Exploració per autor "Sepulcre Sánchez, Francesc"
Ara es mostren els items 13-24 de 24
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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
Accés obert -
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)
Article
Accés restringit per política de l'editorial -
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)
Article
Accés restringit per política de l'editorial -
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)
Article
Accés restringit per política de l'editorial -
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 ... -
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
Bachir, Nivine; Haddarah, Amira; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (Elsevier, 2023-05-15)
Article
Accés restringit per política de l'editorialThis study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between ... -
The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
Haddarah, Amira; Dankar, Iman; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat; Naim, Elissa; Chkeir, Manal (2021-02)
Article
Accés obertThe aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against ... -
The Membrane proximal domain of TRPV1 and TRPV2 channels mediates protein-protein interactions and lipid binding in vitro
Doñate Macián, Pau; Álvarez Marimon, Elena; Sepulcre Sánchez, Francesc; Vázquez Ibar, José Luis; Peralvarez Marin, Alex (2019-02-05)
Article
Accés obertConstitutive or regulated membrane protein trafficking is a key cell biology process.Transient receptor potential channels are somatosensory proteins in charge of detecting severalphysical and chemical stimuli, ...