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Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Díez-Sánchez, Elena; Llorca Martínez, Mª Empar; Tárrega, Amparo; Fiszman, Susana; Hernando Hernando, Mª Isabel (Elsevier, 2020-06)

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems ...
Diseño de alimentos saciantes: estudio de las propiedades físicas, sensoriales y de la capacidad saciante esperada en un postre lácteo sólido tipo tarta de queso

Marcano Rodríguez, Johanna María (Universitat Politècnica de València, 2015-10-07)

[EN] The main objective of this project was development of various strategies for the reformulation of satiating food. The effect of composition, physicochemical and sensory factors in a model of solid food (cheese pie), ...
Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández Carrión, María; Varela Tomasco, Paula Alejandra; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana; Quiles Chuliá, Mª Desamparados (Elsevier, 2015-06)

Persimmon is a good source of antioxidant compounds, such as carotenoids and tannins but it cannot be consumed throughout the whole year because it is a seasonal fruit. Therefore, it would be useful to prolong its shelf ...

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