Zerrendatu honen arabera: egilea "cd245f43a57cd7f2363a51cd87d7eb5f"
-
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%) ... -
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 ... -
Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas
Estrada Korta, Olaia; Gayoso, Lucía; Ortega, Gorka; del Noval López de Montenegro, Blanca (MDPI, 2023)Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop ... -
Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
Estrada Korta, Olaia; Arino, Agustin; Juan Esteban, Teresa (MDPI, 2019)The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The ...
