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Listar por autor "Ribes Llop, Susana"

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Application of cinnamon bark emulsions to protect strawberry jam from fungi

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their ...
Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

Ribes Llop, Susana; Peña Gomez, Nataly; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (American Dairy Science Association, 2021-03)

[EN] Growing consumer demand for healthy and nutritious products has motivated scientists and food manufacturers to design novel dairy products with higher fiber levels and lower fat content that are free of chemical ...
Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2018-01-15)

[EN] The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, ...
Desarrollo de superficies funcionalizadas con antimicrobianos naturales para evitar la adherencia de microorganismos que comprometen la calidad y seguridad alimentaria

Fernández - Ateca del Valle, Inés (Universitat Politècnica de València, 2023-10-06)

[ES] Dentro de los objetivos de las industrias alimentarias se encuentra garantizar la seguridad y la calidad de los alimentos, evitando su contaminación por organismos patógenos y/o alterantes. De entre todos los ...
Desarrollo y caracterización de salsa española con textura modificada

Estarriaga Ocón, Raquel (Universitat Politècnica de València, 2021-05-18)

[ES] En el presente trabajo se estudiaron las propiedades fisicoquímicas, reológicas, viscoelásticas, masticatorias y sensoriales, en presencia y ausencia de saliva, de una salsa española con textura modificada a 25, 37 y ...
Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

Hernández, Sergio; Ribes, Susana; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl (Elsevier, 2022-08-15)

[EN] A dish with a uniform texture was developed for people with a poor oral health problem: dysphagia. Its texture and color were studied, along with its consumption and cold storage with reheating. The dish was constituted ...
Efecto de la adición de almidón modificado y mucílago de semillas de chía en las propiedades mecánicas, sensoriales y digestivas de un puré de pollo y verduras

López Chuliá, Marina (Universitat Politècnica de València, 2021-07-30)

[ES] La disfagia es una enfermedad en la que se produce una reducción de la capacidad para deglutir. Esta condición suele aparecer en personas mayores y también puede darse en pacientes con patologías que afecten a las ...
Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

Ribes-Llop, Susana; Fuentes López, Ana; Barat Baviera, José Manuel (Elsevier, 2019-10-15)

[EN] This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their ...
Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials

Ribes Llop, Susana; Ruiz Rico, María; Barat Baviera, José Manuel (Blackwell Publishing, 2021-06)

[EN] Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with ...
Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations

Ribes-Llop, Susana; Ruiz Rico, María; Pérez-Esteve, Édgar; Fuentes López, Ana; Barat Baviera, José Manuel (Elsevier, 2019-10)

[EN] In this work, the antimicrobial activity and synergistic effect of eugenol, carvacrol and vanillin immobilised on MCM-41 microparticles against Escherichia coli and Zygosaccharomyces rouxii, on culture media and fruit ...
Estudio de la actividad antifúngica del eugenol inmovilizado en micropartículas de silice

Corrales Guerrero, Adrián (Universitat Politècnica de València, 2017-10-18)

[ES] Los aceites esenciales y sus compuestos activos poseen una reconocida actividad antifúngica; sin embargo, su utilización en alimentos es limitada debido al impacto sensorial que ocasionan en el producto final. Una de ...
Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam

Ribes-Llop, Susana; Pérez-Esteve, Édgar; Ruiz Rico, María; Fuentes López, Ana; Talens Oliag, Pau; Martínez-Máñez, Ramón; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the strong odour emitted by them, even at low concentrations, makes ...
Evaluación de vida útil de dorada empleando sensores voltamétricos y colorimétricos

Ribes Llop, Susana (Universitat Politècnica de València, 2013-04-16)

[ES] El objetivo de este trabajo fue evaluar dos métodos de análisis, uno basado en la aplicación de lengua voltamétrica y otro en sensores cromogénicos, en la determinación de la vida útil de dorada fresca almacenada ...
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams

Gallego, Marta; Ribes-Llop, Susana; Grau Meló, Raúl; Talens Oliag, Pau (Elsevier, 2022-09)

[EN] This study aimed to investigate the food matrix impact of adding two different proteins, whey protein (WP), bovine gelatin protein (BG) or their respective hydrolysates (WPH or BGH), and two hydrocolloids, neutral ...
Formulación y caracterización de las propiedades reológicas y digestivas de una crema de champiñones enriquecida en proteína y con textura modificada

Benzama, Kaouther (Universitat Politècnica de València, 2021-10-06)

[ES] En el presente trabajo se evaluaron las propiedades reológicas, viscoelásticas y la digestibilidad proteica de una crema de champiñones enriquecida con proteína y con textura modificada. La crema fue enriquecida con ...
Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods

Gómez-Llorente, Héctor; Fernández Segovia, Isabel; Pérez-Esteve, Édgar; Ribes-Llop, Susana; Rivas-Soler, Alejandro; Ruiz Rico, María; Barat Baviera, José Manuel (MDPI AG, 2023-05-19)

[EN] The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss ...
Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

Ribes-Llop, Susana; Gallego Ibáñez, Marta; Barat Baviera, José Manuel; Grau Meló, Raúl; Talens Oliag, Pau (Elsevier, 2022-02)

[EN] The impact of adding chia seed mucilage (CSM) as alternative to common thickeners, such as modified starch (MS), in a texture-modified chicken and vegetables puree and their effect on technological, sensory, and in ...
Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel; Ferrari, Giovanna; Donsí, Francesco (Elsevier, 2017)

[EN] Only exiguous data are currently available on the antifungal properties of essential oil (EO) nanoemulsions against spore-forming microorganisms. The aim of this work is to develop physically stable nanoemulsion-based ...
Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese

Ribes-Llop, Susana; Arnal-Salinas, Milagros; Talens Oliag, Pau (Elsevier, 2023-11)

[EN] During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact ...
Influencia del procesado oral y condiciones digestivas en la digestibilidad de pasta de lentejas

Salcedo Martínez, Lucía (Universitat Politècnica de València, 2024-07-17)

[ES] La población mundial está experimentando grandes cambios demográficos durante las últimas décadas, tales como el aumento de la población senior. Con la edad, se producen una serie de cambios fisiológicos en el organismo, ...