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Listar por palabra clave "Gum Arabic"

Mostrando ítems 1-8 de 8

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient

Martínez-Navarrete, Nuria; García Martínez, Eva María; Camacho Vidal, Mª Mar (MDPI AG, 2023-01)

[EN] The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product ...
Dried orange juice waste as a source of bioactive compounds

Galindo, Rosa Gabriela; Chis, Maria Simona; Martínez-Navarrete, Nuria; Camacho Vidal, Mª Mar (Emerald, 2022-11-03)

[EN] Purpose The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange ...
Efecto del secado y de la presencia de goma Arábiga en los compuestos nutricionales, antioxidantes y antinutrientes de la harina de vaina de haba (Vicia faba L.)

Peña Sempere, Celia (Universitat Politècnica de València, 2024-09-02)

[ES] El desperdicio alimentario de la industria alimentaria en general y del sector de frutas y hortalizas en particular, es un problema de gran impacto económico y medioambiental, que impulsa a las industrias alimentarias ...
Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Silva Espinoza, Marilú Andrea; Camacho Vidal, Mª Mar; Martínez-Navarrete, Nuria (Emerald, 2021-06-28)

[EN] Purpose A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature ...
Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality

Egas-Astudillo, Luis Alberto; Martínez Navarrete, Nuria; Camacho Vidal, Mª Mar (Elsevier, 2020-03)

[EN] Freeze-drying provides high quality foods, despite the long time involved in the operation. Shortening the process time by increasing the heat supplied for sublimation to occur could affect the product quality. In ...
Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder

Silva Espinoza, Marilú Andrea; Ayed, Charfedinne; Camacho Vidal, Mª Mar; Foster, Timothy; Martínez-Navarrete, Nuria (Springer-Verlag, 2021-06)

[EN] Fruits are essential components of a healthy diet contributing to the prevention of different diseases. Nevertheless, their consumption is limited among the population for reasons of convenience, among others. ...
Retouching Mural Paintings in Hypogeum: Preliminary Study and First Results

Capasso, Filippo; Muca, Sokol; Giandomenico, Manuel; Gaetani, Maria; Iafrate, Sara; Bartolini, Marco; Santamaria, Ulderico; Calia, Angela; Vasanelli, Emilia; Melica, Davide (Editorial Universitat Politècnica de València, 2023-01-11)

[EN] This study was carried out during the ICR conservation project involving two of the mural paintings of the Saint Peter and Paul’s hypogeum in Matera. Retouching mural paintings preserved in such a peculiar environment ...
Valoración del impacto de diferentes biopolímeros estabilizantes en las propiedades de la naranja en polvo

Rajadel Lambistos, Clara (Universitat Politècnica de València, 2018-10-05)

[ES] Las frutas son componentes esenciales de una dieta saludable, pudiendo contribuir a la prevención de diferentes enfermedades. Esta protección se asocia a su alto contenido en compuestos bioactivos que contribuyen, ...