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Browsing by Subject "Fructose"

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Browsing by Subject "Fructose"

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    Comparative Study of Mass Transfer in Wet and Dry Osmotic Dehydration 
    Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Biological and chemical publishing, 2013-08)
    [EN] The differences in the external osmotic medium, dry or dissolved osmotic agent and its concentration (constant or variable) can significantly influence the kinetics of mass transfer. The objective of this work was to ...
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    Effect of deficit irrigation on the sugar and acid profile of processing tomato cultivars 
    Valcárcel, M.; Leiva-Brondo, Miguel; Macua, J.I.; Lahoz, I.; González, A.; Campillo, C.; Rosello Ripolles, Salvador; Cebolla Cornejo, Jaime (International Society for Horticultural Science (ISHS), 2015-04-30)
    [EN] Water deficit on tomato taste-related components was studied in standard and high lycopene cultivars. The treatment was applied once the fruits were set to avoid drastic effects on yield. Despite applying considerable ...
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    Formulación de un yogur funcional de zanahoria 
    BENITEZ SANTILLÁN, LOURDES (Universitat Politècnica de València, 2013-04-16)
    [ES] El objetivo de este trabajo fue formular yogures con un alto contenido en fibra procedente de zanahoria. Para lo cual se utilizaron diferentes tipos de leches (entera, desnatada y sin lactosa) y endulzantes (sacarosa ...
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    High throughput FT-MIR indirect analysis of sugars and acids in watermelon 
    Martí-Renau, Raul; Sánchez, Guadalupe; ROSELLO RIPOLLES, SALVADOR; Valcárcel-Germes, Mercedes; Cebolla Cornejo, Jaime (Elsevier, 2019-12-01)
    [EN] Indirect measurements of taste-related compounds are required when a high number of samples has to be analyzed in a short period of time, with a minimum cost. For this purpose, FT-MIR partial least square (PLS) ...
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    Non-destructive determination of taste-related compounds in tomato using NIR spectra 
    Ibáñez, Ginés; Cebolla Cornejo, Jaime; Martí-Renau, Raul; Roselló, Salvador; Valcárcel-Germes, Mercedes (Elsevier, 2019-12)
    [EN] Near infrared (NIR) diffuse reflectance was used to predict the contents of taste-related compounds of tomato. Models were obtained for several varietal types including processing tomato, cherry and cocktail tomato, ...
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    Optical, mechanical and sensory properties of based-isomaltulose gummy confections 
    Periche Santamaría, Angela; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María; Castelló Gómez, María Luisa (Elsevier, 2014-09)
    The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the ...
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    Potential use of isomaltulose to produce healthier marshmallows 
    Periche Santamaría, Angela; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María; Castelló Gómez, María Luisa (Elsevier, 2015-06)
    Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this ...
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    Rheological characteristics of healthy sugar substituted spreadable strawberry product 
    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, ...
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    Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology 
    Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2015-03-01)
    Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse ...