Javier Martı́nez-Monzó
YOU?
Author Swipe
View article: Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing Open
The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the eff…
View article: Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract
Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract Open
The urgent need for sustainable agrifood practices has driven the exploration of alternative protein sources. This study investigates the potential of Tetraselmis chui and its extract as ingredients in 3D-printed seafood analogues. The rhe…
View article: Current situation of Andean tubers and tuberous roots: ancestral, medicinal, and technological potential
Current situation of Andean tubers and tuberous roots: ancestral, medicinal, and technological potential Open
The tubers and tuberous roots cultivated in the countries where the Andean Mountains cross have a considerable amount of carbohydrates, and they are considered essential in the diet. The harvested area of roots and tubers in this zone show…
View article: Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds
Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds Open
Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies the viability of enriching corn extrudates with hemp seeds, spe…
View article: Ecuadorian roots flours: Bioactive compounds and processing properties
Ecuadorian roots flours: Bioactive compounds and processing properties Open
Ecuador's an ecosystem that allows it to develop a wide variety of crops. The potato is the country's most consumed Andean domesticated root; however, other roots have excellent nutritional qualities but are classified as “lost crops”. Whi…
View article: Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture
Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture Open
The aim of the research was to evaluate the effects of incorporating lentil flour (0.5, 1.0, 2.0, and 3.0%) into a chocolate matrix for 3D printing, focusing on its antioxidant, rheological, and textural properties. Lentil flour, a rich so…
View article: Sustainable flavor, healthy future: toward a green transition of the UPV in the food sector
Sustainable flavor, healthy future: toward a green transition of the UPV in the food sector Open
Introduction Due to the current climatic situation of the planet and the increase in concern for the environment, the Universitat Politècnica de València (UPV) aims to be a model for the university community in terms of the preservation of…
View article: Effect of protein texturization on amino acids and protein <i>in vitro</i> bioaccessibility of pea and rice protein
Effect of protein texturization on amino acids and protein <i>in vitro</i> bioaccessibility of pea and rice protein Open
The texturization process improved the functionality of pea and rice proteins, increasing their digestibility and accessibility, especially in pea. However, it decreased the bioaccessibility of certain essential amino acids, such as lysine.
View article: 3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients Open
[EN] This paper explores the co-design and development of customizable 3D printed gummies as delivery systems for micronutrients. A virtual instrument, VI, enabling the consumers to select the main morphological properties and to indicate …
View article: Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products
Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products Open
The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob…
View article: Evaluating microwave energy impact on 3G snacks: A study on dielectric properties and expansion
Evaluating microwave energy impact on 3G snacks: A study on dielectric properties and expansion Open
Third-generation (3G) snacks, a food type of widespread interest in the industry, have a longer shelf life than second-generation (2G) snacks. The primary regeneration process for these snacks involves frying and microwaving. However, only…
View article: Exploration of changes in rheological and spectral properties of rice protein inks before and after 3D printing
Exploration of changes in rheological and spectral properties of rice protein inks before and after 3D printing Open
[EN] The aim of this work was to understand the effect of the printing process on food inks by applying the chemometric approach to analyze the rheological and spectral properties of rice protein. Rice protein was printed under two conditi…
View article: Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup Open
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human…
View article: Lipid extract of microalgae <i>Chlorella vulgaris</i> and <i>Arthrospira platensis</i> as a bioactive ingredient
Lipid extract of microalgae <i>Chlorella vulgaris</i> and <i>Arthrospira platensis</i> as a bioactive ingredient Open
A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extra…
View article: Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality Open
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were c…
View article: Influence of Cooking Technique on Bioactive Compounds Bioaccessibility of Vegetable Lentil Soup
Influence of Cooking Technique on Bioactive Compounds Bioaccessibility of Vegetable Lentil Soup Open
Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human…
View article: Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes
Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes Open
Visual assessment triggers physiological, emotional, and cognitive responses in consumer behavior. This confluence of signals can be influenced by context, which plays a crucial role in eating behavior. The strategies used to evoke scenari…
View article: Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours
Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours Open
Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and …
View article: Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours
Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours Open
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healt…
View article: Multivariate evaluation of the printing process on 3D printing of rice protein
Multivariate evaluation of the printing process on 3D printing of rice protein Open
The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of…
View article: Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin Open
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant malt…
View article: Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use
Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use Open
[EN] Five varieties of industrial hemp (Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative\nsource of nutritional compounds due t…
View article: Water-Sorption Isotherms and Air-Drying-Kinetics Modelling of Andean Tubers and Tuberous Roots
Water-Sorption Isotherms and Air-Drying-Kinetics Modelling of Andean Tubers and Tuberous Roots Open
[EN] : In recent years, scientific research has focused on studying Andean roots and tubers due to\ntheir attractive agricultural and nutritional qualities; however, as they contain a high level of moisture,\nit is imperative to dry them t…
View article: Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks
Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks Open
[EN] Third-generation (3G) rice pellets were obtained using rice flour (RF) and rice grits (RG), raw materials of similar compositions but different particle sizes. The samples were mixed with water to 25% moisture and extruded using a lab…
View article: Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks
Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks Open
Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan …
View article: Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality
Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality Open
[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyll…
View article: “Eating with Your Eyes First”: Cross-Cultural Evaluation of Visual Expectations Generated by High-End Pastry
“Eating with Your Eyes First”: Cross-Cultural Evaluation of Visual Expectations Generated by High-End Pastry Open
[EN] Chefs often say, "You eat with your eyes first?" This means that, while taste, smell, and\nvision are distinct senses, visual stimuli generate expectations through learned associations, and these\nexpectations exert cognitive top¿down…