RUBIO-ARRAEZ, SUSANA; Capella Hernández, Juan Vicente; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores(Springer Verlag (Germany), 2016-10)
In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly ...
González-Redondo, Pedro; Fierro-Raya, María(Universitat Politècnica de València, 2024-03-28)
[EN] The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In ...
Rojas Vélez, Tatiana(Universitat Politècnica de València, 2020-10-13)
[EN] Sensory analysis is a useful analytical technique to classify monofloral honeys (orange blossom, rosemary, thyme, etc.) since it allows defining their organoleptic profile. To do this, it is necessary to identify and ...
[EN] This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-modified chicken and vegetables soups for dysphagic people, as well as their characteristics during simulated oral processing. ...
Teruel, M Rocío; García Segovia, Purificación; Martínez Monzó, Javier; Linares, M. Belen; Garrido, M. Dolores(Elsevier, 2014-12)
The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 ...