[EN] Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham ...
[EN] Background: The final characteristics of processed meats depend on many factors but one of the most
important is the intense proteolysis occurred in muscle proteins due to the action of endogenous
enzymes in dry-cured ...
Gallego Ibáñez, Marta; Barat Baviera, José Manuel; Grau Meló, Raúl; Talens Oliag, Pau(Elsevier, 2022-01)
[EN] Background: Texture-modified foods (TMF) are commonly used as a therapeutic strategy for people with chewing or swallowing difficulties such as the elderly, which is the fastest growing segment of the global population. ...
Fuertes Gil, Patricia(Universitat Politècnica de València, 2021-07-23)
[ES] Las legumbres son una excelente fuente de proteínas y aportan carbohidratos, fibra, vitaminas y minerales esenciales. Se consumen en todo el mundo y pueden incluirse en la dieta como ingredientes en ensaladas, guisos, ...
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 ...
[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal digestion ...
Gallego Ibáñez, Marta; Arnal-Salinas, Milagros; Barat Baviera, José Manuel; Talens Oliag, Pau(MDPI AG, 2021-01)
[EN] Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, ...
Pérez Cano, Rocío(Universitat Politècnica de València, 2019-09-03)
[ES] La alta actividad proteolítica ocurrida en el jamón curado durante el periodo
de producción es la responsable de la liberación de péptidos de diversos
tamaños y aminoácidos capaces de aportar unas propiedades ...
Gallego Ibáñez, Marta(Universitat Politècnica de València, 2013-11-06)
[ES] Durante el procesado del jamón curado tiene lugar una extensa proteolisis debida a la acción de las peptidasas musculares. El objetivo del presente trabajo ha sido estudiar la degradación de la proteína 3 de unión al ...
Lou Ramos, Christina Kioomi(Universitat Politècnica de València, 2018-10-22)
[ES] El presente trabajo de investigación se basó en la optimización de una metodología para la determinación de balenina (ß-alanil-1-metil-L-histidina), carnosina (ß-alanil-L-histidina) y anserina (ß-alanil-3-metil-L-histidina) ...
[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 ...
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 ...
[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to ...
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 ...
Hernandez Dunne, Francisco de Borja(Universitat Politècnica de València, 2022-03-04)
[ES] Los altramuces son una excelente fuente de proteínas dentro de la familia de las legumbres, pero existen limitaciones en su uso debido a su baja digestibilidad proteica y presencia de antinutrientes y alcaloides, los ...
VERDÚ AMAT, SAMUEL; Gallego Ibáñez, Marta; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Elsevier, 2022-03)
[EN] The objective of this work was to test the capability of laser-backscattering imaging technique to model changes produced throughout in vitro gastrointestinal digestion of chicken egg white gel as protein matrix model. ...
Furones Hernández, Samuel(Universitat Politècnica de València, 2022-09-06)
[ES] En este estudio se llevó a cabo la modificación de la textura de lomo de cerdo mediante el tratamiento con distintas enzimas (papaína, bromelina y flavourzima) para adaptar su textura a personas con problemas de ...
Gallego-Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel(American Chemical Society, 2019-01-30)
[EN] The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin ...
Gallego Ibáñez, Marta(Universitat Politècnica de València, 2016-09-18)
[EN] A series of biochemical reactions responsible for aroma, color, texture and flavour of the final product occur during the dry-cured ham processing. Among these reactions, proteolysis of muscle proteins is one of the ...
Hernández, Sergio; Gallego Ibáñez, Marta; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl(Springer-Verlag, 2023-01)
[EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and ...