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Listar por autor "Guardeño Expósito, Luis Miguel"

Mostrando ítems 1-10 de 10

Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

Giacintucci, Veronica; Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Sacchetti, Giampiero; Pittia, Paola (Czech Academy of Agricultural Sciences, 2014)

The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury ...
Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt

Guardeño Expósito, Luis Miguel; Catalá Civera, José Manuel; Plaza González, Pedro José; Sanz, T.; Salvador, A.; Fiszman, S.; Hernando Hernando, Mª Isabel (Elsevier, 2010-05)

The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on iota, lambda, or kappa carrageenan) as models for microwaveable white sauces were studied. Microstructural ...
Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin

Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Wiley, 2013-08)

[EN] Different corn starches were used to prepare gluten-free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The ...
Effect of Different Rice Starches, Inulin, and Soy Protein on Microstructural, Physical, and Sensory Properties of Low-Fat, Gluten, and Lactose Free White Sauces

Guardeño Expósito, Luis Miguel; Vázquez Gutiérrez, José Luis; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (2013)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant ...
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 ...
Elaboración de sistemas modelo con polisacáridos para la formulación de salsas aptas para calentamiento en microondas

Guardeño Expósito, Luis Miguel (Universitat Politècnica de València, 2011-11-16)

En el presente estudio se caracteriza la influencia de distintos polisacáridos (almidón nativo y modificado y tau, lambda y kapa carragenatos) y de la sal sobre las propiedades dieléctricas, la reología y la microestructura ...
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 ...
Microwave heating effect on rheology and microstructure of white sauces

Guardeño Expósito, Luis Miguel; Sanz, Teresa; Fiszman, Susana; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Wiley, 2011-10)

[EN] The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...
Optimización de la formulación de una salsa apta para calentar en microondas: estudio químico y microestructural

Guardeño Expósito, Luis Miguel (Universitat Politècnica de València, 2012-05-18)

En los últimos años se han producido cambios en los hábitos de consumo alimentario causados principalmente por un menor tiempo disponible para la preparación de las comidas y la reducción del número de personas por unidad ...
Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

Hernández Carrión, María; Guardeño Expósito, Luis Miguel; Carot, J. M.; Perez Munuera, Isabel; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2011)

This paper describes the microstructure and dielectric properties of white sauces prepared with different fats (sunflower oil, olive oil, soy oil, and butter) and agitation speeds (350, 1100 and 3250 rpm). The structural ...