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dc.contributor.author | Matas-Gil, Adrián | es_ES |
dc.contributor.author | Igual Ramo, Marta | es_ES |
dc.contributor.author | García-Segovia, Purificación | es_ES |
dc.contributor.author | Martínez-Monzó, Javier | es_ES |
dc.date.accessioned | 2022-10-13T18:06:56Z | |
dc.date.available | 2022-10-13T18:06:56Z | |
dc.date.issued | 2022-05-18 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/187676 | |
dc.description.abstract | [EN] Three-dimensional (3D) food printing is a technique that satisfies the criteria for manufacturing personalized food and for specific consumer groups, both in terms of sensorial and nutritional properties. Rose hips are recognized as valuable food and medicine constituents due to their highlevel content of bioactive compounds. The aim of this study was to investigate the printability in terms of dimensional properties (variation in length, width and height) of 3D-printed, rectangular base (7 × 3 cm), gluten free bread doughs containing rosehip powder or rosehip powder encapsulated with maltodextrin. The effect of the addition of rose hips on rheology and the colour of dough plus texture and colour of final product was studied. The addition of rosehip increased both elastic and viscous modulus of dough and changed its colour from white to orange. After printing process, height effect on figure dimension was remarkable in comparison with dough formulation. The addition of rosehip powder in dough and the use of 2 cm of figure height improve the printability in terms of dimensional properties, achieving 3D structures with more stability and resistance to baking. | es_ES |
dc.description.sponsorship | This research was funded by Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137 and from MCIN/AEI/10.13039/501100011033/ through project PID2020-115973RB-C22. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Biology and Life Sciences Forum | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | 3D food printing | es_ES |
dc.subject | Celiac | es_ES |
dc.subject | Bread | es_ES |
dc.subject | Rosehip | es_ES |
dc.subject | Functional and technological properties | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/Foods2021-10979 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-115973RB-C22/ES/IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA. / | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//AICO%2F2021%2F137/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Matas-Gil, A.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread. Biology and Life Sciences Forum. 6(1):1-7. https://doi.org/10.3390/Foods2021-10979 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/Foods2021-10979 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 7 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 6 | es_ES |
dc.description.issue | 1 | es_ES |
dc.identifier.eissn | 2673-9976 | es_ES |
dc.relation.pasarela | S\465485 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |