Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. E. Martín-Esparza"'
Publikováno v:
Coatings, Vol 10, Iss 1027, p 1027 (2020)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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Coatings
Volume 10
Issue 11
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Coatings
Volume 10
Issue 11
[EN] Different polyvinyl alcohol (PVA) coating formulations incorporating starch (S) and carvacrol (C) as the active agent were applied to Golden Delicious apples to evaluate their effectiveness at controlling weight loss, respiration rate, fruit fir
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insol
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 mu m) wheat br
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[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, the significance of TNF an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94316fccc11018efc982af4e6f843c22
https://hdl.handle.net/10251/116796
https://hdl.handle.net/10251/116796
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[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. The cooking properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c1ddc37a2b91bf88031665d4358344e
http://hdl.handle.net/10251/116596
http://hdl.handle.net/10251/116596
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless, their impact o
Publikováno v:
Journal of Food Process Engineering. 34:204-223
A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration of the fruit during prod
Publikováno v:
Journal of Food Process Engineering. 35:178-190
This study aims to determine the influence of microwave drying coupled with air drying of apricot and apple in terms of the rehydration rate and capacity of dried samples. The microwave power level was 0.4 W/g for apricot and 0.5 W/g for apple sample