Listar Artículos de revista - Aldizkari artikuluak por autor UPNA "Merino Antón, Gorka"

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    • Antibrowning compounds for minimally processed potatoes: a review 

      Bobo García, Gloria Upna; Arroqui Vidaurreta, Cristina Upna Orcid; Merino Antón, Gorka Upna Orcid; Virseda Chamorro, Paloma Upna Orcid (Taylor & Francis, 2020)   Artículo / Artikulua
      This review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes. Antibrowning agents ...

    • Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance 

      Merino Antón, Gorka Upna Orcid; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      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 ...

    • High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof 

      Fernández Pan, Idoya Upna Orcid; Merino Antón, Gorka Upna Orcid; Virseda Chamorro, Paloma Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (Elsevier, 2023)   Artículo / Artikulua  OpenAccess
      High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ...

    • Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review 

      Ibáñez Moya, Francisco C. Upna Orcid; Merino Antón, Gorka Upna Orcid; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid (Wiley, 2022)   Artículo / Artikulua  OpenAccess
      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 ...

    • Methodology for design of suitable dishes for dysphagic people 

      Merino Antón, Gorka Upna Orcid; Gómez Bastida, Inmaculada Upna; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (ElsevierEuropean Federation of Food Science and Technology, 2020)   Artículo / Artikulua  OpenAccess
      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 ...

    • Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach 

      Ibáñez Moya, Francisco C. Upna Orcid; Gómez Bastida, Inmaculada Upna; Merino Antón, Gorka Upna Orcid; Beriain Apesteguía, María José Upna Orcid (Taylor & Francis, 2019)   Artículo / Artikulua  OpenAccess
      Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured ...
      El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
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