Search Results - "HERNANDO, Isabel" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

by Oms-Oliu, Gemma, Rojas-Graü, Mª Alejandra, González, Laura Alandes, Varela, Paula, Soliva-Fortuny, Robert, Hernando, Mª Isabel Hernando, Munuera, Isabel Pérez, Fiszman, Susana, Martín-Belloso, Olga
Published in Postharvest biology and technology (01.09.2010)

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Journal Article

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

by Morell, Pere, Hernando, Isabel, Fiszman, Susana M.
Published in Trends in food science & technology (01.01.2014)

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Journal Article

New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

by Borreani, Jennifer, Hernando, Isabel, Salvador, Ana, Quiles, Amparo
Published in Journal of the science of food and agriculture (01.11.2017)

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Journal Article

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

by Hosseininejad, Sepideh, Larrea, Virginia, Moraga, Gemma, Hernando, Isabel
Published in Foods (25.10.2022)

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Journal Article

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

by Diez-Sánchez, Elena, Quiles, Amparo, Hernando, Isabel
Published in Foods (13.04.2021)

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Journal Article

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

by Neri, Lilia, Hernando, Isabel Hernando, Pérez-Munuera, Isabel, Sacchetti, Giampiero, Pittia, Paola
Published in Journal of food science (01.01.2011)

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Journal Article

Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

by Tessmer, Magda Andréia, Besada, Cristina, Hernando, Isabel, Appezzato-da-Glória, Beatriz, Quiles, Amparo, Salvador, Alejandra
Published in Postharvest biology and technology (01.10.2016)

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Journal Article

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

by Bascuas, Santiago, Salvador, Ana, Hernando, Isabel, Quiles, Amparo
Published in Frontiers in sustainable food systems (24.07.2020)

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Journal Article

Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects

by Polachini, Tiago Carregari, Hernando, Isabel, Mulet, Antonio, Telis-Romero, Javier, Cárcel, Juan A.
Published in Ultrasonics sonochemistry (01.01.2021)

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Journal Article

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

by Bascuas, Santiago, Morell, Pere, Quiles, Amparo, Salvador, Ana, Hernando, Isabel
Published in Foods (31.07.2021)

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Journal Article

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

by Arocas, Amparo, Sanz, Teresa, Hernando, María Isabel, Fiszman, Susana M.
Published in Food hydrocolloids (01.08.2011)

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Journal Article

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

by Morell, Pere, López-García, Adrián, Hernando, Isabel, Quiles, Amparo
Published in Foods (17.02.2023)

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Journal Article

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

by Martínez-Martí, Joana, Quiles, Amparo, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Published in Foods (29.03.2022)

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Journal Article

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

by Claudia, Perez-Pirotto, Isabel, Hernando, Sonia, Cozzano, Ana, Curutchet, Patricia, Arcia
Published in Heliyon (01.04.2023)

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Journal Article

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

by Perez-Pirotto, Claudia, Moraga, Gemma, Hernando, Isabel, Cozzano, Sonia, Arcia, Patricia
Published in Foods (12.11.2022)

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Journal Article

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

by M González, Cristina, Hernando, Isabel, Moraga, Gemma
Published in Foods (11.12.2021)

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Journal Article

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

by Neri, Lilia, Hernando, Isabel, Pérez-Munuera, Isabel, Sacchetti, Giampiero, Mastrocola, Dino, Pittia, Paola
Published in Food chemistry (01.02.2014)

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Journal Article Conference Proceeding

Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

by Raak, Norbert, Struck, Susanne, Jaros, Doris, Hernando, Isabel, Gülseren, İbrahim, Michalska-Ciechanowska, Anna, Foschino, Roberto, Corredig, Milena, Rohm, Harald
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2022)

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Journal Article

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

by López-García, Adrián, Moraga, Gemma, Hernando, Isabel, Quiles, Amparo
Published in Gels (01.12.2021)

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Journal Article

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

by Ozuna, César, Trueba-Vázquez, Eugenia, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Published in Foods (01.07.2020)

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Journal Article

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