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Listar por autor "Hernández Torralba, Sergio"

Mostrando ítems 1-5 de 5

Aproximación de la técnica de análisis de patrones láser para la caracterización de la textura de carne durante su maduración

Hernández Torralba, Sergio (Universitat Politècnica de València, 2019-07-22)

[ES] En el presente trabajo se ha evaluado la capacidad de la técnica de imagen basada en el reconocimiento de patrones de dispersión láser para la caracterización en continuo del proceso de maduración de la carne. Esta ...
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

Grau Meló, Raúl; Pérez Jiménez, Alberto José; Hernández-Torralba, Sergio; Barat Baviera, José Manuel; Talens Oliag, Pau; VERDÚ AMAT, SAMUEL (Springer-Verlag, 2024-01)

[EN] Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are ...
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 ...
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

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 ...
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Grau Meló, Raúl; Hernández, Sergio; VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Talens Oliag, Pau (Elsevier, 2022-12)

[EN] This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for ...