Browsing by Author "Sepulcre Sánchez, Francesc"
Now showing items 1-20 of 21
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3D printing technology: The new era for food customization and elaboration
(2018-05-01)
Article
Restricted access - publisher's policyDigitalizing 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
(2015-04)
Article
Restricted access - publisher's policyIn 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
(1996-02)
Article
Restricted access - publisher's policy -
Are citric acid-iron II complexes true chelates or just physical mixtures and how to prove this?
(2023-01-15)
Article
Open AccessAlthough 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
(2020-01-01)
Article
Open AccessThe 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
(2018-02-01)
Article
Open AccessThe 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
(2018-09-15)
Article
Open AccessFourier-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?
(1995-12)
Article
Restricted access - publisher's policy -
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
(John Wiley & sons, 2022-04-26)
Article
Open AccessDysphagia 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
(1998-01)
Article
Restricted access - publisher's policy -
Formation, mitigation, and detection of acrylamide in foods
(Springer Nature, 2022-01-01)
Article
Open AccessAcrylamide 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 mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
(2018)
Article
Open AccessThis 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 ... -
Modelizacion de las condiciones de envasado en productos de IV gama a partir de la piña
(2010)
Conference lecture
Open Access -
Opening the schiff base moiety of bacteriorhodopsin by mutation of the four extracellular Glu side chain
(1999-07)
Article
Restricted access - publisher's policy -
Preparing a personalized meal by using soy, cricket, and egg albumin protein based on 3D printing
(2022-07-27)
Article
Open AccessRecently, 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
(1996)
Article
Restricted access - publisher's policy -
Structural characterization of a zinc high-affinity binding site in rhodopsin
(2009-02)
Article
Restricted access - publisher's policy -
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
(Springer Nature, 2023-04-01)
Article
Open AccessThe 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
(Elsevier, 2023-05-15)
Article
Restricted access - publisher's policyThis 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
(2021-02)
Article
Open AccessThe 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 ...
