Exploració per autor "Sepulcre Sánchez, Francesc"
Ara es mostren els items 1-20 de 23
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3D printing technology: The new era for food customization and elaboration
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2018-05-01)
Article
Accés restringit per política de l'editorialDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. -
Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices
Benítez, Sheila; Achaerandio Puente, María Isabel; Pujolà Cunill, Montserrat; Sepulcre Sánchez, Francesc (2015-04)
Article
Accés restringit per política de l'editorialIn this work, a comparative study between Aloe vera, chitosan (formulated with acetic (-AC) or citric acid (-C)) and sodium alginate edible coatings was conducted to evaluate the effects on the quality and shelf life of ... -
An extended X-ray absorption fine structure study of the high-affinity cation binding site in the purple membrane
Sepulcre Sánchez, Francesc; Cladera, Josep; Garcia, J.; Proietti, Maria Grazia; Torres, Jaume; Padrós Morell, Esteve (1996-02)
Article
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Are citric acid-iron II complexes true chelates or just physical mixtures and how to prove this?
Mattar, Ghadeer; Haddarah, Amira; Haddad, Joseph; Pujolà Cunill, Montserrat; Sepulcre Sánchez, Francesc (2023-01-15)
Article
Accés obertAlthough mineral chelates are widely produced to be used as food fortifiers, the proof that these complexes are chelates is still missing. In our present work, iron II complexes using citric acid in different ratios are ... -
Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
Dankar, Iman; Haddarah, Amira; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2020-01-01)
Article
Accés obertThe effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated ... -
Assessing the microstructural and rheological changes induced by food additives on potato puree
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2018-02-01)
Article
Accés obertThe effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the ... -
Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Pujolà Cunill, Montserrat; Sepulcre Sánchez, Francesc (2018-09-15)
Article
Accés obertFourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 ... -
Conformational changes in bacteriohodopsin associated with protein-protein interactions: a functional alfaI-alfaII helix switch?
Torres, Jaume; Sepulcre Sánchez, Francesc; Padrós Morell, Esteve (1995-12)
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Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Mirazimi, Farnaz Sadat; Saldo Periago, Jordi; Sepulcre Sánchez, Francesc; De Gracia Cuesta, Alvaro; Pujolà Cunill, Montserrat (John Wiley & sons, 2022-04-26)
Article
Accés obertDysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at-risk group and also likely to be deficient in nutrition. Diets for ... -
Experimental and theoretical characterization of the high-affinity cation binding site of the purple membrane
Pardo, Leonardo; Sepulcre Sánchez, Francesc; Cladera Cerdà, Josep Bartomeu; Duñach, Mireia; Labarta, A.; Tejada, J.; Padrós Morell, Esteve (1998-01)
Article
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Formation, mitigation, and detection of acrylamide in foods
Bachir, Nivine; Haddarah, Amira; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (Springer Nature, 2022-01-01)
Article
Accés obertAcrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated>120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the ... -
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
Bachir, Nivine; Akkoum, Hadiya; Pujolà, Montserrat; Sepulcre Sánchez, Francesc; Haddarah, Amira (John Wiley & sons, 2023-11-15)
Article
Accés obertAmino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic ... -
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
Dankar, Iman; Pujolà Cunill, Montserrat; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Haddarah, Amira (2018)
Article
Accés obertThis paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three ... -
Matrices of native and oxidized pectin and ferrous Bisglycinate and their in vitro behavior through gastrointestinal conditions
Jimenez, Martin; Viteri, Daniela; Oña Villamil, Daniela Estefanía; León Dunia, Marco Francisco; Ochoa Herrera, Valeria; Carpintero Salvador, Natalia; Sepulcre Sánchez, Francesc; Álvarez Barreto, José Francisco (Multidisciplinary Digital Publishing Institute (MDPI), 2023-06-01)
Article
Accés obertColloidal matrices of native and oxidized pectin were developed to improve iron bioavailability through the digestive tract. Ferrous bisglycinate (Gly-Fe), obtained by precipitation of glycine chelation to Fe2+, was mixed ... -
Modelizacion de las condiciones de envasado en productos de IV gama a partir de la piña
Benítez, Sheila; Sepulcre Sánchez, Francesc; Chiumenti, Michele; Pujolà Cunill, Montserrat; Achaerandio Puente, María Isabel (2010)
Comunicació de congrés
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Opening the schiff base moiety of bacteriorhodopsin by mutation of the four extracellular Glu side chain
Sanz, C.; Lazarova, Tz; Sepulcre Sánchez, Francesc; González-Moreno, R.; Bourdelande, J.L.; Querol, E.; Padrós Morell, Esteve (1999-07)
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Preparing a personalized meal by using soy, cricket, and egg albumin protein based on 3D printing
Mirazimi, Farnaz Sadat; Saldo Periago, Jordi; Sepulcre Sánchez, Francesc; De Gracia Cuesta, Alvaro; Pujolà Cunill, Montserrat (2022-07-27)
Article
Accés obertRecently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, ... -
Scanning calorimetry and Fourier-Transform infrared studies into the thermal stability of cleaved bacteriorhodpsin systems
Azuaga, A.I.; Sepulcre Sánchez, Francesc; Padrós Morell, Esteve; Mateo Alarcón, Pedro Luis (1996)
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Structural characterization of a zinc high-affinity binding site in rhodopsin
Darwin, Toledo; Cordomí Montoya, Arnau; Proietti, Maria Grazia; Maurizio, Benfatto; Valle Mendoza, Luis Javier del; Pérez González, Juan Jesús; Garriga Solé, Pere; Sepulcre Sánchez, Francesc (2009-02)
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Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
Mirazimi, Farnaz Sadat; Saldo, Jordi; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (Springer Nature, 2023-04-01)
Article
Accés obertThe creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many diferent ingredients and is helping the swallowing or mastication ...