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 ...
[EN] Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the ...
Armellini, Rita; Peinado Pardo, Irene; Pittia, Paola; Scampicchio, M.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2018)
[EN] Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) ...
González Martínez, María Consuelo; Ho, Peter; Cunha, Luis; Schlüter, Oliver; Pittia, Paola(ISEKI Food Association (IFA), 2015-10)
[EN] Nowadays, there is an increasing need of new skills for PhD students to face the future labour market prospects. PhD graduates must have qualities attractive not only in academia but also outside, in both manufacture ...
Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of ...