RiuNet UPV Home
:
Browsing by Subject

Search RiuNet

Browse

All of RiuNet

My Account

RiuNet Help

Admin. UPV

Browsing by Subject "Soy protein"

Now showing items 1-5 of 5

Development and Characterization of Weft-Knitted Fabrics of Naturally Occurring Polymer Fibers for Sustainable and Functional Textiles

Ferrándiz, Marcela; Fages, Eduardo; Rojas-Lema, Sandra Paola; Ivorra-Martinez, Juan; Gomez-Caturla, Jaume; Torres-Giner, Sergio (MDPI AG, 2021-02)

[EN] This study focuses on the potential uses in textiles of fibers of soy protein (SP) and chitin, which are naturally occurring polymers that can be obtained from agricultural and food processing by-products and wastes. ...
Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content

Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Hernández Carrión, María; Hernando Hernando, Mª Isabel (Wiley, 2012-10)

[EN] Celiac disease is an immune response to ingestion of gluten in genetically susceptible individuals. As gluten is present in white sauces, the aim of this paper was to obtain new formulations of gluten- and lactose-free ...
Impacto microestructural, físico y sensorial del almidón e inulina en la formulación de salsas blancas libres de gluten y lactosa, con bajo contenido calórico

Arango Osorno, María Cecilia (Universitat Politècnica de València, 2013-04-11)

[ES] El objetivo de este trabajo es obtener nuevas formulaciones de salsas blancas libres de gluten y lactosa, con alto valor proteico y bajo contenido calórico y estudiar su microestructura por microscopía óptica (LM) y ...
Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...
NUEVAS FORMULACIONES DE SALSAS LIBRES DE GLUTEN Y DE LACTOSA CON ALTO VALOR PROTEICO: CARACTERIZACIÓN MICROESTRUCTURAL, FÍSICA Y SENSORIAL

Montero Rodas, Jaime (Universitat Politècnica de València, 2011-07-26)

El objetivo de este trabajo es obtener nuevas formulaciones de salsas blancas (bechamel) libres de gluten y lactosa y con alto valor proteico, y estudiar su microestructura por microscopía óptica (LM) y microscopía láser ...

Now showing items 1-5 of 5

Browsing by Subject "Soy protein"

RiuNet: Institutional repository of the Polithecnic University of Valencia

Search RiuNet

Browse

All of RiuNet

My Account

RiuNet Help

Admin. UPV

Browsing by Subject "Soy protein"