Browsing by Author "Sepulcre Sánchez, Francesc"
Now showing items 1-14 of 14
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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 -
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 -
Experimental and theoretical characterization of the high-affinity cation binding site of the purple membrane
(1998-01)
Article
Restricted access - publisher's policy -
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 -
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 -
The Membrane proximal domain of TRPV1 and TRPV2 channels mediates protein-protein interactions and lipid binding in vitro
(2019-02-05)
Article
Open AccessConstitutive 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, ...
