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Mostrando ítems 1-4 de 4

DESARROLLO DE TÉCNICAS COMBINADAS DE SECADO CON AIRE CALIENTE Y MICROONDAS EN LA PRODUCCIÓN DE FIBRA ALIMENTARIA A PARTIR DE SUBPRODUCTOS CÍTRICOS

Talens Vila, Clara (Universitat Politècnica de València, 2016-01-21)

[EN] Sustainability is nowadays an investment for the future of any economic activity. The current situation of crisis has had an adverse impact in most industries, including the agri-food sector. However, this industry ...
Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

Noguerol-Meseguer, Ana Teresa; Igual Ramo, Marta; Pagán Moreno, Mª Jesús (Elsevier, 2022-01)

[EN] Psyllium fibre has known health benefits, which are highly related to its gelling properties, so it is important to know the functional properties and its gelling capacity to its possible incorporation as a new source ...
Estudio comparativo de la funcionalidad de diversos derivados de celulosas como agentes estructurales en alimentos libres de gluten

López Pinar, Ángela (Universitat Politècnica de València, 2013-04-16)

[ES] Los hidrocoloides son biopolímeros de amplia aplicación en tecnología de alimentos debido a sus propiedades funcionales, principalmente por su capacidad para controlar la migración de agua. Por ello, se han utilizado ...
Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

Martínez-Las Heras, Ruth; Landines, E.F.; Heredia Gutiérrez, Ana Belén; Castelló Gómez, María Luisa; Andrés Grau, Ana María (Springer-Verlag, 2017)

[EN] Persimmon, given its current surplus production, could be an alternative source for the extraction of certain interesting ingredients for the food industry and human health, such as fibre. Thus, the aim of this study ...

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