Listar por autor UPNA "Marín Arroyo, Remedios"
Mostrando ítems 1-10 de 10
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Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA 2022)
El lulo o naranjilla (Solanum quitoense Lam.) es una fruta tropical con un gran potencial debido a su contenido de compuestos antioxidantes, biofuncionales y características sensoriales. Actualmente las diferentes formas ... -
Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador
Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines ... -
Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to ... -
Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves
Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with ... -
Grape seed extract: additive and functional ingredient
(Teknoscienze, 2013) Artículo / Artikulua -
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the ... -
Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods
(Society of Chemical Industry Elsevier Applied Science Publishers, 2015) Artículo / Artikulua -
Methodology for design of suitable dishes for dysphagic people
A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The ... -
Obtaining polyphenolic extracts from wine By-products.
(Nova Science Publisher, 2014) Capítulo de libro / Liburuen kapitulua -
Sensory characterization and acceptability of a new lulo (solanum quitoense lam.) powder-based soluble beverage using rapid evaluation techniques with consumers
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics ...