Zobrazeno 1 - 10
of 157
pro vyhledávání: '"Ana, Salvador"'
Autor:
Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch, Francisca Randez-Gil
Publikováno v:
Foods, Vol 13, Iss 23, p 3872 (2024)
Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qual
Externí odkaz:
https://doaj.org/article/a94a2bb4837444a488fa0853b30dfd53
Autor:
Andreu Mañez-Asensi, Mª Jesús Hernández, Víctor Mangas-Sanjuán, Ana Salvador, Matilde Merino-Sanjuán, Virginia Merino
Publikováno v:
Pharmaceutics, Vol 16, Iss 6, p 749 (2024)
The demonstration of bioequivalence proposed in the European Medicines Agency’s (EMA’s) draft guideline for topical products with the same qualitative and quantitative composition requires the confirmation of the internal structure equivalence. T
Externí odkaz:
https://doaj.org/article/97d15faa0ae34de4b5a15a4db6904e23
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1047-1053 (2022)
Consumers demand products of high quality, healthy, safe, and easy to manage. A freeze-dried fruit snack can meet this demand, but this kind of product may collapse rapidly, becoming highly sticky. To avoid this, adding biopolymers can improve their
Externí odkaz:
https://doaj.org/article/c4eff2f3c6394a9f902f35556a3c9f14
Autor:
González, Eva González, Flores, Ismail Kirrout, Rodríguez, Ana Salvador, Revillas, Ana Rodríguez, Gómez-Lus, Victoria Gutiérrez, Bermejo, Eva María Fernández, Vallejo, Emilia Roy, Jiménez, Ana Marcos
Publikováno v:
In Revista clinica espanola October 2024 224 Supplement 1:S716-S718
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2020)
Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of m
Externí odkaz:
https://doaj.org/article/e6a86a2e650545bab2c0dee3934bf32e
Publikováno v:
Gels, Vol 7, Iss 4, p 220 (2021)
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborate
Externí odkaz:
https://doaj.org/article/b232edccbb5d478bbbef0cd0d4b96832
Autor:
Nerea García-Gutiérrez, Jorge Mellado-Carretero, Christophe Bengoa, Ana Salvador, Teresa Sanz, Junjing Wang, Montse Ferrando, Carme Güell, Sílvia de Lamo-Castellví
Publikováno v:
Foods, Vol 10, Iss 8, p 1806 (2021)
In a preliminary study, commercial insect powders were successfully identified using infrared spectroscopy combined with multivariate analysis. Nonetheless, it is necessary to check if this technology is capable of discriminating, predicting, and qua
Externí odkaz:
https://doaj.org/article/1030abe6322344eabe90d75a4fd97e77
Publikováno v:
Foods, Vol 10, Iss 8, p 1781 (2021)
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and x
Externí odkaz:
https://doaj.org/article/cb574ab382ed4f4ba2b216701f2c2ad0
Publikováno v:
Psychology Research and Behavior Management. 15:1885-1900
Carla Santarém Semedo,1 Ana Salvador,2 Nuno Rebelo Dos Santos,1 Leonor Pais,3 Lisete Mónico3 1Research Centre in Education and Psychology (CIEP-UÃ), Department of Psychology, School of Social Sciences, Universidade de Ãvora, Ãvora, Por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f252c764c317e16012af47c93cc4fabe
https://doi.org/10.2147/prbm.s340863
https://doi.org/10.2147/prbm.s340863
Publikováno v:
Foods, Vol 10, Iss 4, p 793 (2021)
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases.
Externí odkaz:
https://doaj.org/article/80db0938c66d453490a8fa81503b0aee