[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. ...
[EN] The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh ...
Vallespir, F; Carcel Carrión, Juan Andrés; Marra, F.; Eim, V. S.; Simal, Susana(Springer-Verlag, 2018)
[EN] The effects of freezing pre-treatment and ultrasound application during drying on microstructure, drying curves, and bioactive compounds of beetroot have been evaluated. Raw and previously frozen (at - 20 A degrees ...
[EN] To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, ...
[EN] The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. ...
Eim, Valeria S.; García Pérez, José Vicente; Roselló, Carmen; Femenia, Antoni; Simal, Susana(Taylor & Francis, 2012)
[EN] The formulation of a dry fermented sausage has been modified by the addition of carrot dietary fiber (CDF; 3, 6, 9, and 12% [w/w]), and the influence of this change on the drying curves and food microstructure has ...
Eim, Valeria S.; Urrea, Diana; Roselló, Carmen; García Pérez, José Vicente; Femenia, Antoni; Simal, Susana(Taylor & Francis, 2013-06-11)
[EN] The drying curves and the degradation kinetics of three different quality attributes (total carotenoids (TC) and total polyphenols (TP) contents and antioxidant activity (AA)) of carrots during drying at different ...