Search Results - "Ortolá, María Dolores"

Moringa oleifera : An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change by Trigo, Carla, Castelló, María Luisa, Ortolá, María Dolores, García-Mares, Francisco José, Desamparados Soriano, María

“…is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected…”
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Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures by Cervera-Chiner, Lourdes, Pageo, Sergio, Juan-Borrás, Marisol, García-Mares, Francisco José, Castelló, María Luisa, Ortolá, María Dolores

“…Lam. (Moringaceae) is a tropical plant native to India. It is widespread throughout the southern hemisphere, with great adaptability to high temperatures and…”
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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods by Castelló, María Luisa, Sesé, Tomás, García-Mares, Francisco José, Juan-Borrás, María Del Sol, Ortolá, María Dolores

“…is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this…”
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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly by Castelló, María Luisa, Ortolá, María Dolores, Benavent, Carme, Rubio-Arraez, Susana

“…The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in…”
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Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services by Urbano, Oscar, Perles, Angel, Pedraza, Cesar, Rubio-Arraez, Susana, Castelló, María Luisa, Ortola, María Dolores, Mercado, Ricardo

“…This paper presents the design and validation of a traceability system, based on radio frequency identification (RFID) technology and Internet of Things (IoT)…”
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Optimal design of an innovative microwave-based fluid heater by Alcañiz, Diego, Caccavale, Paolo, De Bonis, Maria Valeria, de los Reyes, Ruth, Ortolá, Maria Dolores, Ruocco, Gianpaolo

“…New heating technologies are constantly being developed worldwide, specially the electrical ones that take advantage of renewable energy. In this paper, the…”
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Modeling of the soaking and drying stages for Senia‐type precooked rice by Vendrell Calatayud, Mario, Alcañiz Cosín, Diego, De los Reyes Cánovas, Ruth, Castelló Gómez, María Luisa, Ortolá Ortolá, María Dolores

“…Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less…”
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Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality by Baviera-Puig, Amparo, García-Melón, Mónica, López-Cortés, Isabel, Ortolá, María Dolores

“…The aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and…”
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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners by Rubio-Arraez, Susana, Capella, Juan Vicente, Castelló, María Luisa, Ortolá, María Dolores

“…In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared…”
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Statement of Peer Review by Claudia M. Haros, Loreto A. Muñoz, María Dolores Ortolá

“…In submitting conference proceedings to the Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers…”
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Preface of the V International Conference la ValSe-Food and VIII Symposium Chia-Link by Claudia M. Haros, Loreto A. Muñoz, María Dolores Ortolá

“…The V International Conference la ValSe-Food and VIII Symposium Chia-Link: Feeding Biodiversity and Mitigating the Effects of Climate Change: the Role of…”
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Comparison and Modeling of the Drying Kinetics of Moringa Leaves Using a Closed Facility in the Field and Using a Convective Tray Dryer by María Dolores Ortolá, José Francisco García-Mares, Borja Mocholí, María Desamparados Soriano, María Luisa Castelló

“…Climate change requires a transition to crops that need less water and are more tolerant of high temperatures. In this regard, the adaptation of Moringa…”
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Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices by Trigo, Carla, Castelló, María Luisa, Ortolá, María Dolores

“…Given the growing interest of today's society in improving the nutritional profile of the food it consumes, industrial food reformulation is booming. In this…”
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Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability by Alejandra Chinchilla, Susana Rubio-Arraez, Marisa L. Castelló, María Dolores Ortolá

“…Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional…”
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Astringent and non‐astringent persimmon cremogenates made with different thickeners by Taboada, Damián, García‐Hernández, Jorge, Ortolá, María Dolores, Castelló, María Luisa

“…Summary Due to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that…”
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Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours by Ortolá, María Dolores, Martínez‐Catalá, Miguel, Yuste Del Carmen, Alberto, Castelló, María Luisa

“…The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce…”
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Proposal of a New Orange Selection Process Using Sensory Panels and AHP by Baviera-Puig, Amparo, García-Melón, Mónica, Ortolá, María Dolores, López-Cortés, Isabel

“…Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is…”
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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins? by Castelló, María Luisa, Echevarrías, Andrea, Rubio‐Arraez, Susana, Ortolá, María Dolores

“…This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of…”
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Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index by Baviera‐Puig, Amparo, López‐Cortés, Isabel, Ortolá, María Dolores, Buitrago‐Vera, Juan

“…Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each…”
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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products by Peris, Miguel, Rubio-Arraez, Susana, Castelló, María Luisa, Ortolá, María Dolores

“…Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding…”
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