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Listar por Entidad UPV "Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos"

Mostrando ítems 1-6 de 6

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project

Rohm, Harald; Brennan, Charles; Turner, Charlotta; Guenther, Edeltraud; Campbell, Grant; Hernando Hernando, Mª Isabel; Struck, Susanne; Kontogiorgos, Vassilis (MDPI, 2015-12)

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Moret Tatay, Amparo Teresa; Rodríguez García, Julia; Martí Bonmatí, Ezequiel; Hernando Hernando, Mª Isabel; Hernández, María Jesús (Elsevier, 2015-10)

In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. ...
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 ...
In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan

Marcano, Johanna María; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana (Elsevier, 2015-10)

Konjac glucomannan (KGM) is consistently associated to the creation of a sense of fullness while slowing down physiological processes associated with the digestion of foods and absorption of nutrients. To formulate food ...
New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

Hernández Carrión, María; Sanz, María Teresa; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Springer Verlag, 2015-06)

Red sweet peppers are good sources of antioxidant compounds, such as fibre and carotenoids. Therefore, innovative products that may replace traditional ones, such as white sauces enriched with red sweet pepper, should be ...
Stability of different mesoporous silica particles during an in vitro digestion

Pérez-Esteve, Édgar; Ruiz Rico, María; Torre, Cristina De la; Llorca Martínez, Mª Empar; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Amoros del Toro, Pedro Jose; Guillen Villar, Carmen; Martínez Mañez, Ramón; Barat Baviera, José Manuel (Elsevier, 2016-08)

Mesoporous silica materials have the ability to entrap drugs, nutrients and functional biomolecules and can be able to act as smart delivery systems capable to control and target the release of their cargo in a particular ...

Mostrando ítems 1-6 de 6

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