A5044842232- Food composition and properties
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Additive Manufacturing and 3D Printing Technologies
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Health and Lifestyle Studies
- Insect Utilization and Effects
- Phytochemicals and Antioxidant Activities
- Culinary Culture and Tourism
- Food Drying and Modeling
- Algal biology and biofuel production
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Nutritional Studies and Diet
- Obesity, Physical Activity, Diet
- Microbial Inactivation Methods
- Agriculture Sustainability and Environmental Impact
- Food, Nutrition, and Cultural Practices
- Multisensory perception and integration
- Wine Industry and Tourism
- 3D Printing in Biomedical Research
Universitat Politècnica de València
2016-2025
Hospital Universitario De Cabueñes
2025
Polytechnic University of Puerto Rico
2002-2021
Hospital Metropolitano
2021
Escuela Superior Politécnica del Chimborazo
2016
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación
2016
University of Arkansas at Fayetteville
2014
Parc Científic de la Universitat de València
2009
Universidad de Las Palmas de Gran Canaria
2006
The objective of this study was to evaluate the effect incorporation different microalgae on physicochemical and textural properties bread. Four species Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, Nannochloropsis gaditana were used in study. Properties such as water activity, pH, microbiological counts, viscosity, color analyzed determine addition sourdough. technological quality breads terms properties, color, texture profile, porosity. main changes bread crust, crumb...
The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially haute cuisine segment. main aim provide an understanding processes context innovating chefs. research based on a survey 50 chefs eastern Spain who manage medium- high-level restaurants, some which are Michelin starred.
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research food industries are searching for alternatives. In this study, we investigated the incorporation of plant- insect-based sources wheat-based formulations. The Alveographic properties dough effects on bread physicochemical sensory characteristics were analysed. Including pea or insect powder improved nutritional value, content, but influenced...
Abstract The effects of five different drying methods: convective drying, vacuum freeze‐drying, infrared‐radiation and sun‐drying on various characteristic properties murta berries from southern Chile were evaluated. methods found to have significantly the characteristics dried berries. Freeze‐drying process caused least damage bioactive components. Over 50% loss free total flavonoids occurred during while freeze‐drying hardly affected in both bound forms. freeze‐dried samples had highest...
There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare flexitarian lifestyle. However, formulation plant protein food analogues to meat products complicated technological properties isolated protein. One processes used improve these texturisation extrusion, as well use other materials that can...
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 useful ingredient intended increase the nutritional technological value food products. The aim present study was evaluate effect addition microalgae biomass (Chlorella vulgaris Arthrospira platensis) on mineral content, colour mechanical properties breadsticks, colour, texture rheology doughs. were shown affect in doughs...
Microalgae can be used as an ingredient to enrich cookies with minerals. Cookies enriched microalgae presented a higher content in minerals compared control samples.
Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the use of different biopolymers as encapsulating agents on content organic acids, minerals, fibers, phenols, carotenoids, and antioxidant activity powdered product. Fruits were ground freeze-dried with or without (maltodextrin, resistant maltodextrin, cyclodextrin, pea protein). Rosehip formulated purees are an food ingredient rich in fiber minerals that could be used industry order obtain...