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Listar por autor "Alava Pincay, Cecibel Lisbeth"

Mostrando ítems 1-5 de 5

Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

Verdú Amat, Samuel; Barat Baviera, José Manuel; Alava Pincay, Cecibel; Grau Meló, Raúl (Elsevier, 2017)

[EN] The food processing industry generates huge volumes of waste and co-products which still contain valuable compounds. Tiger-nut milk production generates large amounts of a co-product with a high insoluble fibre content, ...
Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product to source of fibre and high fibre content levels: impact on processing, physicochemical and sensory properties

Alava Pincay, Cecibel; Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl (Blackwell Publishing, 2018)

[EN] The impact of integrating a tiger-nut milk co-product into the wheat chip production process for enriching fibre content to meet European recommendations for 'source of fibre foods' and 'high fibre content foods' was ...
Estudio de la incorporación del sub-producto de la elaboración de horchata sobre la calidad de bases de pizza prehorneadas y congeladas

Lucas Tordesillas, Clara de (Universitat Politècnica de València, 2017-10-04)

[ES] En el presente estudio se ha evaluado el efecto de la incorporación de dos tipos de salsa modelo, una acuosa (tomate) y una grasa (nata), y del tiempo de horneado (segundo horneado) sobre bases de pizza prehorneadas ...
Impact of the tiger-nut milk co-product on fibre-enriched bread processing and storage: crumb structure-moisture-texture relationships

Verdú-Amat, Samuel; Alava, Cecibel; Barat Baviera, José Manuel; Carrascosa, Conrado; Grau Meló, Raúl (Blackwell Publishing, 2023-03)

[EN] The effect of including tiger-nut milk co-product on the bread-making process was studied. The impact of three wheat flour substitution co-product levels (5%, 10% and 20%) was tested by comparing to a control (pure ...
Utilización del subproducto de la horchata en la elaboración de productos con base de harina de trigo (chips, pizzas y panes)

Alava Pincay, Cecibel Lisbeth (Universitat Politècnica de València, 2018-12-17)

En el presente documento de tesis se ha estudiado el efecto de la incorporación del coproducto procedente de la elaboración de horchata de chufa, en productos no fermentados y con diferentes niveles de fermentación. Para ...