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 ...
Seguí Rovira, Raquel(Universitat Politècnica de València, 2019-09-04)
[ES] Los purés de verduras son productos recomendados en pacientes con
distintas patologías orales y motoras, es el caso de la disfagia orofaríngea.
Los purés suponen para estos pacientes alimentos seguros a la hora ...
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 ...
González Farras, Albert(Universitat Politècnica de València, 2022-07-28)
[ES] Se estudia mediante una serie de análisis fisicos las características de los extrusionados de maiz a los que se les ha añadido vegetales en polvo, en concreto remolacha, zanahoria, cebolla, ajo y puerro. Los analisis ...
Rodríguez Prieto, Pablo(Universitat Politècnica de València, 2022-10-17)
[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 ...
Arocas Marín, María de los Desamparados(Universitat Politècnica de València, 2011-11-04)
Se evaluó la influencia de un almidón de maíz nativo (AN) y de dos almidones modificados por cruzamiento (fosfatación y adipatación) en la estabilidad de una salsa blanca a la congelación/descongelación y al calentamiento. ...
[EN] Polypropylene-based composites filled with multi-wall carbon nanotubes (MWCNTs), ranging from 1 to 6 wt%, were obtained by injection molding from a previous masterbatch compounded by twin-screw extrusion (TSE). Resultant ...
VERDÚ AMAT, SAMUEL; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl(Elsevier, 2019-01)
[EN] In this work, the application of a laser backscattering image technique as a non-destructive quality control technique for fluid food matrices was studied. The used food matrices were vegetable-based creams, which ...
Uribe Wandurraga, Zaida Natalia(Universitat Politècnica de València, 2021-01-10)
[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados ...
[EN] The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...
Tone, Ana Maria(Universitat Politècnica de València, 2018-09-13)
[ES] El diseño de nuevos alimentos funcionales con declaraciones nutricionales
y/o de salud requiere a menudo la encapsulación, protección y posterior
liberación controlada de moléculas bioactivas. Entre los sistemas ...
Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be ...
Ribes-Llop, Susana; Fuentes López, Ana; Barat Baviera, José Manuel(Emerald, 2021-02-23)
[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings ...
It is a common industrial practice to blend virgin polymer with the same polymer recycled from scrap plastic that, in general, has not undergone relevant degradation. In this article, the influence that incorporating ...
[EN] The modern brewing industry generates high amounts of solid wastes containing biopolymers-proteins and polysaccharides-with interesting technological and functional properties. The novelty of this study was to use raw ...
Espert, María; Borreani, Jennifer Alexandra Audrey; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; SANZ, MARÍA TERESA(Elsevier, 2017)
[EN] The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl ...
In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h ...
Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2012-12)
[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in
spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose,
sucrose–glucose, ...
Juárez Varón, David; Ferrándiz Bou, Santiago; Balart Gimeno, Rafael Antonio; Reig Pérez, Miguel Jorge; Peydro, M. A.(Trans Tech Publications, 2012)
[EN] SEBS (styrene-ethylene/butylene-styrene) is a hydrogenated SBS used as a compatibilizer of other thermoplastic or as a blend to improve the properties (mainly impact). There is very little information about SEBS's ...
Escriche Roberto, Mª Isabel; Oroian, Mircea; Visquert Fas, Mario; Gras Romero, María Luisa; Vidal Brotons, Daniel José(Taylor & Francis, 2016)
[EN] This study evaluated the rheological behaviour of Burkina Faso honey and the use of exponential
and polynomial models to predict the influence of chemical composition and temperature on the
viscoelastic parameters: ...