Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Amparo, Tarrega"'
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 81-95 (2021)
In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) fol
Externí odkaz:
https://doaj.org/article/123d1dfd7b484a45bf6af4ed745c4ad1
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 30-40 (2020)
The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare. The present study investigated the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% veget
Externí odkaz:
https://doaj.org/article/8123f9ee36a4404ab74e72e75ae52371
Autor:
Laura Laguna, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, María B. Linares
Publikováno v:
Foods, Vol 9, Iss 9, p 1257 (2020)
A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ percep
Externí odkaz:
https://doaj.org/article/2d5556e24a36414593b7b7552ddaa9d5
Autor:
Susana Fiszman, Amparo Tarrega
Publikováno v:
Foods, Vol 9, Iss 7, p 875 (2020)
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important as it is the first step in digestion. It is also ver
Externí odkaz:
https://doaj.org/article/5f36f08d461c441b8ac61a5bb8fde083
Publikováno v:
Journal of texture studies. 53(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b3157541bf097d3058859d10f8ca5ec
https://pubmed.ncbi.nlm.nih.gov/35676804
https://pubmed.ncbi.nlm.nih.gov/35676804
Publikováno v:
Foods, Vol 8, Iss 5, p 148 (2019)
The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (
Externí odkaz:
https://doaj.org/article/7247f6b38f53409b80b4baae604f06bf
Publikováno v:
Foods, Vol 8, Iss 3, p 106 (2019)
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component sho
Externí odkaz:
https://doaj.org/article/9002123efa1346639d2c050c76f1594d
Publikováno v:
Sustainability. 15:3873
Brewer’s spent grain (BSG) is the main brewery by-product, whose main use is animal feed but its incorporation into food can improve nutritional quality and sustainability. However, consumers base food preferences on packaging cues that assign mean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f9fc9c5738b3128bad8a76d8ed74776
https://doi.org/10.3390/su15053873
https://doi.org/10.3390/su15053873
Publikováno v:
Journal of food science. 83(1)
Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7011c627230ab8c7635726ef7f9578a3
https://pubmed.ncbi.nlm.nih.gov/29243808
https://pubmed.ncbi.nlm.nih.gov/29243808
