Elsevier, 2021-11)
[EN] European horticulture, especially in the southern states, must exploit new qualities to increase the added value of its vegetables. This article aims to analyze the situation of the European geographical quality labels ...
[EN] An 84-day trial was performed to assess the use of alternative protein sources in Seriola dumerili. Three diets were used, FM100 diet, as a control diet without fishmeal substitution, and FM66 and FM33 diets with a ...
Ribes-Llop, Susana; Gallego Ibáñez, Marta; Barat Baviera, José Manuel; Grau Meló, Raúl; Talens Oliag, Pau(Elsevier, 2022-02)
[EN] The impact of adding chia seed mucilage (CSM) as alternative to common thickeners, such as modified starch (MS), in a texture-modified chicken and vegetables puree and their effect on technological, sensory, and in ...
García Segovia, Purificación; Barreto Palacios, Vivian Janeth; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Bretón, Jorge; Martínez Monzó, Javier(Elsevier, 2012-01)
During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits.
The most important chefs of the world are keen on gaining knowledge about the physicochemical ...
Rubio Arraez, Susana; Sahuquillo Ceruelos, Sergio; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa(Wiley, 2015-08)
Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different ...
[EN] BACKGROUND Seasonal persimmon (Diospyros kakiL.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products ...
Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Dominguez, E.; Ortolá Ortolá, Mª Dolores; Tarrazo Morell, José(Elsevier, 2011-09-15)
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...
Baixauli Marín, Elena Ascensión(Universitat Politècnica de València, 2015-09-02)
[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol,
isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame,
stevia, and sucralose) on physico-chemical ...
Raga Soriano, Ana(Universitat Politècnica de València, 2015-10-05)
[EN] This work is focused on the analysis of the physicochemical characteristics and sensory acceptance of cookies prepared by replacing wheat flour (25, 50, 75 and 100%) and sugar (100%) by, respectively, tigernut flour ...
Abdrakhmanova, Saule(Universitat Politècnica de València, 2013-04-17)
[ES] El objetivo de este trabajo ha sido estudiar la influencia del tipo de depósito en la conservación y en la evolución de compuestos polifenólicos y aromas de un vino de Tempranillo. Para ello se realizó el seguimiento ...
Tormos i Lahuerta, Alexandre(Universitat Politècnica de València, 2023-10-06)
[ES] El cultivo de caqui en España ha sufrido una gran expansión en los últimos años, destacando la variedad `Rojo Brillante¿. Existen problemas tanto por la elevada astringencia de esta variedad como por la sobreproducción ...
The postharvest evolution of Penjar tomatoes has been studied in four accessions representative of the variability of the varietal type. The long-term shelf life of these materials, which carry the alc allele, was confirmed ...
[EN] Introduction: Smells can be described by assigning the words that come to mind when sniffing an odorous material. A great number of terms can be applied, but not all of them are independent, and it is possible to ...
López Navarro, Rocío(Universitat Politècnica de València, 2015-09-02)
[EN] The consumer values very positively food that, in addition to being convenience food,
they have substances with possible long-term healthy effects, such as bioactive
compounds. In recent years, pepper is being ...
Lázaro Hernando, Pablo(Universitat Politècnica de València, 2019-09-03)
[ES] En la percepción del consumidor respecto a productos no solo influyen las características
intrínsecas del alimento sino también las extrínsecas, es decir, los factores psicológicos que
determinan su elección y ...
[EN] In view of the increasing demand for products with a fresh-like quality that are convenient to consume, the purpose of this research was to develop a ready-to-eat mandarin segments product. Mandarin segments were ...
Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria(Springer Verlag (Germany), 2013-01)
Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of ...
García-Segovia, Purificación; Igual Ramo, Marta; Martínez-Monzó, Javier(MDPI AG, 2020-07)
[EN] A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching
for alternatives. In this ...
Pérez Palacios, Trinidad; Ruiz Carrascal, Jorge; Martín, Diana; Barat Baviera, José Manuel; Antequera, T.(SAGE Publications (UK and US), 2011-04)
[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed ...