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 ...
Jordá Tomás, Paula(Universitat Politècnica de València, 2020-07-30)
[ES] La paja de arroz es un residuo agroalimentario abundante y difícil de gestionar, cuya revalorización debe ser potenciada en el contexto de la economía circular generando productos de alto valor que compensen la ...
Ballester Sánchez, Jaime(Universitat Politècnica de València, 2016-09-08)
[ES] Durante el proceso de elaboración del jamón curado tienen lugar una serie de
reacciones bioquímicas entre las que destaca la intensa hidrólisis de las proteínas
musculares. Esta proteólisis genera péptidos que pueden ...
[EN] Freeze-drying is a good alternative means of obtaining fruit products, with a significant amount of thermolabile bioactive compounds. Despite the excellent benefits, this method provides the dehydrated product, and ...
[EN] Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis. Thus, this work ...
Wu Ng, Yishi(Universitat Politècnica de València, 2013-11-21)
[ES] Las nuevas tendencias de consumo, marcadas por la preferencia de los
consumidores por los alimentos procesados saludables, listos para consumir
y con características sensoriales que sean muy similares a las del ...
García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez-Navarrete, Nuria(MDPI AG, 2023-01)
[EN] The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work ...
Ahmad-Qasem Mateo, Margarita Hussam; Barrajón Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente(Elsevier, 2013-12)
This work aims to evaluate the influence of olive pomace drying (a solid by-product of the olive oil industry)
on both antioxidant potential and drying kinetics. The two main fractions of olive pomace (pits, PI
and pulps ...
In this study, antioxidant biodegradable films based
on pea protein and alpha-tocopherol were successfully developed
by solution casting. The effect of both the homogenization
conditions (rotor stator and microfluidizer) ...
[EN] The increased interest in ready to eat products along with the great production of grapes make necessary to find a new way of presentation of this product in order to ease its consumption. The main goal is to keep ...
Fathi Najafabadi, Ayoub(Universitat Politècnica de València, 2015-07-17)
[EN] The effect of modified atmosphere packaging MAP and packaging with an
ethylene absorbent on the nutritional quality of three tomato varieties with
different metabolic activity (cvs Delizia, Vernal and Pitenza) has ...
Ahmad-Qasem Mateo, Begoña Hussam(Universitat Politècnica de València, 2015-11-04)
[ES] Debido a la creciente demanda de extractos antioxidantes naturales, el objetivo del presente trabajo ha sido estudiar la influencia que tiene el secado sobre el potencial bioactivo de extractos obtenidos a partir de ...
[EN] Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredientfor food formulation. However, the bounding of polyphenols to pomace and the interactions thattake place with food nutrients ...
[EN] In this study, the effect of temperature and ultrasonic application on extraction kinetics of polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic-assisted extraction (UAE) were performed ...
Fernández Gracia, Claudia(Universitat Politècnica de València, 2020-07-16)
[ES] El principal objetivo de este trabajo es estudiar el impacto de la microencapsulación, por dos métodos: spray-drying y liofilización, de emulsiones de Pickering, constituidas por aceite de café tostado y nanopartículas ...
Noguerol-Meseguer, Ana Teresa; Igual Ramo, Marta; Pagán Moreno, Mª Jesús(MDPI AG, 2021-05)
[EN] The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine ...
Cervera Valero, Juana Teresa(Universitat Politècnica de València, 2013-11-06)
[ES] La creciente demanda por parte de los consumidores de productos
saludables y listos para consumir, hace que métodos de conservación como la
liofilización resulten cada vez más atractivos. Esta tecnología permite ...
[EN] Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and thus process management is difficult. This is especially true ...
[EN] The antioxidant properties of medicinal plants have been at the center of research for their use as preservatives or nutraceuticals by the food industry; additionally, to obtain quality products at a minimum cost and ...
Hernández, Sergio; Gallego Ibáñez, Marta; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Springer-Verlag, 2023-01)
[EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and ...