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Listar por autor "Morell Esteve, Pere"

Mostrando ítems 1-13 de 13

Alimentos funcionales: Fitoquímicos

Larrea Santos, Virginia; Quiles Chuliá, María Desamparados; Hernando Hernando, María Isabel; Morell Esteve, Pere (Universitat Politècnica de València, 2024-06-18)

En el presente artículo docente se presentan algunos de los compuestos bioactivos fitoquímicos mas importantes de los alimentos. Se describen sus características y propiedades.
Alimentos funcionales: probióticos, prebióticos y simbióticos

Larrea Santos, Virginia; Quiles Chuliá, María Desamparados; Hernando Hernando, María Isabel; Morell Esteve, Pere (Universitat Politècnica de València, 2023-02-07)

En el presente artículo se presentan algunos de los compuestos bioactivos no nutrientes que se utilizan en el desarrollo de alimentos funcionales, como son: probióticos, prebióticos y simbióticos. Se describen sus principales ...
Ácidos grasos omega 3 y omega 6: Importancia del equilibrio en la dieta

Larrea Santos, Virginia; Morell Esteve, Pere; Quiles Chuliá, María Desamparados; Hernando Hernando, María Isabel (Universitat Politècnica de València, 2023-07-07)

Los ácidos grasos son una parte importante de las grasas o lípidos de los alimentos, entre ellos cobran vital importancia algunos ácidos grasos poliinsaturados por su participación en multitud de funciones estructurales y ...
Diseño de alimentos lácteos con capacidad saciante. Relación entre estructura, procesamiento oral y percepción

Morell Esteve, Pere (Universitat Politècnica de València, 2017-10-13)

This thesis studies how to increase the expected satiating ability in dairy products analyzing the effect of the incorporation of certain ingredients. The study of food reformulation with high expected satiating ability ...
Empleo de distintos estabilizantes y procedimientos para mejorar la estabilidad y vida útil de mayonesas

Morell Esteve, Pere (Universitat Politècnica de València, 2013-04-17)

[ES] El objetivo de este trabajo es estudiar la estabilidad de mayonesa, elaborada con distintos estabilizantes (goma xantana y mezcla de goma xantana y guar) y obtenida mediante dos procedimientos distintos (thermomix y ...
How is an ideal satiating yogurt described? A case study with added-protein yogurts

Morell Esteve, Pere; Piqueras Fiszman, Betina; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana (Elsevier, 2015-12)

Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated ...
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Morell, Pere; López-García, Adrián; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (MDPI AG, 2023-02)

[EN] Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to ...
Oleogeles, una alternativa saludable a las grasas sólidas tradicionales

Quiles Chuliá, María Desamparados; Larrea Santos, Virginia; Hernando Hernando, María Isabel; Morell Esteve, Pere (2022-04-04)

Los oleogeles se presentan como una alternativa saludable para el reemplazo de las grasas sólidas industriales, ricas en ácidos grasos saturados y trans, empleadas de forma tradicional en la formulación de los alimentos. ...
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

Ribeiro, E. F.; Morell-Esteve, Pere; Nicoletti, V. R.; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2021-11)

[EN] A few protein- and polysaccharide-based particles can function as effective stabilisers in multi-phase food systems. Combining both polymer-based particles and tailoring the wettability of colloidal systems result in ...
Recent trends in oil structuring using hydrocolloids

Bascuas-Véntola, Santiago Martín; Morell-Esteve, Pere; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Elsevier, 2021-09)

[EN] Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ...
Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Morell Esteve, Pere; Hernando Hernando, Mª Isabel; Fiszman, Susana M. (Elsevier, 2014-01)

[EN] Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in ...
Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Bascuas-Véntola, Santiago Martín; Morell-Esteve, Pere; Quiles Chuliá, Mª Desamparados; Salvador, Ana; Hernando Hernando, Mª Isabel (MDPI AG, 2021-08)

[EN] Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl ...
Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

Morell Esteve, Pere; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Fiszman Dal Santo, Susana (Elsevier, 2015-04)

Protein is the most effective food macronutrient providing a satiating effect. Thus, formulating dairy foods with increased protein contents can help to modulate food intake. Oral perception cues also contribute an increased ...