Isabel Hernando
YOU?
Author Swipe
Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey Open
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consuma…
View article: Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the relationship between climate change and food security, and its impact on the nutritional status of the population
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the relationship between climate change and food security, and its impact on the nutritional status of the population Open
Food security is the way to quantify the degree of access the population has to nutritious and safe food at all times. It depends on several factors, including the availability and affordability of that food. This term should not be confus…
Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars Open
This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutriti…
Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder Open
Summary Persimmon peel is an agro‐industrial by‐product that could be valorised as a potential powdered functional ingredient. However, powdered products exhibit quality and stability problems associated with the water activity and the gla…
Guidelines of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the information required to perform the assessment of processing aids that are intended to be used in the preparation and production of food Open
*This record is given in both English and Spanish\nThe processing aids used in food preparation and production processes are regulated in Spain by Royal Decree 773/2023, which also defines them. There is also a specific regulation for the …
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties Open
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with solu…
Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds Open
Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserv…
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions Open
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality o…
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on fruits and vegetables that have a risk of spoilage when presented for sale to consumers in bulk Open
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on fruits and vegetables that have a risk of spoilage when presented for sale to consumers in bulkIn recent years, Spanish legislation has promo…
Editorial: Producing foods and ingredients through valorization of agro-industrial by-products Open
EDITORIAL article Front. Food. Sci. Technol., 21 November 2022Sec. Food Characterization https://doi.org/10.3389/frfst.2022.1072695
Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace Open
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption be…
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour Open
Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringe…
Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon Open
Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual …
Techno functional characterization of green-extracted soluble fibre from orange by-product Open
[EN] This work studies the techno-functional properties of the spray dried water-soluble extracts from orange pomace, obtained from different green extraction technologies. Orange pomace, a by-product from the juice production industry, wa…
Valorization of Persimmon Fruit Through the Development of New Food Products Open
Persimmon ( Diospyros kaki Thunb.) fruits are among the most widely cultivated fruit crops worldwide, they are widespread in Asian countries and Europe, and their production is increasing along with the demand of consumers. Persimmon is a …
Different green extraction technologies for soluble dietary fibre extraction from orange by‐product Open
Summary The aim of this work was to extract soluble dietary fibre from orange by‐product, by testing four different green (non‐contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC)…
High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers Open
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal p…
Use of Berry Pomace to Design Functional Foods Open
[EN] The demand for healthy products has led researchers and industry to develop sustainable foods with high nutritional properties. Berry pomace is a by-product from the juice industry, and a valuable source of bioactive compounds. Its co…
In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review Open
The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and v…
Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers Open
The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the b…
Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi Open
This is an Author's Accepted Manuscript of an article published in [include the complete citation information for the final version of the article as published in the Journal of Culinary Science & Technology [Published online: 27 Nov 2021]…