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] Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the ...
[EN] Different corn starches were used to prepare gluten-free white sauces made with
soy protein and inulin. A remarkable different microstructure between sauces
made with modified or native starches was observed. The ...
[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...
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 ...
Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 degrees C, in a convective dryer with a constant air flow of 2.0 +/- 0.2 m/s. Rehydration ratio, water holding capacity, ...
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 ...
García Segovia, Purificación; Urbano-Ramos, A. M.; Fiszman Dal Santo, Susana; Martínez Monzó, Javier(Elsevier, 2016-06)
[EN] Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining ...
Cipriani, Luca; Fantini, Filippo; Bertacchi, Silvia(Universitat Politècnica de València, 2015-10-27)
[EN] This paper focuses on texture accuracy for a reliable simulation of construction materials present in some important historic monuments on the World Heritage List, dating back to Late Antiquity in Ravenna (Italy). A ...
Esteve Portalés, Jesús(Universitat Politècnica de València, 2015-10-22)
[EN] This Bachelor thesis is part of the study "Efficacy of an interdisciplinary intervention for frailty in geriatric patients with heart failure," which is carried out by a multidisciplinary team at the Hospital Universitario ...
Vendrell Haya, Sadurní(Universitat Politècnica de València, 2021-09-01)
[ES] Dado el creciente interés de la sociedad por mejorar el perfil nutricional de los productos que consume, la reformulación de productos está teniendo un auge considerable en la industria alimentaria. Por otra parte, ...
Linyvyy, Maksym(Universitat Politècnica de València, 2020-09-11)
[ES] Este proyecto es una propuesta de creación artística a partir de obras literarias como es la poesía. utilizaremos todo el conocimiento adquirido durante el curso académico y nuevos conceptos investigados aparte.
En ...
Santacatalina Bonet, Juan Vicente(Universitat Politècnica de València, 2013-04-16)
[ES] La deshidratación representa una operación muy importante en la industria alimentaria. El modo en el que se extrae el agua de los alimentos afecta a la calidad final del producto, por tanto las características de los ...
Soriano Martínez, Andrea(Universitat Politècnica de València, 2019-10-11)
[ES] Los productos de panadería y bollería son muy consumidos en la actualidad por la
mayoría de los grupos poblacionales, especialmente los de edades comprendidas entre los 6 y
15 años. Además, en la Comunidad Valenciana, ...
Puchol Miquel, Marta(Universitat Politècnica de València, 2015-09-10)
[EN] The cocoa powder is one of the key ingredients in the formulation of
various bakery products. During their processing, it can be applied
alkalinization which aims to neutralize the pH and develop flavor and ...
Barreto Palacios, Vivian(Universitat Politècnica de València, 2014-03-04)
[ES] Se estudiaron las características físico-químicas y sensoriales de un
producto innovador: "Qué's Café". Este producto desarrollado en la
Universidad Politécnica de Valencia fue ganador del 1er premio en el
concurso ...
Embuena Candela, María de los Desamparados(Universitat Politècnica de València, 2015-09-02)
[EN] In a social context in which the consumer values increasingly healthy and low-fat foods, biscuits reformulation has been studied to decrease its lipid content. In order to investigate it, two variables were selected, ...
Martín Talavera, Aranzazu(Universitat Politècnica de València, 2017-07-21)
[ES] En la actualidad, desde la OMS (Organización Mundial de la Salud) se recomienda reducir el
contenido en sal de la dieta. Esta tendencia afecta a la elaboración del jamón curado, en la que
se tiende a bajos contenidos ...