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Listar por palabra clave "Xanthan gum"

Mostrando ítems 1-15 de 15

3D printing of gels based on xanthan/konjac gums

García-Segovia, Purificación; García-Alcaraz, V.; Balasch Parisi, Sebastià; Martínez-Monzó, Javier (Elsevier, 2020-08)

[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing ...
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

Borreani, Jennifer; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Elsevier, 2020-02)

[EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was ...
Desarrollo de cremas untables de chocolate utilizando oleogeles

Hernández Herrero, María Sol (Universitat Politècnica de València, 2019-10-21)

[ES] En los últimos años, ha aumentado la conciencia de la sociedad sobre la influencia de la dieta en la salud del individuo debido a la existencia de la correlación entre el consumo de grasas saturadas y trans y el ...
Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Bascuas-Véntola, Santiago Martín; Salvador, Ana; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Frontiers, 2020-07-24)

[EN] Numerous studies conducted have shown a direct relationship between the high consumption of saturated andtrans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, ...
Digestibilidad in vitro, estructura y aceptabilidad de panna cottas elaboradas con nuevas emulsiones

Arenas Sinisterra, Neus (Universitat Politècnica de València, 2018-09-12)

[ES] Existe una relación directa entre el consumo de alimentos ricos en grasa y la aparición de ciertas enfermedades como las coronarias, que actualmente suponen la principal causa de muerte en España. Por esta razón, ...
Efecto de la adición de gomas de origen microbiano en films bicapa biodegradables de almidón-poliésteres

Vilar Rambla, Jordi (Universitat Politècnica de València, 2020-01-03)

[ES] Se han obtenido y caracterizado films monocapa de almidón de maíz o de mandioca con 10 % de gomas de origen microbiana (goma de gelano y xantana) y 30 % de glicerol como plastificante. También se han obtenido y ...
Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

Torres-Pérez, Ramón; Martinez-García, Elena; Igual Ramo, Marta; Martínez-Monzó, Javier; García-Segovia, Purificación (MDPI AG, 2023-10-14)

[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose ...
Empleo de distintos estabilizantes y procedimientos para mejorar la estabilidad y vida útil de mayonesas

Morell Esteve, Pere (Universitat Politècnica de València, 2013-04-17)

[ES] El objetivo de este trabajo es estudiar la estabilidad de mayonesa, elaborada con distintos estabilizantes (goma xantana y mezcla de goma xantana y guar) y obtenida mediante dos procedimientos distintos (thermomix y ...
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality

Torres-Pérez, Ramón; García-Martínez, Elena; Marta Maravilla; Martínez-Monzó, Javier; García-Segovia, Purificación; Igual Ramo, Marta (MDPI AG, 2024-06)

[EN] The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. ...
Estabilidad oxidativa de oleogeles basados en hidrocoloides. Efecto de los tocoferoles y de las condiciones de elaboración

Martínez Contreras, Laura (Universitat Politècnica de València, 2020-07-11)

[ES] El consumo elevado de grasas saturadas y trans en la alimentación está relacionado con la aparición de problemas de salud, como las enfermedades cardiovasculares, diabetes tipo II, síndrome metabólico y obesidad, entre ...
Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

Martín-Esparza, M.E.; Raigón Jiménez, Mª Dolores; Raga-Soriano, Ana; Albors, A. (Springer-Verlag, 2018)

[EN] Tiger nut flour (TNF) is a rich source of dietary fibre with potential to be used in cereal-based products. However, research on improving the rheological properties of tiger nut-based doughs is limited. In this paper, ...
High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance

Martín-Esparza, M.E.; Raigón Jiménez, Mª Dolores; Raga-Soriano, Ana; Albors, A. (Springer-Verlag, 2018)

[EN] The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. ...
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Bascuas-Véntola, Santiago Martín; Espert, María; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; Hernando Hernando, Mª Isabel (Elsevier, 2021-01)

[EN] In this study, chocolate spreads were designed using oleogels with two oils (olive and sunflower), and hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents. Thus, the lipid profile of the ...
Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Bascuas-Véntola, Santiago Martín; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma; Quiles Chuliá, Mª Desamparados (Blackwell Publishing, 2020-04)

[EN] Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent ...