publicaciones y proyectos miquali /research papers and projects

PUBLICACIONES Y PROYECTOS MIQUALI
/RESEARCH PAPERS AND PROJECTS MIQUALI
(2011-2016)
Artículos investigación/Research papers
Alandes L., Quiles A., Pérez-Munuera I., Hernando I. Fresh-cut apple treated with
natural additives: quality and structural aspects. CyTA-Journal of Food, 9(1):1724 (2011).
Hernández-Carrión M., Guardeño L.M., Carot J.M., Pérez-Munuera I., Quiles A.,
Hernando I. Structural stability of white sauces prepared with different types of
fats and thawed in a microwave oven. Journal of Food Engineering, 104:557-564.
(2011).
Marco-Molés R., Rojas-Grau M.A., Hernando I., Pérez-Munuera I., SolivaFortuny R., Martín–Belloso O. Physical and structural changes in liquid whole
egg treated with high-intensity pulsed electric fields. Journal of Food Science,
76(2):C257-C264. (2011).
Bayarri S., González-Tomás L., Hernando I., Lluch M.A., Costell E. Texture
perceived on inulin-enriched low-fat semisolid Dairy dessert. Rheological and
structural basis. Journal of Texture Studies, 42:174-184. (2011).
Neri L., Hernando I., Pérez-Munuera I., Sacchetti G., Pittia P. Efffect of blanching
in water and sugar solutions on texture and microstructure of sliced carrots.
Journal of Food Science, 76(1): E23-E30. (2011).
Vázquez-Gutierrez J.L., Quiles A., Hernando I., Pérez-Munuera I. Changes in the
microstructure and location of some bioactive compounds in persimmons treated
by high hydrostatic pressure. Postharvest Biology and Technology, 61:137-144.
(2011).
Arocas A., Sanz T., Hernando I.; Fiszman S.M. Comparing microwave and water
bath-thawed starch-based sauces: Infrared thermography, rheology and
microstructure. Food Hydrocolloids, 25: 1554-1562. (2011).
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Occhino E., Hernando I., Llorca E., Neri L., Pittia P. Effect of vacuum
impregnation treatments to improve quality and texture of zucchini (Cucurbita
pepo, L.). Procedia Food Science,1: 829-83. (2011).
Guardeño L.M., Sanz T., Fiszman S.M., Quiles A., Hernando I. Microwave
Heating Effect on Rheology and Microstructure of White Sauces. Journal of Food
Science, 76(8):E544-E552. (2011).
Vázquez-Gutierrez J.L., Hernández-Carrión M., Quiles A., Hernando I., PérezMunuera I. Impact of high hydrostatic pressures on the structure, diffusion of
soluble compounds and textural properties of persimmon “Rojo Brillante”. Food
Research International, 47:218-222. (2012).
Marco-Molés R., Hernando I., Llorca E., Pérez-Munuera I. Influence of high
pressure homogenisation (HPH) on the structural stability of an egg/dairy
emulsion. Journal of Food Engineering, 109:652-658. (2012).
Rodríguez-García J., Puig A., Salvador A., Hernando I. Optimization of a Sponge
Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and
Sensory Properties. Journal of Food Science, 77(2):C189-C197. (2012).
Rodríguez-García J., Laguna L., Puig A., Salvador a., Hernando I. Effect of Fat
Replacement by Inulin on Textural and Structural Properties of Short Dough
Biscuits. Food and Bioprocess Technology, 6:2739–2750. (2012).
Besada C., Salvador A., Vázquez-Gutiérrez J.L., Hernando I., Pérez-Munuera I.
Involvement of Antioxidant Activity in Flesh Browning of Astringent Persimmon.
Acta Hort., 934:713-718. (2012).
Quiles A., Llorca E., Hernández-Carrión M., Hernando I. Effect of different corn
starch types in new formulations of gluten-free and lactose-free white sauces with
high protein content. Journal of Food Quality, 35: 341-352. (2012).
Puig A., Perez-Munuera I., Carcel J.A., Hernando I., Garcia-Perez J.V., Moisture
loss kinetics and microstructural changes in eggplant (Solanum melongena L.)
during conventional and ultrasonically assisted convective drying, Food and
Bioproducts Processing, 90: 624-632. (2012).
García-Pérez J.V., Ortuño C., Puig A, Carcel J, Pérez-Munuera I.
Enhancement of water transport and Microstructural changes induced by highintensity ultrasound application on orange peel drying”. Food and Bioprocess
Technology.5,5: 2256-2265 (2012)
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Guardeño L.M., Hernando I., Llorca E., Hernández-Carrión M., Quiles A.
Microstructural, physical and sensory impact of starch, inulin and soy protein in
low-fat gluten and lactose free white sauces. Journal of Food Science,
77(8):C859-C865. (2012).
Altamirano-Fortoul R., Hernando I., Rosell C.M. Texture of bread crust:
puncturing settings effect and its relationship to microstructure. Journal of Texture
Studies, 44:85-94. (2013).
Guardeño L.M., Puig A., Hernando I., Quiles A. Effect of different corn starches
on microstructural, physical and sensory properties of gluten-free white sauces
formulated with soy protein and inulin. Journal of Food Process Engineering,
doi:10.1111/jfpe.12016. (2013).
Vázquez-Gutierrez J. L., Lucía Plaza, Isabel Hernando, Concepción SánchezMoreno, Amparo Quiles, Begoña de Ancos, M. Pilar Cano. Changes in the
structure and antioxidant properties of onions by high pressure treatment. Food
and Function 4:586-591 (2013)
Vázquez-Gutierrez J.L., Hernando I., Quiles A. Changes in tannin solubility and
microstructure of high hydrostatic pressure-treated persimmon cubes during
storage at 4ºC. European Food research and Technology, 237: 9-17. (2013).
Patrignani F., Vannini L. Sylvain L., Kamdem S., Hernando I., Marco-Molés R.,
Guerzoni M.E., Lanciotti R. High Pressure Homogenization vs Heat treatment:
safety and functional properties of liquid whole egg. Food Microbiology, 36:6369. (2013).
Rodríguez-García J., Puig A., Salvador A., HernandoI. Functionality of several
cake ingredients: a comprehensive approach. Czech Journal of Food Sciences,
31(4):355-360. (2013).
Neri L., Hernando I., Pérez-Munuera I., Sacchetti G., Mastrocola D., Pittia, P.
Mechanical properties and microstructure of frozen carrots during storage as
affected by blanching in water and sugar solutions. Food Chemistry, 144:65-73.
(2013).
Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I. Effect of Microwave
Thawing on Microstructure and Physicochemical Stability of Low Fat White
Sauces Made with Soy Protein. Czech J. Food Sci., 31(6): 568–574. (2013).
Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. Effect of different
rice starches, inulin, and soy protein on microstructural, physical, and sensory
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properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci.,
31(6): 575–580. (2013).
Ozuna C., Puig A., García-Pérez , Carcel J. Influence of high intensity ultrasound
application on mass transport, microstructure and textural properties of pork meat
(longissimus dorsi) brined at different NaCl concentrations. Journal of Food
Engineering, 119: 84-93 (2013)
Altamirano-Fortoul R., Hernando I., Rosell C. M. Influence of amyloglucosidase
in Bread Crust Properties. Food Bioprocess Technol, 7:1037–1046. (2014).
Rodríguez-García J., Salvador A., Hernando I. Replacing fat and sugar with inulin
in cakes: bubble size distribution, physical, and sensory properties. Food and
Bioprocess Technology, 7:964-974. (2014).
Hernandez-Carrion M., Vazquez-Gutierrez J. L., Hernando I., Quiles A. Impact of
High Hydrostatic Pressure and Pasteurization on the Structure and the
Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”. Journal of
Food Science, 79:C32-C38. (2014).
Vázquez-Gutiérrez J.L., Hernández-Carrión M., Quiles A., Hernando I. Influence
of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion.
Czech J. Food Sci, 32(1):96-101. (2014).
Morell P., Hernando I., Fiszman S.M. Understanding the relevance of in mouth
food processing. A review of in vitro techniques. Trends in Food Science &
Technology. 35:18-31. (2014).
Morell P., Fiszman S., Varela P., Hernando I. Hydrocolloids for enhanced satiety:
relating oral digestion to rheology structure and sensory perception. Food
Hydrocolloids, 41:343-353. (2014).
Rodríguez-García J., Sahi S.S., Hernando I. Functionality of lipase and
emulsifiers in low-fat cakes with inulin. LWT, 58:173-182. (2014).
Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P.
Composition, protein contents, and microstructural characterisation of grains and
flours of emmer wheats of the Central Italy type. Czech J. Food Sci., 32(2):115121. (2014).
Hernández-Carrión M., Tárrega A., Hernando I., Fiszman S. M., Quiles A. High
hydrostatic pressure treatment provides persimmon good characteristics to
formulate milk-based beverages with enhanced functionality. Food and Function,
5:1250-1260. (2014).
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Hernandez-Carrión M., Hernando I., Quiles A. Salsas bechamel óptimas para su
calentamiento en microondas. Tecnifood agosto, 67-69. (2014).
Altamirano-Fortoul R., Hernando I., Rosell C. M. Crust microstructure: Influence
of amyloglucosidase in Bread Crust Properties. Bak. Bisc Int. Rev., 44-51. (2014).
Novillo P., Salvador A., Llorca E., Hernando I., Besada C. Effect of CO2
deastringency treatment on flesh disorders induced by mechanical damage in
persimmon. Biochemical and microstructural studies. Food Chemistry, 145:454–
463. (2014).
Rodríguez-García J., Sahi S.S., Hernando I. Optimizing mixing during the sponge
cake manufacturing process. Cereal Foods World, 59(6):287-292. (2014).
Ozuna C., Puig A., García-Pérez , Carcel J. Ultrasonically enhanced desalting of
cod (Gadus morhua). Mass transport kinetics and structural changes. Food
Science and Technology, 59: 130-137 (2014)
Morell P., Fiszman S., Varela P., Hernando I. Hydrocolloids for enhancing satiety:
Relating oral digestion to rheology, structure and sensory perception. Food
Hydrocolloids 41: 343-353. (2014)
Besada C., Llorca E., Novillo P., Hernando I., Salvador A. Short-term high CO2
treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the
parenchyma structure. Food Control, 51:163-170. (2015).
Hernandez-Carrion M., Hernando I., Quiles A. Tissue microstructure,
physicochemical properties, and bioactive compound locations in different sweet
pepper types. Food Sci Tech Int., 21(1): 3-13. (2015).
Hernandez-Carrion M., Hernando I., Quiles A. Use of image analysis to evaluate
the effect of high hydrostatic pressure and pasteurization as preservation
treatments on the microstructure of red sweet pepper. Innovative Food Science
and Emerging Technologies 27: 69-78. (2015).
Hernández-Carrión M., Varela P., Hernando I., Fiszman S. M., Quiles A.
Persimmon milkshakes with enhanced functionality: understanding consumers'
perception of the concept and sensory experience of a functional food. LWT Food Science and Technology, 62:384-392. (2015).
Rohm H., Brennan C., Turner C., Günther E., Campbell G., Hernando I., Struck
S., Kontogiorgos V. Adding Value to Fruit Processing Waste: Innovative Ways to
Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based
FoodsA SUSFOOD Project. Foods, 4: 690-697. (2015).
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Moret-Tatay A., Rodríguez-Garcia J., Hernando I., Hernández M.J. Commercial
thickeners used by patients with dysphagia: Rheological and structural behaviour
in different food matrices.Food Hydrocolloids. 51: 318-326 (2015).
Morell P., Piqueras-Fiszman B. Hernando I., Fiszman S. How is an ideal satiating
yogurt described? A case study with added-protein yogurts. Food Research
International. 78: 141-147 (2015).
Marcano J.,Hernando I., Fiszman S. In vitro measurements of intragastric
rheological properties and their relationships with satiating capacity of
glucomannan-added cheese pies. Food Hydrocolloids. 51: 16-22. (2015).
Altamirano-Fortoul R., Hernández Muñoz P.,Hernando I., Rosell C.M.
Mechanical, microstructure and permeability properties of a model bread crust:
Effect of different food additives Journal of Food Engineering.163: 25-31. (2015).
Hernández Carrión M., Sanz T. Hernando I., Llorca E., Fiszman, S., Quiles A.
New formulations of functional white sauces enriched with red sweet pepper: a
rheological, microstructural and sensory study. European Food Research and
Technology 240: 1187-1202. (2015).
Morell P., Hernando I., Llorca E., Fiszman S. Yogurts with an increased protein
content and physically modified starch: rheological, structural, oral digestion and
sensory properties related to enhanced satiating capacity. Food Research
International 70: 64-73. (2015).
Borreani J., Llorca E., Larrea V., Hernando I. Adding neutral or anionic
hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food
Hydrocolloids 57: 169-177. (2016).
Pérez-Esteve E., Ruiz-Rico M., De la Torre C., Llorca E., Sancenón F.,Marcos
M., Amorós P., Guillen C., Martínez-Máñez R.,Barat J.M. Stability of different
mesoporous silica particles during an in vitro digestión. Microporous And
Mesoporous Materials 230:196-207. (2016).
Vázquez-Gutíerrez J.L., Quiles A., Vonasek E., Jernstedt J.A., Hernando I., Nitin
N., Barrett D. High hydrostatic pressure as a method to preserve fresh-cut
Hachiya persimmons: A structural approach. Food Science and Technology
International DOI: 10.1177/1082013216642049. (2016)
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PROYECTOS DE INVESTIGACIÓN/RESEARCH PROJECTS
Título del proyecto: “Reformulación de alimentos por adición de nuevos
ingredientes comerciales para disminuir los contenidos en azúcar o grasas.
Efectos sobre la microestructura y la composición química”. (AGL2009-12785C02-02). 2010-2012. Entidad financiadora: Ministerio de Ciencia e Innovación.
Nombre IP y entidad de afiliación: Isabel Hernando, UPV.
Título del proyecto: “Nuevas formulaciones para elaborar alimentos fluidos libres
de gluten con elevado valor proteico”. (PAID-06-06-2871) 2009-2011. Entidad
financiadora: UPV. Nombre IP y entidad de afiliación: Amparo Quiles, UPV.
Título del proyecto: “Efecto del procesado por altas presiones sobre la
microestructura de vegetales con alto contenido en carotenoides”. (AGL201130064-C02-02). 2012-2014. Entidad financiadora: Ministerio de Economía y
Competitividad. Nombre IP y entidad de afiliación: Amparo Quiles, UPV.
Título del proyecto: “Formulación de alimentos con hidrocoloides de efecto
saciante. Reología, estructura y percepción sensorial y del consumidor. Estudio
de trayectoria oral y digestión in vitro”. (AGL2012-36753-C02-02). 2013-2015.
Entidad financiadora: Ministerio de Economía y Competitividad. Nombre IP y
entidad de afiliación: Isabel Hernando, UPV.
Título del proyecto: BERRYPOM: Adding value to fruit processing waste:
innovative ways to incorporate fibres from berry pomace in baked and extruded
cereal-based foods”. (ERANET- SUSFOOD 2014 Call). 2015-2017. Entidad
financiadora: EU-INIA. Nombre IP y entidad de afiliación: Isabel Hernando, UPV.
Título del proyecto: Funcionalidad de los hidrocoloides en la reduccion de la
digestibilidad lipida in vitro de emulsiones alimentarias: reología, estructura y
percepcion sensorial. (AGL2015-68923-C2-2-R). 2016-2019. Importe: Entidad
financiadora: Ministerio De Economia y Competitividad. Nombre IP y entidad de
afiliación: Isabel Hernando y Mª Desamparados Quiles Chuliá, UPV.
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