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Listar por autor "Andrés Bello, María Desamparados"

Mostrando ítems 1-10 de 10

Aplicación de nuevas tecnologías para el diseño y desarrollo de productos de dorada (Sparus aurata) procedente de acuicultura

Andrés Bello, María Desamparados (Universitat Politècnica de València, 2012-05-18)

La acuicultura en su conjunto produce hoy en día más de la mitad del pescado consumido en el mundo. El objetivo de la presente tesis doctoral es estudiar la aplicación de diferentes tecnologías para incrementar y diversificar ...
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

Andrés Bello, María Desamparados; Iborra Bernad, María del Consuelo; García-Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2013-01)

The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade low-value species. The aim of this study was to evaluate ...
Effect of pH on Color and Texture of Food Products

Andrés Bello, María Desamparados; BARRETO PALACIOS, VIVIAN; García Segovia, Purificación; Mir-Bel, J.; Martínez Monzó, Javier (Springer Verlag (Germany), 2013-09)

[EN] Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, ...
Evaluación de diferentes técnicas de deshidratación para la obtención de chips de pomelo mediante fritura a vacío

Sevilla Gómez, Gabriel (Universitat Politècnica de València, 2013-04-11)

[ES] En el presente trabajo se ha estudiado la aplicación de diferentes técnicas de deshidratación parcial (microondas, aire caliente y deshidratación osmótica) para la obtención de chips de pomelo mediante la aplicación ...
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

Casas Moreno, María del Mar; Barreto Palacios, Vivian Janeth; González Carrascosa, Rebeca; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; Martínez Monzó, Javier; García-Segovia, Purificación (Taylor & Francis, 2015)

[EN] The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. ...
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

García Segovia, Purificación; Barreto Palacios, Vivian Janeth; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Bretón, Jorge; Martínez Monzó, Javier (Elsevier, 2012-01)

During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits. The most important chefs of the world are keen on gaining knowledge about the physicochemical ...
Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level

Andrés Bello, María Desamparados; García Segovia, Purificación; Ramirez, J. A.; Martínez Monzó, Javier (Taylor & Francis, 2011)

In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial ...
Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

García Segovia, Purificación; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Barreto Palacios, Vivian Janeth; Bretón-Prats, J.; Martínez Monzó, Javier (Taylor & Francis, 2013)

Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last few decades, food companies have been interested in developing foods with reduced lipid and sugar contents. The aim of ...
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

Andrés Bello, María Desamparados; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2011-06)

Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil ...
Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

Andrés Bello, María Desamparados; De Jesus De Barros, Carlos Alberto; García Segovia, Purificación; Pagán Moreno, Mª Jesús; Martínez Monzó, Javier (Elsevier, 2015-03)

The aim of this study was to determine the possible technological uses of biopreservation and vacuum impregnation techniques to extend shelf life of gilthead sea bream fillets. Two impregnation media were studied: a solution ...