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Listar por palabra clave "Taste"

Mostrando ítems 1-9 de 9

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros Cuesta, Mónica; Aristoy Albert, Mª Concepcion; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-02)

[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...
Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps)

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

[EN] We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties in crisps (potato chips). This product category was chosen because of the long-established ...
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Flores, Mónica; Aristoy Albert, María Concepción; Antequera, T.; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-04)

[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and ...
Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Benlloch Tinoco, María; Varela Tomasco, Paula Alejandra; Salvador Alcaraz, Ana; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2012-11)

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among ...
Gusto y Arquitectura : investigaciones recientes

Martínez Bayona, Carlos (Universitat Politècnica de València, 2019-03-12)

[ES] La presente investigación pretende elaborar un catálogo de fuentes dedicadas a la percepción del gusto, un recurso poco investigado, pero de gran trascendencia. Su importancia radica en dos aspectos: una profunda ...
Identification of Distinctive Primary Metabolites Influencing Broccoli (Brassica oleracea, var. Italica) Taste

Chevilly-Tena, Sergio; Dolz-Edo, Laura; Blanca Postigo, José Miguel; Yenush, Lynne; Mulet, José Miguel (MDPI AG, 2023-01)

[EN] Broccoli (Brassica oleracea L. var. Italica Plenck) is a cruciferous crop that is considered to be a good source of micronutrients. Better taste is a main objective for breeding, as consumers are demanding novel ...
Influencia del tipo de portainjerto en producción, calidad organoléptica y saludable en tomate valenciano

Aguilar, J.M.; Giner, A.; Baixauli, Carlos; Nájera, I.; Núñez, A.; M.A. Domene; Segura, M. (Editorial Universitat Politècnica de València, 2020-12-09)

[ES] El injerto es una alternativa ecológica para el control de plagas y enfermedades, así como para resolver el complejo conocido como cansancio del suelo. También puede reducir problemas debidos a agentes abióticos. ...
Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...
Variation for Composition and Quality in a Collection of the Resilient Mediterranean 'de penjar' Long Shelf-Life Tomato Under High and Low N Fertilization Levels

Rosa-Martínez, Elena; Adalid-Martinez, Ana Maria; Alvarado, Luis E.; Burguet-Belda, Resurrección; García-Martínez, María Dolores; Pereira-Días, Leandro; Casanova-Calancha, Cristina; Soler-Calabuig, Elena; Figás-Moreno, María Del Rosario; Plazas Ávila, María de la O; Prohens Tomás, Jaime; Soler Aleixandre, Salvador (Frontiers Media SA, 2021-04-07)

[EN] The 'de penjar' tomato (Solanum lycopersicum L.) is a group of local varieties from the Spanish Mediterranean region carrying the alc mutation, which provides long shelf-life. Their evolution under low-input management ...