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Listar por autor "Simal Florindo, Susana"

Mostrando ítems 1-5 de 5

Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion

Dalmau, María Esperanza; Eim, Valeria; Rosselló, Carmen; Carcel, Juan A.; Simal, Susana (The Royal Society of Chemistry, 2019-06-01)

[EN] Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion. The effects of convective drying (at 60 degrees C and 2 m s(-1); CD) and freeze-drying (at -50 degrees ...
Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Umaña, Mónica; Wawrzyniak, Pawel; Rossello Matas, Carmen; Llavata-Cabrero, Beatriz; Simal Florindo, Susana (Elsevier, 2021-11)

[EN] This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and ...
Impact of applied ultrasonic power on the low temperature drying of apple

Contreras-Ruiz, Marina; Santacatalina Bonet, Juan Vicente; Cárcel Carrión, Juan Andrés; Simal, S.; García Pérez, José Vicente (Elsevier, 2016)

[EN] Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound ...
Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

Carcel, Juan A.; Castillo, D.; Simal, S.; Mulet Pons, Antonio (Taylor & Francis, 2019-03-12)

[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), ...
Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

Vallespir, F.; Rodríguez, O.; Carcel, Juan A.; Rosselló, C.; Simal, S. (John Wiley & Sons, 2019-04)

[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance ...