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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 ...
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Hernández-Carrión, M.; Hernando Hernando, Mª Isabel; Sotelo-Díaz, I.; Quintanilla-Carvajal, M.X.; Quiles Chuliá, Mª Desamparados (Elsevier, 2015)

[EN] The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyotype sweet peppers using image analysis and to determine the parameters that allow characterizing the ...

Mostrando ítems 1-2 de 2