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Listar por autor "Martínez Navarrete, Nuria"

Mostrando ítems 1-20 de 124

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Aceptabilidad del zumo de pomelo en función del procesado

Perera Pérez, Paloma Candelaria (Universitat Politècnica de València, 2016-09-07)

[ES] En este trabajo se pretende estudiar el efecto del procesado en algunas propiedades físicas y sensoriales de zumos de pomelo. Por una parte se obtendrá zumo a partir de pomelo en polvo, obtenido por atomización y por ...
Analytical solution of freeze-drying mathematical model based in Darcy's law: application to an orange juice-based cake

Uscanga, Mariana Aziyadé; Lopez-Sanchez, Erik; Martínez-Navarrete, Nuria; García-Alvarado, Miguel Angel; Salgado-Cervantes, Marco Antonio (Taylor & Francis, 2021-01-01)

[ES] Se dedujo una solución analítica para la dinámica de la humedad durante la liofilización basada en la ley de Darcy no ideal que resuelve la singularidad en el tiempo cero. La solución analítica debe complementarse con ...
Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment

García Martínez, Eva María; Andújar Pérez, Isabel; Yuste Del Carmen, Alberto; Prohens Tomás, Jaime; Martínez Navarrete, Nuria (John Wiley & Sons, 2018)

[EN] BACKGROUND: Recent epidemiological studies have suggested that phenolic compounds present in grapefruit play an important role in the bioactive properties of this fruit. However, the consumption of fresh grapefruit ...
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 ...
Aplicación de métodos combinados para la obtención de porciones de pomelo deshidratado y estudio de su funcionalidad

Pascual Benito, María Isabel (Universitat Politècnica de València, 2013-04-15)

[ES] El consumo de frutas se relaciona con la prevención de enfermedades degenerativas, incluyendo cáncer, enfermedades cerebro-vasculares y la disminución del sistema inmunológico. Estos efectos protectores se consideran ...
Aplicación de un método de secado combinado para la obtención de porciones de cocona (Solanum sessiliofurum Dunal) de alta calidad

Agudelo Sterling, Claudia Marcela (Universitat Politècnica de València, 2013-11-21)

[ES] Se ha estudiado el efecto de la aplicación de un método combinado de deshidratación osmótica y secado por aire caliente (DO+SAC) sobre la cinética de secado y algunas propiedades fisicoquímicas y funcionales de porciones ...
Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

Telis, V. R. N.; Martínez Navarrete, Nuria (Elsevier, 2010-06)

Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres ...
Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

García Martínez, Eva María; Igual Ramo, Marta; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2013-11)

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest ...
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 propiedades relacionadas con la textura de suspensiones de fibras alimentarias

Córdoba Sequeira, Arturo (Universitat Politècnica de València, 2008-05-06)

La fibra dietética es un componente que, además de ser beneficioso para la salud, puede resultar adecuado para aumentar la viscosidad y otras propiedades relacionadas de determinados productos. No obstante, la procedencia ...
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 ...
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 ...
Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Benlloch Tinoco, María; Kaulmann, Anouk; Corte-Real, Joana; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria; Bohn, Torsten (Elsevier, 2015-11)

[EN] The impact of microwave (1000 W – 340 s) and conventional heat (97 C – 30 s) pasteurisation and storage (4, 10, 22 C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was ...
Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

Igual Ramo, Marta; Contreras Monzón, Carolina Ivonne; Martínez Navarrete, Nuria (Elsevier, 2014-04)

Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation ...
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. ...
Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Igual Ramo, Marta; Sampedro, Fernando; Martínez Navarrete, Nuria; Fan, Xuetong (Elsevier, 2013-02)

[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...
Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Elsevier, 2013-07)

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of ...