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Listar por autor "Camacho Vidal, Mª Mar"

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Aplicación de la atomización y la liofilización para la obtención de polvo y snack de pomelo

Egas Astudillo, Luis Alberto (Universitat Politècnica de València, 2019-10-21)

[ES] Son muchos los estudios que vinculan el alto contenido en compuestos bioactivos de las frutas con un papel beneficioso para la salud. Por otra parte, el consumidor, cada vez más exigente, está concienciado del interés ...
Bioactividad in vitro del higo chumbo (Opuntia ficus-índica). Impacto del secado

Villalba Calomarde, Saray (Universitat Politècnica de València, 2023-10-03)

[ES] El higo chumbo (Opuntia ficus-índica), además de ser una fruta apreciada por su color y su delicado sabor dulce, es fuente de fitoquímicos con propiedades nutracéuticas. Sin embargo, su estacionalidad y corta vida ...
Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

Camacho Vidal, Mª Mar; Martínez-Lahuerta, Juan José; García Martínez, Eva María; Igual Ramo, Marta; Martínez-Navarrete, Nuria (MDPI AG, 2023-04)

[EN] Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, ...
Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C

Camacho Vidal, Mª Mar; Igual Ramo, Marta; Martínez-Lahuerta, Juan José; Martínez Navarrete, Nuria (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] An alternative as to offer higher stable and easy handling than fresh fruit is in powdered form, as long as the process used to obtain it ensures a high quality product. The objective of this study was to compare the ...
Caracterización de quesos fresco y curado fabricados a partir de leche de cabras alimentadas con diferentes dietas

Medina Olivas, Zaira (Universitat Politècnica de València, 2013-11-20)

[ES] La influencia de la dieta animal es un factor determinante en la calidad tecnológica de la leche pudiendo afectar a la composición de los quesos. En este trabajo se han comparado diversas características físico-químicas ...
Caracterización del coproducto del zumo de naranja para su valorización como ingrediente alimentario

Villena Carrión, Julián (Universitat Politècnica de València, 2022-09-08)

[ES] Los residuos generados de la industria de la transformación de cítricos son ricos en macronutrientes y otros compuestos bioactivos de gran interés por sus potenciales beneficios para la salud. Generalmente, estos ...
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2011-04)

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Gómez, F; Igual Ramo, Marta; Pagán Moreno, Mª Jesús; Camacho Vidal, Mª Mar (Taylor & Francis, 2013-07-01)

[EN] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the ...
Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Martínez-Navarrete, Nuria; García Martínez, Eva María; Camacho Vidal, Mª Mar (MDPI AG, 2023-01)

[EN] The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product ...
Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Benlloch Tinoco, María; Moraga Ballesteros, Gemma; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2013-12)

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. ...
Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro

Camacho Vidal, Mª Mar; Martínez-Lahuerta, Juan José; Ustero, Isabel; García Martínez, Eva María; Martínez-Navarrete, Nuria (MDPI AG, 2023-03)

[EN] The reuse of food by-products is crucial for the well-being of the planet. Considering the high content of nutrients and other bioactive compounds in many of them, investigating their suitability for use as human food ...
Control del proceso de inversión de la sacarosa en la fabricación de jarabes

Ngando Mbela, Eligia (Universitat Politècnica de València, 2017-09-13)

[ES] La sacarosa es el azúcar de uso doméstico e industrial más común en el reino vegetal. Ésta se hidroliza con facilidad en disoluciones ácidas a velocidades que aumentan con la temperatura y con la disminución del pH, ...
Desarrollo de un método analítico para la determinación de la actividad antioxidante mediante HPLC

Bonet Galarza, Mar (Universitat Politècnica de València, 2020-12-28)

[EN] Antioxidant substances, particularly those that are able to prevent the effects of free radicals on human body and food deterioration are gaining interest among the agro-food industries and researchers, particularly ...
Desarrollo de un proceso sostenible para la elaboración de productos con ingredientes autóctonos: mermeladas de dátil en la localidad de Tinejdad (Marruecos)

González García, Nieves (Universitat Politècnica de València, 2016-09-07)

[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte ...
Diferencia composicional de los coproductos del zumo y el puré de naranja

Ustero Patiño, Isabel (Universitat Politècnica de València, 2021-09-03)

[ES] Como resultado de las diferentes actividades de la industria agroalimentaria, se genera una gran cantidad de residuos orgánicos que deben ser gestionados de manera adecuada ya que impactan negativamente sobre el medio ...
Dried orange juice waste as a source of bioactive compounds

Galindo, Rosa Gabriela; Chis, Maria Simona; Martínez-Navarrete, Nuria; Camacho Vidal, Mª Mar (Emerald, 2022-11-03)

[EN] Purpose The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange ...
Economic feasibility of freeze-drying to obtain powdered fruit

Camacho Vidal, Mª Mar; Casanova, Miguel Ángel; Fenollosa Ribera, María Loreto; Ribal Sanchis, Francisco Javier; Martínez-Lahuerta, Juan José; Martínez Navarrete, Nuria (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Fruit is a highly valuable food whose consumption should be encouraged. In addition, it would be desirable to design processes and products to channel the surplus and take advantage of the post-harvest losses that ...
Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder

AGUDELO-STERLING, CLAUDIA; Igual Ramo, Marta; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (SAGE Publications, 2016)

[EN] The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the ...
Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Silva Espinoza, Marilú Andrea; Camacho Vidal, Mª Mar; Martínez-Navarrete, Nuria (Emerald, 2021-06-28)

[EN] Purpose A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature ...
Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

Gómez, F.; Igual Ramo, Marta; Camacho Vidal, Mª Mar; Pagán Moreno, Mª Jesús (Taylor &amp; Francis: STM, Behavioural Science and Public Health Titles, 2013-05)

extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial ...