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Listar por autor "Barreto Palacios, Vivian Janeth"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por autor "Barreto Palacios, Vivian Janeth"

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    Creativity and Innovation Patterns of Haute Cuisine Chefs 
    Albors Garrigós, José; Barreto Palacios, Vivian Janeth; García-Segovia, Purificación; Martínez Monzó, Javier; Hervás Oliver, Jose Luis (Taylor & Francis, 2013)
    The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially in the haute cuisine segment. The main aim of this article is to provide an understanding of the innovation ...
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    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, ...
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    Evaluación de las características fisico-químicas y sensoriales de un producto innovador "Qué's Café" 
    Barreto Palacios, Vivian (Universitat Politècnica de València, 2014-03-04)
    [ES] Se estudiaron las características físico-químicas y sensoriales de un producto innovador: "Qué's Café". Este producto desarrollado en la Universidad Politécnica de Valencia fue ganador del 1er premio en el concurso ...
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    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. ...
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    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 ...
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    Microencapsulation of Essential Oils. Using â-Cyclodextrin: Applications in Gastronomy 
    García Segovia, Purificación; BARRETO PALACIOS, VIVIAN; Bretón, J.; Martínez Monzó, Javier (Taylor & Francis, 2011)
    The formation of microcapsules with ß-cyclodextrin (ß-CD) can protect some lipophilic food components that are sensitive to oxygen and heat- or light-induced degradation. Microencapsulation of essential oil with this ...
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    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 ...