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Listar por autor "Puig Gómez, Consuelo Ana"

Mostrando ítems 1-14 de 14

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Filomena-Ambrosio, Annamaria; Quintanilla-Carvajal, Maria Ximena; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Hernández Carrión, María; Sotelo-Díaz, Indira (SAGE Publications, 2016)

[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate ...
Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

Giacintucci, Veronica; Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Sacchetti, Giampiero; Pittia, Paola (Czech Academy of Agricultural Sciences, 2014)

The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury ...
DESARROLLO DE YOGURES CON ALTA CAPACIDAD SACIANTE INFLUENCIA DEL AZÚCAR/EDULCORANTE EN LAS PROPIEDADES FÍSICAS Y PERCEPCIÓN SENSORIAL

Sierra Fernández, José Manuel (Universitat Politècnica de València, 2018-02-02)

Consulta en la Biblioteca ETSI Industriales (Riunet)
Efecto de ultrasonido sobre la actividad ATP-asa y propiedades funcionales en surimi de tilapia (oreochromis niloticus)

Filomena-Ambrosio, Annamaria; Diaz, Luis; Puig Gómez, Consuelo Ana; Sotelo-Díaz, Indira (Universidad de Antioquia, 2012)

[ES] Debido a la importancia nutricional del pescado y su potencial en la obtenciÛn de productos procesados con alto valor agregado, uno de los mayores retos es desarrollarlos a partir de procesos sostenibles que preserven ...
Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin

Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Wiley, 2013-08)

[EN] Different corn starches were used to prepare gluten-free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The ...
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

Rodríguez García, Julia; Laguna, Laura; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2013-10)

[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...
Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

García Pérez, José Vicente; Ortuño Cases, Carmen; Puig Gómez, Consuelo Ana; Cárcel Carrión, Juan Andrés; Pérez Munuera, Isabel Mª (Springer Verlag (Germany), 2012-08)

The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying ...
Estudio microestructural de diversas formulaciones alimentarias a base de harina de arroz

Morales Valverde, Rosana (Universitat Politècnica de València, 2014-01-02)

Consulta en la Biblioteca ETSI Industriales (7693)
Functionality of several cake ingredients: a comprehensive approach

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2013)

[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role ...
Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés (Elsevier, 2013-11)

[EN] The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 C) of pork loin as well as its influence on the textural and microstructural changes. ...
Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Puig Gómez, Consuelo Ana; Pérez Munuera, Isabel Mª; Cárcel Carrión, Juan Andrés; Hernando Hernando, Mª Isabel; García Pérez, José Vicente (Elsevier, 2012-10)

[EN] The overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying ...
Nuevas formulaciones para elaborar salsas béchamel libres de gluten y de lactora, con bajo contenido calórico y elevador valor proteico

Estellés Gil, María del Mar (Universitat Politècnica de València, 2013-05-28)

Consulta en la Biblioteca ETSI Industriales (8897)
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Wiley, 2012-02)

[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...
Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes

Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente; Cárcel Carrión, Juan Andrés (Elsevier, 2014-11)

The search for an alternative means of reconstituting dried and salted products prior to consumption is of relevance for the food industry. New techniques should speed up the process while causing minimum impact on product ...