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Browsing by Subject "Response surface methodology"

Now showing items 1-13 of 13

Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier (Elsevier, 2014-05)

The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, ...
Analysis and optimization of the influence of operating conditions in the ultrafiltration of macromolecules using a response surface methodological approach

Martí Calatayud, Manuel César; Vincent Vela, Maria Cinta; Alvarez Blanco, Silvia; Lora-García, Jaime; Bergantinos Rodríguez, Enrique (Elsevier, 2010)

[EN] In this work, the ultrafiltration of macromolecules was analysed using a response surface methodological approach. The behaviour of two different inorganic membranes was investigated. The membranes selected were a ...
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Iborra Bernad, María del Consuelo; Tarrega, A.; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2014-02)

The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level ...
Development of a non-dairy probiotic fermented product based on almond milk and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2015-09)

A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus ...
Diseño de un Experimento de Optimización del Proceso de Coagulación-Floculación de Aguas en el Laboratorio de Química

Devesa-Rey, Rosa; Rodríguez Rodríguez, Francisco Javier; Urréjola Madriñan, Santiago (Universitat Politècnica de València, 2017-08-01)

[EN] The application of mathematical concepts and the generation of mathematical solutions to engineeringproblems are essential to the educational problems of all undergraduate engineering students. As enginee-ring ...
Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

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) ...
Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2014-12)

Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and ...
Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; González Martínez, María Consuelo; Rodríguez García, Julia; Chiralt, A. (SAGE Publications, 2015-03)

[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus ...
Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes

Garcia-Castello, Esperanza M.; Rodríguez López, Antonio Diego; Mayor López, Luis; Ballesteros, R.; Conidi, C.; Cassano, A. (Elsevier, 2015-12)

Flavonoid compounds from grapefruit wastes were obtained by conventional solid liquid extraction (CE) and ultrasound assisted extraction (USE). Naringin was by far the most abundant flavonoid in the extracts ranging from ...
Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis

Martí-Renau, Raul; Valcárcel Germes, Mercedes; Herrero-Martínez, José Manuel; Cebolla Cornejo, Jaime; ROSELLO RIPOLLES, SALVADOR (Elsevier, 2017-04-15)

[EN] A methodology for the determination of tomato phenolic acids and flavonoids has been developed combining MEKC and DAD detection. The influence on polyphenol separation of pH and background electrolyte, BGE (borax, ...
Study and optimization of the ultrasound-enhanced cleaning of an ultrafiltration ceramic membrane through a combined experimental statistical approach

Alventosa de Lara, Elena; Barredo Damas, Sergio; Alcaina Miranda, María Isabel; Iborra Clar, María Isabel (Elsevier, 2014-05)

Membrane fouling is one of the main drawbacks of ultrafiltration technology during the treatment of dye-containing effluents. Therefore, the optimization of the membrane cleaning procedure is essential to improve the overall ...
The Acoustic and Cultural Heritage of the Banda Primitiva de Llíria Theater: Objective and Subjective Evaluation

Pérez-Aguilar, Blanca; Quintana-Gallardo, Alberto; Gasent-Blesa, José L.; Guillén Guillamón, Ignacio Enrique (MDPI AG, 2024-08)

[EN] La Banda Primitiva is one of Europe's most notable symphonic civic bands. Located in Ll & iacute;ria (Val & egrave;ncia, Spain), part of the UNESCO creative cities network, its theater was designed by Joaqu & iacute;n ...
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 ...