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Listar por autor "Borreani, Jennifer Alexandra Audrey"

Mostrando ítems 1-9 de 9

Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Larrea Santos, Virginia; Hernando Hernando, Mª Isabel (Elsevier, 2016-06)

The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated ...
Composición química y actividad antioxidante de los aceites esenciales de Mentha longifolia y Mentha x piperita

Martínez García, Juan José (Universitat Politècnica de València, 2020-01-03)

ES] En este Trabajo fin de grado (TFG) se evalúa la actividad antioxidante de los aceites esenciales de Mentha longifolia L y Mentha x piperita. El aceite esencial de Mentha longifolia se obtiene por hidrodestilación con ...
Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

Borreani, Jennifer; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Elsevier, 2020-02)

[EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was ...
Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

Borreani, Jennifer Alexandra Audrey; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2017)

[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream ...
Digestibilidad in vitro, estructura y aceptabilidad de panna cottas elaboradas con nuevas emulsiones

Arenas Sinisterra, Neus (Universitat Politècnica de València, 2018-09-12)

[ES] Existe una relación directa entre el consumo de alimentos ricos en grasa y la aparición de ciertas enfermedades como las coronarias, que actualmente suponen la principal causa de muerte en España. Por esta razón, ...
Formulación de alimentos lácteos para el control de peso. Cambios estructurales durante la digestión in vitro

Borreani, Jennifer Alexandra Audrey (Universitat Politècnica de València, 2019-03-22)

[ES] La presente tesis doctoral se centra en el desarrollo y obtención de productos lácteos orientados al control del peso, siguiendo dos estrategias diferenciadas: 1) regular la ingesta calórica mediante el diseño de ...
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study

Borreani, Jennifer Alexandra Audrey; Hernando Hernando, Mª Isabel; Salvador Alcaraz, Ana; Quiles Chuliá, Mª Desamparados (John Wiley & Sons, 2017)

[EN] BACKGROUND: Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to ...
Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

Borreani, Jennifer Alexandra Audrey; Espert, María; Salvador Alcaraz, Ana; SANZ, MARÍA TERESA; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (The Royal Society of Chemistry, 2017)

[EN] The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ...
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

Espert, María; Borreani, Jennifer Alexandra Audrey; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; SANZ, MARÍA TERESA (Elsevier, 2017)

[EN] The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl ...