Fernando Figuerola

TL;DR: In this paper, the functional properties of fiber concentrates from apple and citrus fruit residues, in order to use them as potential fibre sources in the enrichment of foods, was carried out.

TL;DR: In this article, the starch granules of pinon were small and round shaped, and the starch hydration properties increased with the temperature, viscosity increases during the cooling period.

TL;DR: The contents of both SDG and ED were significantly higher in Digested FF than in digested WF, indicating that bacteria survival and carbohydrate fermentation occurred and the anaerobic count and short-chain fatty acids indicate thatacteria survival and carbohydrates fermentation occurred.

TL;DR: In this article, the effect of two levels of solids and two sugar combinations in the quality of a soymilk yogurt-type food was carried out, and the results showed that the higher titrable acidities (0.66% and 0.63% lactic acid) were shown by treatments with higher solids level, which also shown the lowest syneresis.

TL;DR: Statistical analysis showed that significant differences existed between both micro-organisms and over various storage times, the more viable micro-organism being L. casei Shirota, which decreased less than one logarithmic cycle after 21 days.