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Listar por autor "Llavata Cabrero, Beatriz"

Mostrando ítems 1-12 de 12

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Borsini, Ariel A.; Llavata-Cabrero, Beatriz; Umaña, Mónica; Carcel, Juan A. (MDPI AG, 2021-02)

[EN] The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize ...
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures

Llavata-Cabrero, Beatriz; Picinelli, A.; Simal, S.; Carcel, Juan A. (Elsevier, 2022-10-30)

[EN] Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the ...
Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)

Llavata-Cabrero, Beatriz; Femenia, A.; Clemente Polo, Gabriela; Carcel, J. A. (Springer-Verlag, 2024-02)

[EN] Drying is one of the most used options for the stabilization of the surpluses resulting from kiwifruit industrialization for their upcycling. However, drying conditions, such as drying temperature or ultrasound ...
Efecto de la adición de fenogreco en pasta fresca sin gluten: propiedades físicas, químicas, aceptación sensorial e índice glicémico

Llavata Cabrero, Beatriz (Universitat Politècnica de València, 2019-03-11)

[ES] Este trabajo tiene como objetivo evaluar el efecto de la incorporación de harina de fenogreco (2,5, 5, 7,5 y 10% g/g harina) en pasta fresca sin gluten elaborada a base de harina de garbanzo y de chufa. Se analizó ...
Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel

Llavata-Cabrero, Beatriz; Mello, Ronaldo Elias; Quiles Chuliá, Mª Desamparados; Correa, J.L.G; Carcel, J. A. (Nature Publishing Group, 2024-08-24)

[EN] The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts ...
Encapsulation of a grape vine extract in ι-carrageenan and gelatin matrices: influence of intermolecular interactions on release properties

Llavata Cabrero, Beatriz (Universitat Politècnica de València, 2017-09-11)

[EN] The aim of this study was to understand the intermolecular interactions between ι- carrageenan and gelatin, two food additives with gelling capacity, as well as their interaction with a grape vine extract, as a ...
Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Umaña, Mónica; Wawrzyniak, Pawel; Rossello Matas, Carmen; Llavata-Cabrero, Beatriz; Simal Florindo, Susana (Elsevier, 2021-11)

[EN] This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and ...
High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

Llavata-Cabrero, Beatriz; Albors, A.; Martín-Esparza, M.E. (MDPI AG, 2020-01)

[EN] Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut ...
Influencia de la temperatura de secado en las características antioxidantes de subproductos de alcachofa

Borsini, Ariel Alejandro (Universitat Politècnica de València, 2019-10-10)

[ES] La industrialización de la alcachofa genera una cantidad importante de residuos sin una aplicación interesante tanto desde el punto de visto medioambiental como desde la perspectiva meramente económica. Sin embargo, ...
Influencia de la temperatura de secado en las características antioxidantes y las propiedades de la fibra de magaya de sidra

Torres López, Rita María (Universitat Politècnica de València, 2021-01-05)

[ES] La sidra se produce a partir de la fermentación del extracto obtenido a presión de diferentes variedades de manzana. El residuo sólido de dicho proceso se denomina magaya y actualmente no tiene un uso rentable. Sin ...
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality

Llavata-Cabrero, Beatriz; Collazos-Escobar, G. A.; Garcia-Perez, J.V.; Carcel, J. A. (Elsevier, 2024-03)

[EN] The drying of food by-products, such as kiwifruit discards and surpluses, constitutes an interesting option as a means of stabilizing them for later use. This study assesses the combined influence of the drying ...
Uso de ultrasonidos de potencia para el secado a baja temperatura de subproductos alimentarios de origen vegetal y animal

Gregori Boluda, Diego (Universitat Politècnica de València, 2021-07-29)

[ES] La liofilización a presión atmosférica es un proceso de interés para la industria alimentaria, ya que reduce el contenido de agua utilizando temperaturas por debajo del punto de congelación, que conservan propiedades ...