Iborra Bernad, María del Consuelo; Tárrega, Amparo; García Segovia, Purificación; Martínez Monzó, Javier(Elsevier, 2014-05)
The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, ...
Hernández Carrión, María; Tárrega, Amparo; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados(Royal Society of Chemistry, 2014-06)
[EN] High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive ...
Seguí Rovira, Raquel(Universitat Politècnica de València, 2019-09-04)
[ES] Los purés de verduras son productos recomendados en pacientes con
distintas patologías orales y motoras, es el caso de la disfagia orofaríngea.
Los purés suponen para estos pacientes alimentos seguros a la hora ...
Tárrega, Amparo; Quiles Chuliá, Mª Desamparados; Morell-Esteve, Pere; Fiszman Dal Santo, Susana; Hernando Hernando, Mª Isabel(The Royal Society of Chemistry, 2017)
[EN] Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using ...