González Aurignac, Esther; García Segovia, Purificación; Martínez Monzó, Javier; García Martínez, Gabriel; Pagán Moreno, Mª Jesús(Editorial Universitat Politècnica de València, 2018-09-26)
[EN] The present educational improvement project based on a real professional framework and developed by teams of interdisciplinary students, demonstrates that the use of active learning methodologies stimulate students ...
Mínguez García, Sandra(Universitat Politècnica de València, 2022-01-13)
[ES] El consumo de snacks está en continuo crecimiento y sobre todo tras la pandemia que ha sufrido el planeta. La búsqueda de snacks saludables y que aporten al organismo compuestos bioactivos es conveniente y necesaria. ...
Reino Moyón, Segundo Javier(Universitat Politècnica de València, 2019-04-24)
[ES] El uso de la tecnología de impresión 3D en el sector de alimentos puede
emplearse para la creación de diseños con geometrías complejas, nuevas o
mejoradas e incluso permitiría la obtención de alimentos personalizados
desde ...
González Bodí, Sara(Universitat Politècnica de València, 2013-04-23)
[ES] La humedad de la cama es uno de los principales problemas que afectan al sector avícola de engorde, no sólo a nivel de bienestar animal y de proliferación de patógenos, sino también de bacterias de interés para Salud ...
Gómez García, Adrián(Universitat Politècnica de València, 2017-12-26)
[ES] La cocción en condiciones de vacío continuo (cook-vide), es un tratamiento
en el que el producto se cocina junto al medio de cocción en condiciones de
presión subatmosférica. Al trabajar a menor presión se consigue ...
Gómez Pinedo, Sandra(Universitat Politècnica de València, 2013-04-23)
[ES] El consumo de productos fritos como aperitivos aumenta a medida que se incrementa la oferta comercial. Al igual que aumenta el consumo, crece la preocupación por la calidad nutricional de los chips, lo que motiva la ...
Igual Ramo, Marta; García-Segovia, Purificación; Martínez-Monzó, Javier(Elsevier, 2020-10)
[EN] Acheta domesticus is one of the most promising reared insects because of their attractive nutritional profile and lower feed conversion ratio than other animals. Hence, it has potential to increase the nutritional ...
[EN] Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to ...
[EN] The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An ...
Andrés Bello, María Desamparados; Iborra Bernad, María del Consuelo; García-Segovia, Purificación; Martínez Monzó, Javier(Springer Verlag (Germany), 2013-01)
The development of restructured fish products
and the application of new food ingredients have been
used to create attractive new products and also to upgrade
low-value species. The aim of this study was to
evaluate ...
Igual Ramo, Marta; Chis, Maria Simona; Socaci, Sonia Ancuta; Vodnar, Dan Cristian; Ranga, Floricuta; Martínez-Monzó, Javier; García-Segovia, Purificación(MDPI AG, 2021-05)
[EN] Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of ...
[EN] Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses
additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The ...
Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; García-Segovia, Purificación; Martínez Monzó, Javier(The Royal Society of Chemistry, 2019-08-01)
[EN] Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the ...
García Segovia, Purificación; Pagán Moreno, Mª Jesús; Lara, I. F.; Martínez Monzó, Javier(SAGE Publications, 2017)
[EN] The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmissuecica, ...
Andrés Bello, María Desamparados; BARRETO PALACIOS, VIVIAN; García Segovia, Purificación; Mir-Bel, J.; Martínez Monzó, Javier(Springer Verlag (Germany), 2013-09)
[EN] Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, ...
[EN] This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at ...
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, ...
[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on ...
Ribeiro, L.; Cunha, L. M.; García-Segovia, Purificación; Martínez-Monzó, Javier; Igual Ramo, Marta(Wageningen Academic Publishers, 2021)
[EN] The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with ...
Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier(Wiley: 12 months, 2014-04)
Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applied to cook purple-flesh potatoes. Response surface methodology (RSM) sets up the work conditions of temperatures (78 92 °C) ...