Zerrendatu honen arabera: egilea "339d7a36ce6da63229d88e09da10cd19"
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Assessment of different debittering techniques to valorize orange peel.
Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Goñi de Cerio, Felipe; VÁZQUEZ-ARAÚJO, LAURA (Institute of Food Science & Technology (IFST), 2023)Different strategies to reduce bitterness of orange peels were assessed in the present research: a) blanching in 2 % NaCl-water (SALT), b) blanching in 1 % Na2CO3-water (ALK), c) blanching in water and fermentation with ... -
Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
Deba-Rementeria, Shuyana; Zugazua Ganado, Maider; Estrada Korta, Olaia; Regefalk, John; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2021)A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) ... -
Effect of product properties and context on the perception of sweetness and liking: a case study with butter cookies
Romeo-Arroyo, Elena; Mora Gijón, María; Pazos Pancini, Nahuel; Deba-Rementeria, Shuyana; VÁZQUEZ-ARAÚJO, LAURA (John Wiley & Sons, Ltd, 2021)Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes’ perception. The present study investigated the influence of multisensory reformulation ... -
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Issa Issa, Hanán; VÁZQUEZ-ARAÚJO, LAURA (Institute of Food Science and Technology, 2022)To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% ... -
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Torán Pereg, Paula; Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2023)The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ...
