Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zaida Natalia Uribe-Wandurraga"'
Autor:
Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó, Carmen Savall, María Bravo-Villar, Zaida Natalia Uribe-Wandurraga
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bb8fd5763c67458013568e1d788fb23
https://doi.org/10.1007/s00217-021-03819-6
https://doi.org/10.1007/s00217-021-03819-6
Autor:
Marta Igual, Javier Martínez-Monzó, Zaida Natalia Uribe-Wandurraga, Purificación García-Segovia
Publikováno v:
Food Science and Technology International. 28:26-31
Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c599c4b70b0fe528edc83da5654a723
https://doi.org/10.1177/1082013221990252
https://doi.org/10.1177/1082013221990252
Autor:
Martijn W.J. Noort, Lu Zhang, Zaida Natalia Uribe-Wandurraga, Maarten A.I. Schutyser, Purificación García-Segovia, Javier Martínez-Monzó
Publikováno v:
Food Bioprocess Technology 13 (2020)
Food Bioprocess Technology, 13, 2029-2043
Food Bioprocess Technology, 13, 2029-2043
Microalgal biomass is a promising functional ingredient for innovative food products due to its potential health benefits given by its composition (protein, minerals, vitamins, pigments, fatty acids, sterol and antioxidants). However, in practice, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::963b37be64db4b2513872b93610d8653
https://doi.org/10.1007/s11947-020-02544-4
https://doi.org/10.1007/s11947-020-02544-4
Autor:
Carmen Savall, Purificación García-Segovia, Javier Martínez-Monzó, Irene Martínez-Sánchez, Zaida Natalia Uribe-Wandurraga
Publikováno v:
J Food Sci Technol
Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this study, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6c4f6ac1b6a2fb52e8ab5f676834c13
https://doi.org/10.1007/s13197-020-04828-1
https://doi.org/10.1007/s13197-020-04828-1
Autor:
Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó, Zaida Natalia Uribe-Wandurraga
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e187f26faf44aba4ad14dbad7ce154a0
https://doi.org/10.1177/1082013220924178
https://doi.org/10.1177/1082013220924178
Autor:
Zaida Natalia Uribe-Wandurraga, Javier Martínez-Monzó, Purificación García-Segovia, Javier Reino-Moyón, Marta Igual
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::520bda0046aaaff6d482113b9f56c577
Autor:
Purificación García-Segovia, Javier Martínez-Monzó, Carmen Savall, Zaida Natalia Uribe-Wandurraga, Marta Igual, Rafael Guallar-de Rufino
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared to traditional products, alt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1821051231bc5959df09dd7dd1367014
http://hdl.handle.net/10251/188851
http://hdl.handle.net/10251/188851
Autor:
Zaida Natalia Uribe-Wandurraga, Javier Martínez-Monzó, Marta Igual, Purificación García-Segovia
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. Minerals have many functio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c69aa9b681ef7637123ffa7266b9e11d
https://pubmed.ncbi.nlm.nih.gov/32091036
https://pubmed.ncbi.nlm.nih.gov/32091036
Autor:
Zaida Natalia Uribe-Wandurraga, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the nutritional and technologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccb81b9437c1f3c8819b98df46ec8139
https://pubmed.ncbi.nlm.nih.gov/31294732
https://pubmed.ncbi.nlm.nih.gov/31294732