Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Alba Roldán-Verdú"'
Autor:
Juana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-Martínez, Jose Angel Pérez-Alvarez
Publikováno v:
Plants, Vol 9, Iss 10, p 1359 (2020)
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, pa
Externí odkaz:
https://doaj.org/article/2818e82bc89a439b8c2735e70ab0cef1
Autor:
Juana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, Manuel Viuda-Martos, Estrella Sayas-Barberá, Jaime Ballester-Sánchez, Claudia Monika Haros, José Angel Pérez-Álvarez
Publikováno v:
Foods, Vol 9, Iss 3, p 274 (2020)
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich
Externí odkaz:
https://doaj.org/article/7bb6b2deba7b46cead05a624eb5e72d4
Autor:
José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Juana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, Estrella Sayas-Barberá
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1265-1273
Background The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared
Autor:
Estrella Sayas-Barberá, José Ángel Pérez-Álvarez, Alba Roldán-Verdú, Juana Fernández-López, Casilda Navarro-Rodríguez de Vera, Asunción Martínez-Mayoral, Manuel Viuda-Martos
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “
Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
Autor:
Juana Fernández-López, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Asunción Martínez-Mayoral, Alba Roldán-Verdú, José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Javier García-Martín
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM) which composition made it suitable for the meat industry. In this work, the effect of the addition of CSWM
Autor:
José Ángel Pérez-Álvarez, Juana Fernández-López, Alba Roldán-Verdú, Casilda Navarro-Rodríguez de Vera, Manuel Viuda-Martos, Carmen Botella-Martínez, Raquel Lucas-González, María Estrella Sayas-Barberá
Publikováno v:
Plants, Vol 9, Iss 1359, p 1359 (2020)
Plants
Plants
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, pa
Autor:
Manuel Viuda-Martos, Alba Roldán-Verdú, José Ángel Pérez-Álvarez, Jaime Ballester-Sánchez, Estrella Sayas-Barberá, Claudia Monika Haros, Raquel Lucas-González, Juana Fernández-López
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods
Volume 9
Issue 3
Foods, Vol 9, Iss 3, p 274 (2020)
instname
Foods
Volume 9
Issue 3
Foods, Vol 9, Iss 3, p 274 (2020)
© 2020 by the authors.
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whol
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa656a054fa03f6c801888ec2ed46ba2
http://hdl.handle.net/10261/205587
http://hdl.handle.net/10261/205587