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Listar por autor "Betoret Valls, María Ester"

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Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment. Antioxidants

Duarte, Stevens; Puchades, Almudena; Jiménez-Hernández, Nuria; Betoret Valls, María Ester; Gosalbes, María José; Betoret Valls, Noelia (MDPI, 2023-06)

[EN] The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for ...
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects

Betoret Valls, María Ester; Betoret Valls, Noelia; Castagnini, Juan Manuel; Rocculi, Pietro; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2015-02)

[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose ...
Aplication of Beta Hops Acids during sugar extraction process

Bennár ., Marek; Bojñanská, Tatiana; Betoret Valls, María Ester; Betoret Valls, Noelia; Fito Maupoey, Pedro (HACCP Consulting, 2010)

[EN] Microbial contamination in the extractor is a very important point of control in the sugar beet industry. This contamination is connected with losses of sugar during the extraction process, higher production of ...
Application of the Software e-SAFES (Based on SAFES Methodology) to Control Disinfection in the Sugar Extraction from Sugar Beet (Beta vulgaris L.)

Bennár ., Marek; Betoret Valls, María Ester; Betoret Valls, Noelia; Seguí Gil, Lucía; Mayor López, Luis; Arce Grilo, Alexandre David; Blanquer Espert, Ignacio; Hernández García, Vicente; Bojñanská, Tatiana; Fito Maupoey, Pedro (InTech, 2011)

Microbial contamination during extraction is an important control point in the production of sugar. It is associated with significant losses of sugar, increased production of molasses and, ultimately, a decline in the ...
Aprovechamiento de las hojas de colinabo para la obtención de un polvo alimentario con propiedades funcionales. Efecto de las altas presiones de homogenización

Sánchez Pérez, Julio Alejandro (Universitat Politècnica de València, 2019-10-10)

[ES] Muchos residuos agrícolas de origen vegetal contienen elevadas cantidades de fibras dietéticas, enzimas, vitaminas, y otros fitoquímicos como los polifenoles o los carotenoides. Por esta razón, en los últimos años ...
Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Betoret Valls, María Ester; Fito Maupoey, Pedro (Elsevier, 2016-11)

Mathematical models traditionally employed in fitting convective drying data do not use to report information about chemical and other physical changes different from the simple decrease in moisture content. In the present ...
Caracterización fisicoquímica, tecnológica y funcional del residuo procedente de la obtención de la bebida vegetal de almendra. Estrategias de valorización.

Duarte Serna, Stevens (Universitat Politècnica de València, 2024-10-09)

[ES] El mercado de bebidas vegetales está experimentando un crecimiento constante debido a la creciente demanda de productos de origen vegetal. Dentro de este mercado, la bebida de almendra, perteneciente al grupo de las ...
DESARROLLO TECNOLÓGICO Y VALORACIÓN FUNCIONAL DE APERITIVOS DE MANZANA Y ZUMO DE MANDARINA. EFECTO ANTIOXIDANTE EN NIÑOS OBESOS Y EFECTO PROBIÓTICO CONTRA LA INFECCIÓN POR HELICOBACTER PYLORI EN NIÑOS

Betoret Valls, María Ester (Universitat Politècnica de València, 2012-12-19)

En la presente tesis doctoral se ha llevado a cabo el desarrollo tecnológico y la valoración funcional, mediante estudios in vivo, de aperitivos de manzana y zumo de mandarina desarrollados utilizando la técnica de ...
Determinación de las propiedades físico-químicas y funcionales y de las interacciones con diferentes tipos de almidón de un polvo obtenido a partir de cardo

Mirambell Sabater, Miguel (Universitat Politècnica de València, 2020-12-28)

[ES] El objetivo de este proyecto es la determinación tanto de las propiedades tecnológicas y funcionales del cardo, como de sus interacciones con almidón para su utilización como ingrediente en productos derivados de ...
Dried apple enriched with mandarin juice counteracts tamoxifen induced oxidative stress in rats

Codoñer Franch, Pilar; Betoret Valls, María Ester; López Jaén, Ana Belén; Betoret Valls, Noelia; Fito Maupoey, Pedro; Valls Bellés, Maria Victoria (INFORMA HEALTHCARETaylor & Francis, 2013-11)

[EN] The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) ...
Dried apple snacks enriched with mandarin juice improves antioxidant capacity and decreases inflammation in obese children

Codoñer Franch, Pilar; Betoret Valls, María Ester; Betoret Valls, Noelia; López Jaén, Ana Belén; Valls Bellés, Maria Victoria; Fito Maupoey, Pedro (2013)

[EN] Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was ...
Efecto de la presión de homogeneización sobre el tamaño de partícula y las propiedades funcionales de los zumos

Betoret Valls, María Ester (Universitat Politècnica de València, 2011-11-03)

En este trabajo se estudió el efecto de la presión de homogeneización en la distribución del tamaño de partícula, el color, turbidez y el contenido en flavonoides de zumos frescos de cítricos permitiendo determinar las ...
Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

Betoret, Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Barrera Puigdollers, Cristina; Dalla Rosa, Marco (MDPI, 2020-05)

[EN] In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this ...
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

Betoret Valls, María Ester; Calabuig Jiménez, Laura; Patrignani, Fancesca; Lanciotti, Rosalba; Dalla Rosa, Marco (Elsevier, 2016-10-15)

[EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and ...
Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Hinestroza-Córdoba, Leidy Indira; Betoret, Ester; Seguí Gil, Lucía; Barrera Puigdollers, Cristina; Betoret Valls, Noelia (MDPI AG, 2021-11)

[EN] The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment ...
Fermentation of plant-based milk substitutes: state of the art and future research opportunities

Rufino Pallás, Nicolas (Universitat Politècnica de València, 2021-07-30)

[ES] En los últimos años el interés por las bebidas de origen vegetal ha aumentado y, en consecuencia, también lo ha hecho su demanda a nivel mundial. Comprenden entre el 60% y el 70% del mercado de alimentos funcionales, ...
Functional Foods Development: Trends and Technologies

Betoret Valls, María Ester; Betoret Valls, Noelia; Vidal Brotons, Daniel José; Fito Maupoey, Pedro (Elsevier, 2011-09)

[EN] The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the ...
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Mesa, José; Hinestroza-Córdoba, Leidy Indira; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Betoret, Ester; Betoret Valls, Noelia (MDPI AG, 2020-07)

[EN] Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food ...
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Calabuig-Jiménez, Laura; Betoret, Ester; Betoret Valls, Noelia; Patrignani, Francesca; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Lanciotti, Rosalba; Dalla Rosa, Marco (Elsevier, 2019-01)
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

Betoret Valls, María Ester; Sentandreu Vicente, Enrique; Betoret Valls, Noelia; Fito Maupoey, Pedro (Elsevier, 2012-07)

[EN] Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study ...