Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Hernando Hernando, Mª Isabel"'
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[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 investigated. The hydrocollo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2b4ca3d4ef5c3ea0532e327735a4c54
Autor:
Díez-Sánchez, Elena, Llorca Martínez, Mª Empar, Quiles Chuliá, Mª Desamparados, Hernando Hernando, Mª Isabel
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7871acd9657ac2290685698f56cdc5ee
https://doi.org/10.1177/1082013218771412
https://doi.org/10.1177/1082013218771412
Autor:
Reibner, Anne Marie, Al Hamimi, Said, Quiles Chuliá, Mª Desamparados, Schmidt, Carolin, Struck, S., Hernando Hernando, Mª Isabel, Turner, Charlotta, Rohm, H.
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1a63f7561c3364de0890e3c0748b78be
https://doi.org/10.1002/jsfa.9302
https://doi.org/10.1002/jsfa.9302
Autor:
Garzon, Raquel, Hernando Hernando, Mª Isabel, Llorca Martínez, Mª Empar, Molina Rosell, Maria Cristina
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::47c4587eac8a48f2dd9ea73f5f1d9bb3
Autor:
Borreani, Jennifer Alexandra Audrey, Hernando Hernando, Mª Isabel, Salvador Alcaraz, Ana, Quiles Chuliá, Mª Desamparados
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] BACKGROUND: Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::10ca81fb1ad269798a1088881646f00d
https://doi.org/10.1002/jsfa.8373
https://doi.org/10.1002/jsfa.8373
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cfe50eb0bef57ac23018a746e38eafc0
http://hdl.handle.net/10251/102607
http://hdl.handle.net/10251/102607
Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions
Autor:
Borreani, Jennifer Alexandra Audrey, Llorca Martínez, Mª Empar, Larrea Santos, Virginia, Hernando Hernando, Mª Isabel
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to dairy protein ingredients - milk, whey proteins and calcium caseinate - was investigated through simulated in vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28401b0ad8e4e1b2168ab2944b3e90b5
http://hdl.handle.net/10251/79126
http://hdl.handle.net/10251/79126
Autor:
Hernández Carrión, María, Vázquez Gutiérrez, José Luis, Hernando Hernando, Mª Isabel, Quiles Chuliá, Mª Desamparados
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrosta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d0a0af4108ced62c6990cbf284a32dc4
https://hdl.handle.net/10251/102612
https://hdl.handle.net/10251/102612
Autor:
Guardeño Expósito, Luis Miguel, Puig Gómez, Consuelo Ana, Hernando Hernando, Mª Isabel, Quiles Chuliá, Mª Desamparados
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] Different corn starches were used to prepare gluten-free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The former were characterized by a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b445ef6912536fdd41a859847c455c34
http://hdl.handle.net/10251/81811
http://hdl.handle.net/10251/81811
Autor:
Guardeño Expósito, Luis Miguel, Quiles Chuliá, Mª Desamparados, Llorca Martínez, Mª Empar, Pertusa, José, Hernando Hernando, Mª Isabel
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::26c9dc3c9b40157413ccf6d463229a95
https://hdl.handle.net/10251/75251
https://hdl.handle.net/10251/75251