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Listar por autor "Iborra Bernad, María del Consuelo"

Mostrando ítems 1-9 de 9

Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier (Elsevier, 2014-05)

The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, ...
Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Iborra Bernad, María del Consuelo (Universitat Politècnica de València, 2013-10-21)

Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios ...
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Andrés Bello, María Desamparados; Iborra Bernad, María del Consuelo; García-Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2013-01)

The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate ...
Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier (Wiley: 12 months, 2014-04)

Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applied to cook purple-flesh potatoes. Response surface methodology (RSM) sets up the work conditions of temperatures (78 92 °C) ...
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Casas Moreno, María del Mar; Barreto Palacios, Vivian Janeth; González Carrascosa, Rebeca; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; Martínez Monzó, Javier; García-Segovia, Purificación (Taylor & Francis, 2015)

[EN] The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. ...
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

García Segovia, Purificación; Barreto Palacios, Vivian Janeth; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Bretón, Jorge; Martínez Monzó, Javier (Elsevier, 2012-01)

During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits. The most important chefs of the world are keen on gaining knowledge about the physicochemical ...
Optimizing the texture and color of sous-vide and cook-vide green bean pods

Iborra Bernad, María del Consuelo; Philippon, D.; García Segovia, Purificación; Martínez Monzó, Javier (Elsevier, 2013-05)

Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: ...
Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier (Wiley, 2015-08)

[EN] In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking ...
Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

García Segovia, Purificación; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Barreto Palacios, Vivian Janeth; Bretón-Prats, J.; Martínez Monzó, Javier (Taylor & Francis, 2013)

Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last few decades, food companies have been interested in developing foods with reduced lipid and sugar contents. The aim of ...