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Listar por autor "Perez Munuera, Isabel"

Mostrando ítems 1-13 de 13

Caracterización química y microestructural del proceso de eleboración de jamón curado DO Teruel

Larrea Santos, Virginia (Universitat Politècnica de València, 2008-07-25)

El proceso de salazón y curado de jamones permite obtener uno de los productos cárnicos españoles de mayor tradición como es el jamón curado. El jamón de Teruel es un producto con Denominación de Origen en el que el proceso ...
Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

Vázquez Gutiérrez, José Luis; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª (Elsevier, 2011-09)

[EN] Persimmon fruit are an important source of phenolic compounds, dietary fibre, and carotenoids. However, the location of these elements in the tissue is directly connected with processing techniques used. The aim of ...
EFECTO DE LAS ALTAS PRESIONES HIDROSTÁTICAS SOBRE LA MICROESTRUCTURA DEL CAQUI "ROJO BRILLANTE" Y SU RELACIÓN CON LA DISPONIBILIDAD DE COMPUESTOS BIOACTIVOS

Vázquez Gutiérrez, José Luis (Universitat Politècnica de València, 2012-01-27)

El caqui es una importante fuente de compuestos fenólicos, fibra dietética y carotenoides, cuya biodisponibilidad está directamente relacionada con el procesado. Muestras de dos estados distintos de maduración de caqui ...
Efecto del tratamiento de curado en el control del daño por frío en caqui " rojo brillante "

Sopeña Martínez, Noelia (Universitat Politècnica de València, 2013-12-12)

Consulta en la Biblioteca ETSI Industriales (7814)
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Pittia, Paola (Blackwell Publishing, 2011)

[EN] Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the ...
Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

García Pérez, José Vicente; Ortuño Cases, Carmen; Puig Gómez, Consuelo Ana; Cárcel Carrión, Juan Andrés; Pérez Munuera, Isabel Mª (Springer Verlag (Germany), 2012-08)

The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying ...
Estudio microestructural de diversas formulaciones alimentarias a base de harina de arroz

Morales Valverde, Rosana (Universitat Politècnica de València, 2014-01-02)

Consulta en la Biblioteca ETSI Industriales (7693)
Impact of high hydrostatic pressure on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'

Vázquez Gutiérrez, José Luis; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª (Elsevier, 2012-07)

[EN] The use of high hydrostatic pressure (HHP) provides a reliable way of obtaining high quality food. The aim of this work was to analyze the effect of high pressure treatments on the microstructure and textural properties ...
Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

Marco-Molés, R.; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Pérez-Munuera, I. (Elsevier, 2012-04)

[EN] High pressure homogenization (HPH) is a novel non-thermal preservation technology, which can improve the microbiological quality of products without affecting their stability. The main objective of this paper is to ...
Influencia del estado de maduración del caqui rojo brillante tratado por altas presiones hidrostáticas sobre su microestructura y propiedades físico-químicas

García Torner, María Ángeles (Universitat Politècnica de València, 2013-06-26)

Consulta en la Biblioteca ETSI Industriales (8657)
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Mastrocola, Dino; Pittia, Paola (Elsevier, 2014-02-01)

Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of ...
Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Puig Gómez, Consuelo Ana; Pérez Munuera, Isabel Mª; Cárcel Carrión, Juan Andrés; Hernando Hernando, Mª Isabel; García Pérez, José Vicente (Elsevier, 2012-10)

[EN] The overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying ...
Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

Marco Molés, Raquel; Rojas-Grau, Maria A.; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Soliva-Fortuny, Robert; Martin-Belloso, Olga (Blackwell Publishing, 2011)

[EN] Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this ...