Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Adrian Rabadan"'
Autor:
Elena Martínez, María Esther Martínez-Navarro, José E. Pardo, Adrian Rabadan, Manuel Álvarez-Ortí
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11382 (2024)
This study evaluates the effectiveness of an oil-in-water emulsion formulated from water and seed and nut oils as a substitute for butter in the formulation of brioche bread. First, the selected oils were physicochemically characterized. In the brioc
Externí odkaz:
https://doaj.org/article/27e1c63cf6af45d08155b928bfc378c3
Autor:
Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, José Emilio Pardo
Publikováno v:
Foods, Vol 13, Iss 14, p 2262 (2024)
In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage (‘chorizo
Externí odkaz:
https://doaj.org/article/680fbca043c145689b71d60aa57002a3
Publikováno v:
INLG
Scopus-Elsevier
Scopus-Elsevier
Describing people and characters can be very useful in different contexts, such as computational narrative or image description for the visually impaired. However, a review of the existing literature shows that the automatic generation of people desc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c36beff6db6ca6031775d888c93d6792
https://doi.org/10.18653/v1/w17-3507
https://doi.org/10.18653/v1/w17-3507
Publikováno v:
Foods, Vol 12, Iss 16, p 3118 (2023)
The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the meat industry is exploring alternati
Externí odkaz:
https://doaj.org/article/c76514281453461ca48db278cc3be747
Publikováno v:
Foods, Vol 12, Iss 6, p 1279 (2023)
Meat products such as burgers contain large amounts of saturated fat and are considered unhealthy foods by a society that is increasingly aware of the impact of food on their health, as there is a widespread idea that the consumption of large amounts
Externí odkaz:
https://doaj.org/article/f80ada241ccb4f7381dedb2aaf749687
Autor:
Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Publikováno v:
Foods, Vol 12, Iss 4, p 828 (2023)
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsifie
Externí odkaz:
https://doaj.org/article/eac5f2a2164d441090714f892c319641
Publikováno v:
Foods, Vol 11, Iss 15, p 2249 (2022)
The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour,
Externí odkaz:
https://doaj.org/article/c50fa630564946a3b8bf536143cf1ad8
Publikováno v:
New Medit, Vol 19, Iss 1 (2020)
Consumers are influenced by a multitude of stimuli, which affect their behaviour and guide their pref-erences towards a particular product. Ethnocentric tendencies are one of these stimuli, understood as consumers’ positive attitudes towards goods
Externí odkaz:
https://doaj.org/article/ebcf13b2019b45abab2873b80bc75af2
Publikováno v:
Foods, Vol 10, Iss 9, p 2069 (2021)
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditional
Externí odkaz:
https://doaj.org/article/25a975357efb4b7fbb10f5b77b92fdff
Autor:
José E. Pardo, Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, Manuel Álvarez-Ortí
Publikováno v:
Agronomy, Vol 11, Iss 7, p 1439 (2021)
This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the re
Externí odkaz:
https://doaj.org/article/2b8902a79f0b4cd38e9ad597e6e63c21