Zobrazeno 1 - 10
of 13
pro vyhledávání: '"José L. Vázquez-Gutiérrez"'
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 96-101 (2014)
The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for 5 min, and stored for 28 days at
Externí odkaz:
https://doaj.org/article/2b70c64f719c45df9f00e1c6a1b9b69b
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 575-580 (2013)
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin co
Externí odkaz:
https://doaj.org/article/271c92b2aee94b1b846d57934603d3c7
Publikováno v:
Food Chemistry. 239:848-857
To investigate the effects of seasonal variations and processing on cow milk fat, raw milk collected in six individual months and corresponding ultra high temperature (UHT) milk were analyzed. Similar seasonal variations in lipid classes and fatty ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0509c8111ca14606e860f7e8dfd5fc8
https://doi.org/10.1016/j.foodchem.2017.07.018
https://doi.org/10.1016/j.foodchem.2017.07.018
Publikováno v:
Trends in Food Science & Technology. 41:105-117
lmmunolabeling techniques have made a valuable contribution to cereal grain research during the past decade in terms of precise localization of specific compounds. While these techniques have several limitations, such as the availability and specific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1d71094bf7092221de6841aef04f300
https://doi.org/10.1016/j.tifs.2014.10.002
https://doi.org/10.1016/j.tifs.2014.10.002
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Scopus-Elsevier
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instname
Scopus-Elsevier
ResearcherID
[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8873f77f6661d60c67e0e7dd98f1cf0
https://doi.org/10.17221/483/2012-cjfs
https://doi.org/10.17221/483/2012-cjfs
Publikováno v:
Journal of Food Science. 79:C32-C38
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 hydrostatic p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5080f8d5179f476035eaa41dcb3c3449
https://doi.org/10.1111/1750-3841.12321
https://doi.org/10.1111/1750-3841.12321
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Persimmon fruit are an important source of phenolic compounds, dietary fibre, and carotenoids. However, the location of these elements in the tissue is directly connected with processing techniques used. The aim of this work was to study the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8a09a7d0c6d7ce1684f15488f6241b9
https://doi.org/10.1016/j.postharvbio.2011.03.008
https://doi.org/10.1016/j.postharvbio.2011.03.008
Autor:
Nitin Nitin, Amparo Quiles, Diane M. Barrett, Erica Vonasek, Isabel Hernando, José L. Vázquez-Gutiérrez, Judith A. Jernstedt
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] The Hachiya persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400MPa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d29932fef3a98d9d5cd346648670b2e
http://hdl.handle.net/10251/100716
http://hdl.handle.net/10251/100716
Autor:
Kristine Koch, José L. Vázquez-Gutiérrez, Mikael Gällstedt, Carolin Menzel, Mariette Andersson, Roger Andersson, Geoffrey Daniel, Maud Langton
Publikováno v:
Carbohydrate polymers. 130
High-amylose potato starches were produced through genetic modification resulting in changed granule morphology and composition, with higher amylose content and increased chain length of amylopectin. The increased amylose content and structural chang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8dc96f5a6a226fb07f4335f069dae61
https://pubmed.ncbi.nlm.nih.gov/26076640
https://pubmed.ncbi.nlm.nih.gov/26076640
Autor:
Ana Fuentes, Nitin Nitin, María B. Pérez-Gago, José L. Vázquez-Gutiérrez, Diane M. Barrett, Erica Vonasek
Publikováno v:
Impreso
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
[EN] The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 degrees C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1afe0c069fc2b8a07398d09b9359d07c
http://hdl.handle.net/20.500.11939/5217
http://hdl.handle.net/20.500.11939/5217