Search Results - "Lopez‐Sanchez, Patricia"

Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees by Mihnea, Mihaela, Tobin, Aarti B., Lopez‐Sanchez, Patricia, Garrido‐Bañuelos, Gonzalo

“…Swallowing disorders affect approximately 8% of the global population. It is more prevalent in the elderly, leading to malnutrition and dehydration. Different…”
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Binding of arabinan or galactan during cellulose synthesis is extensive and reversible by Lin, Dehui, Lopez-Sanchez, Patricia, Gidley, Michael J.

“…•Binding of pectic side chains studied during synthesis of bacterial cellulose.•Arabinan and galactan each bind extensively (>200mg/g cellulose).•Bound…”
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Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile by Andersson, Johanna, Garrido-Bañuelos, Gonzalo, Bergdoll, Marion, Vilaplana, Francisco, Menzel, Carolin, Mihnea, Mihaela, Lopez-Sanchez, Patricia

“…Root vegetables have unique techno-functional and nutritional properties however, their use in processed foods is limited to a few species, partially due to a…”
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Review of analytical approaches for the identification of non-intentionally added substances in paper and board food contact materials by Peters, Ruud J.B., Groeneveld, Iris, Sanchez, Patricia Lopez, Gebbink, Wouter, Gersen, Arjen, de Nijs, Monique, van Leeuwen, Stefan P.J.

“…Food contact materials (FCM) may contain non-intentionally added substances (NIAS) as a result of reaction by-products, oligomers, degradation processes,…”
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Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers by Garrido‐Bañuelos, Gonzalo, Lopez‐Sanchez, Patricia, Mihnea, Mihaela

“…Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with…”
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Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions by Lopez-Sanchez, Patricia, Nijsse, Jaap, Blonk, Han C G, Bialek, Lucy, Schumm, Stephan, Langton, Maud

“…BACKGROUND: The food industry has shown an increased interest in the manufacture of healthier and more natural food products. By tailored processing fruit and…”
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Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel by Ben Tobin, Aarti, Mihnea, Mihaela, Hildenbrand, Marie, Miljkovic, Ana, Garrido-Bañuelos, Gonzalo, Xanthakis, Epameinondas, Lopez-Sanchez, Patricia

“…Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow…”
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Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compression by Lopez-Sanchez, Patricia, Cersosimo, Julie, Wang, Dongjie, Flanagan, Bernadine, Stokes, Jason R, Gidley, Michael J

“…Hemicelluloses exhibit a range of interactions with cellulose, the mechanical consequences of which in plant cell walls are incompletely understood. We report…”
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Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions by Lopez-Sanchez, Patricia, Svelander, Cecilia, Bialek, Lucy, Schumm, Stephan, Langton, Maud

“…:  High‐pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to…”
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Comprehensive metabolomics to evaluate the impact of industrial processing on the phytochemical composition of vegetable purees by Lopez-Sanchez, Patricia, de Vos, R.C.H., Jonker, H.H., Mumm, R., Hall, R.D., Bialek, L., Leenman, R., Strassburg, K., Vreeken, R., Hankemeier, T., Schumm, S., van Duynhoven, J.

“…•Processing effect on phytochemical composition of vegetable purees was investigated.•Comprehensive metabolomics provided broad insight into processing…”
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High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions by Svelander, Cecilia A., Lopez-Sanchez, Patricia, Pudney, Paul D.A., Schumm, Stephan, Alminger, Marie A.G.

“…:  The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil)…”
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Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels by Lopez-Sanchez, Patricia, Assifaoui, Ali, Cousin, Fabrice, Moser, Josefine, Bonilla, Mauricio R, Ström, Anna

“…Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility…”
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Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing by Martínez-Sanz, Marta, Garrido-Fernández, Agustín, Mijlkovic, Ana, Krona, Annika, Martínez-Abad, Antonio, Coll-Marqués, José M., López-Rubio, Amparo, Lopez-Sanchez, Patricia

“…In this study the rheological properties of aqueous suspensions of three microalgae species, Nannochloropsis gaditana, Scenedesmus almeriensis and Spirulina…”
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Furan levels in fruit and vegetables juices, nutrition drinks and bakery products by Wegener, Jan-Willem, López-Sánchez, Patricia

“…Furan, an oxygen containing monocyclic aromatic hydrocarbon, is considered possibly carcinogenic to humans. In the framework of the EU-project “Role of Genetic…”
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Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa by Archer, Nicholas S, Cochet-Broch, Maeva, Mihnea, Mihaela, Garrido-Bañuelos, Gonzalo, Lopez-Sanchez, Patricia, Lundin, Leif, Frank, Damian

“…Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a…”
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Carotene location in processed food samples measured by cryo In-SEM Raman by Lopez-Sanchez, Patricia, Schumm, Stephan, Pudney, Paul D A, Hazekamp, Johan

“…Cryo In-SEM Raman has been used for the first time to localise carotene compounds in a food matrix. Raman spectra of lycopene and β-carotene have been obtained…”
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Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan by Liu, Zhe, Lin, Dehui, Lopez-Sanchez, Patricia, Yang, Xingbin

“…This study was aimed at developing edible films of konjac glucomannan (KGM) with different contents of bacterial cellulose nanofibers (BCNs). The effects of…”
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Interactions of pectins with cellulose during its synthesis in the absence of calcium by Lin, Dehui, Lopez-Sanchez, Patricia, Gidley, Michael J.

“…Pectins are major polysaccharide components in plant cell walls and play various roles in plant development and growth. In order to understand how pectin…”
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Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology by Lin, Dehui, Lopez-Sanchez, Patricia, Selway, Nichola, Gidley, Michael J.

“…The interactions between cellulose and pectin polysaccharides in primary plant cell walls are not fully understood, although several recent studies indicate…”
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Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source by Lin, Dehui, Lopez-Sanchez, Patricia, Li, Rui, Li, Zhixi

“…•It was found a novel approach to convert cellulosic wastes to green biomaterials.•A two-step pre-treatment was used to treat WBY to improve the reducing sugar…”
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