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Listar por autor "Llorca Martínez, Mª Empar"

Mostrando ítems 1-20 de 36

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Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Larrea Santos, Virginia; Hernando Hernando, Mª Isabel (Elsevier, 2016-06)

The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated ...
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
An in vitro digestion study of tannins and antioxidant activity affected by drying "Rojo Brillante" persimmon

M. González, Cristina; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Elsevier, 2022-02-01)

[EN] This study focuses on the evaluation of soluble and insoluble tannins and their antioxidant activity in fresh and dehydrated "Rojo Brillante" persimmon after in vitro digestion. Persimmon and its derived products ...
Caracterización de zumo y bagazo de pitaya y bioaccesibilidad de sus principales compuestos bioactivos

Giménez Solano, Júlia (Universitat Politècnica de València, 2021-09-03)

[ES] La pitaya amarilla (Selenicereus megalanthus) se ha convertido en uno de los principales productos exóticos de exportación de Colombia. Se trata de una fruta exótica que es consumida principalmente en fresco, que ...
Caracterización y estudios de bioaccesibilidad de un nuevo alimento desarrollado a partir de pitaya amarilla

Gómez Ibáñez, Julia (Universitat Politècnica de València, 2022-10-18)

[ES] La pitaya amarilla (Selenecereus megalanthus) es una fruta exótica de corteza amarilla y pulpa blanca con bajo contenido calórico. Se le atribuyen propiedades a nivel inmunológico, antienvejecimiento, estomacal e ...
Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

Martínez González, Cristina; López-García, Adrián; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel; Atienzar Corvillo, Pedro Enrique; Bermejo-Del Castillo, Almudena; Moraga Ballesteros, Gemma; Quiles Chuliá, Mª Desamparados (Elsevier, 2021-05)

[EN] In this study, the effect of two hot air drying conditions (40 degrees C for 23 h and 60 degrees C for 9 h) on the content, antioxidant activity, microstructure, and luminescence properties of persimmon carotenoids ...
Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Díez-Sánchez, Elena; Llorca Martínez, Mª Empar; Tárrega, Amparo; Fiszman, Susana; Hernando Hernando, Mª Isabel (Elsevier, 2020-06)

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems ...
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2017)

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...
Determinación de fibra total dietética en alimentos

Larrea Santos, Virginia; Llorca Martínez, Mª Empar (2021-06-03)

Vídeo sobre la determinación en laboratorio de la fibra total dietética
Efecto de emulgentes sobre la distribución de partículas de gas en masa y pan

Martínez González, Cristina (Universitat Politècnica de València, 2016-10-14)

[ES] Los emulgentes se utilizan ampliamente en la industria panadera como reforzadores de la masa y reblandecedores de la miga ejerciendo su función sobre la red de gluten y de almidón que se forman durante todo el ...
Efecto del tratamiento con 1-MCP y de la conservación en frío sobre la estructura y las enzimas de la pared celular del caqui

Pradas Capilla, Manuel Juan (Universitat Politècnica de València, 2024-09-05)

[ES] La conservación frigorífica permite prolongar la vida útil del caqui. Sin embargo, algunas variedades, como la Rojo Brillante, son sensibles al frío y sufren daños que repercuten en su calidad organoléptica, cuando ...
Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

Novillo, Pedro; Salvador, Alejandra; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel; Besada Ferreiro, Cristina María (Elsevier, 2014-02-15)

Manifestation of flesh browning while commercialising Rojo Brillante persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that ...
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 ...
Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

Guardeño Expósito, Luis Miguel; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Pertusa, José; Hernando Hernando, Mª Isabel (2013)

[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave ...
High internal phase emulsions design using citrus by-products as stabilizers

Martínez-Martí, Joana; Quiles Chuliá, Mª Desamparados; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2022-04)

[EN] The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to ...
How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility

Castañeda-Rodríguez, Rey; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Ozuna, César (Elsevier BV, 2024-06)

[EN] Yucca flowers are of great importance in traditional Mexican cuisine for their flavor and nutritional properties; however, they are rarely consumed raw. This study aimed to evaluate the effect of different cooking ...
Impacto del tratamiento con 1-MCP sobre la estructura y las enzimas de la pared celular del caqui sometido a conservación en frío y comercialización

López Cerezuela, Andrea (Universitat Politècnica de València, 2024-07-19)

[EN] Refrigerating 'Rojo Brillante' persimmons is a typical practice to extend their shelf life and keep them fresh for longer during postharvest handling. However, chilling can sometimes lead to fruit softening, which ...
Impacto del tratamiento con 1-MCP y de la frigoconservación sobre la estructura y las enzimas de la pared celular del caqui comercial

López Ayesta, Alfonso (Universitat Politècnica de València, 2024-10-02)

[ES] La necesidad de prolongar el periodo de comercialización del caqui ha supuesto el uso de la conservación frigorífica. Sin embargo, algunas variedades, como la Rojo Brillante , sensibles al frío presentan problemas ...
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 ...
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 ...