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Listar por autor "Periche Santamaría, Ángela"

Mostrando ítems 1-14 de 14

Aplicación de ultrasonidos o energía de microondas a la extracción de compuestos antioxidantes en infusiones de hoja de estevia

Espert Muñoz, María (Universitat Politècnica de València, 2013-04-23)

[ES] La planta de estevia presenta un elevado poder edulcorante debido a la acumulación de glucósidos de esteviol en sus hojas. El consumo de estos compuestos, una vez extraídos y purificados, se está extendiendo como ...
Caracterización de espumas dulces formuladas con zumo de fresa natural y edulcorantes saludables

Hernández Jimeno, Sara (Universitat Politècnica de València, 2013-11-06)

[ES] A pesar del placer asociado al consumo de golosinas, los problemas de caries, sobrepeso y aumento de glucosa en sangre asociadas a las mismas implican un control en su ingesta. En este sentido, el reemplazamiento de ...
Composition of antioxidants and amino acids in stevia leaf infusions

Periche Santamaría, Angela; Koutsidis, Georgios; Escriche Roberto, Mª Isabel (Springer Verlag (Germany), 2014-03)

Stevia, a non-caloric natural sweetener with beneficial properties and considerable antioxidants and amino acids, is increasingly consumed as an infusion. This work evaluates the influence of the conditions (temperature: ...
Correlation between methyl anthranilate level and percentage of pollen in Spanish citrus honey

Juan Borrás, María del Sol; Periche Santamaría, Angela; Doménech Antich, Eva Mª; Escriche Roberto, Mª Isabel (Wiley, 2015-07)

[EN] The common level of methyl anthranilate (MA) in Spanish citrus honey and the correlation between this compound and the percentage of citrus pollen (sometimes underrepresented) are evaluated. The MA analysis methodology ...
Critical assessment of antioxidant-related parameters of honey

Sancho, Mª Teresa; Pascual-Maté, Ana; Rodriguez-Morales, Elena G; Oses, Sandra M.; Escriche Roberto, Mª Isabel; Periche Santamaría, Angela; M.A. Fernández-Muiño (Wiley, 2016-01)

[EN] In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction ...
Effect of Different Drying Methods on the Phenolic, Flavonoid and Volatile Compounds of Stevia rebaudiana Leaves

Periche Santamaría, Angela; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel (John Wiley & Sons, 2016-03)

[EN] Different drying methods (hot air drying, freeze drying and shade drying) were evaluated to discern the optimal conditions for the preservation of flavonoid, phenolic and volatile compounds in stevia leaves. All the ...
ESTUDIO DE LA FRACCIÓN VOLÁTIL DE MIEL DE CITRUS COMERCIALIZADA EN LA COMUNIDAD VALENCIANA

Periche Santamaría, Angela (Universitat Politècnica de València, 2011-11-16)

En este trabajo se ha evaluado la fracción volátil de miel de azahar (género "Citrus") comercializada en la Comunidad Valenciana y la relación de esta fracción con la procedencia geográfica y botánica. Miel de azahar cruda ...
Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves

Periche Santamaría, Angela; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel (Elsevier, 2015-04-01)

The application of different drying conditions (hot air drying at 100 degrees C and 180 degrees C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and ...
Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts

Periche Santamaría, Angela; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel (Springer Verlag (Germany), 2015)

[EN] This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid–liquid extraction of steviol ...
Optical, mechanical and sensory properties of based-isomaltulose gummy confections

Periche Santamaría, Angela; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María; Castelló Gómez, María Luisa (Elsevier, 2014-09)

The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the ...
Potential use of isomaltulose to produce healthier marshmallows

Periche Santamaría, Angela; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María; Castelló Gómez, María Luisa (Elsevier, 2015-06)

Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this ...
Routine quality control in honey packaging companies as a key to guarantee consumer safety. The case of the presence of sulfonamides analyzed with LC-MS-MS

Juan Borrás, María del Sol; Periche Santamaría, Angela; Doménech Antich, Eva Mª; Escriche Roberto, Mª Isabel (Elsevier, 2015-04)

[EN] One of the main challenges in the Horizon 2020 framework is to ensure sufficient food and feed, while monitoring safety throughout the food chain. In this context, the objective of this paper was to evaluate the ...
Stevia Rebaudiana, Oligofructose and Isomaltulose as sugar replacers in marshmallows stability and antioxidant properties

Periche Santamaría, Angela; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel (Blackwell Publishing, 2016)

[EN] Consumers are increasingly demanding products with natural ingredients and functional properties. The replacement of conventional sugars with recently available sugars or sweeteners could result in the perception of ...
STEVIA Y OTROS EDULCORANTES SALUDABLES EN LA FORMULACION DE GOLOSINAS FUNCIONALES: IMPLICACIONES TECNOLÓGICAS Y DE CALIDAD

Periche Santamaría, Angela (Editorial Universitat Politècnica de València, 2015-11-24)

Pese a que las golosinas no son un producto imprescindible en la dieta, no hay que duda de que su consumo está muy generalizado tanto en la población infantil como en la adulta. Sin embargo, su ingesta elevada está relacionada ...