Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ana Ferrer-Mairal"'
Autor:
Vijolė Bradauskienė, Aušra Šunokaitė, Sigutė Ežerskienė, Ana Ferrer-Mairal, Sara Remón, Teresa Sanclemente
Publikováno v:
Darnios Aplinkos Vystymas, Vol 20, Iss 1 (2023)
Straipsnyje analizuojama situacija, susijusi su disfagijos valdymu Europoje: jos paplitimas, sukeliamos problemos bei valdymo priemonės, aptariama specialistų, susiduriančių su disfagija įvairiose srityse, teorinės žinios bei praktiniai įgūd
Externí odkaz:
https://doaj.org/article/65b68c5e5ab64cd1b3873ab5295f4bc8
Autor:
Itziar Lamiquiz-Moneo, Sofia Pérez-Calahorra, Irene Gracia-Rubio, Alberto Cebollada, Ana M. Bea, Antonio Fumanal, Ana Ferrer-Mairal, Ascensión Prieto-Martín, María Luisa Sanz-Fernández, Ana Cenarro, Fernando Civeira, Rocio Mateo-Gallego
Publikováno v:
Nutrients, Vol 14, Iss 5, p 1046 (2022)
Background: We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer. Methods: Two randomized crossover studies were conducted. In the first study, 10 healthy v
Externí odkaz:
https://doaj.org/article/9f6c484057914d9ba9c8867b67b3fbd7
Autor:
Sofía Pérez-Calahorra, Antonio Fumaral, Ana M. Bea, Ascensión Prieto-Martín, Itziar Lamiquiz-Moneo, Rocio Mateo-Gallego, Fernando Civeira, I. Gracia-Rubio, Carlos Galindo-Lalana, Ana Ferrer-Mairal, Ana Cenarro
Publikováno v:
Curr Dev Nutr
OBJECTIVES: We investigated the postprandial effects of alcohol-free beers in which carbohydrate composition have been modified, compared to regular alcohol-free beer. METHODS: Two cross-over studies were conducted. Firstly, 10 healthy volunteers rec
Autor:
Jara Moya, María Luisa Esteban Salvador, Begoña Calvo, Miguel Ángel Martínez, Ana Ferrer-Mairal, J. Grasa, Silvia Lorente-Bailo
The kinetics of heat-induced color changes in beef meat was determined and implemented in a numerical model for double-sided pan cooking of steak. The CIELab color space was used to obtain the lightness (coordinate $$L^*$$ L ∗ ) and the reddish ton
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::121f06b4b449a68af8e8bab04453c329
http://zaguan.unizar.es/record/120139
http://zaguan.unizar.es/record/120139
Autor:
Jara Moya, Miguel Ángel Martínez, María Luisa Esteban Salvador, Silvia Lorente-Bailo, Begoña Calvo, Ana Ferrer-Mairal, J. Grasa
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
instname
The objective of this study was to develop and validate a numerical model to adequately simulate the double-sided pan cooking of beef in a domestic environment. The proposed model takes into account the heat flow from the pan to the meat and the mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b4fcd3c444bcc8f8b5890de22818d95
http://zaguan.unizar.es/record/110768
http://zaguan.unizar.es/record/110768
Autor:
Silvia Lorente-Bailo, Begoña Calvo, Iñigo Etayo, María Luisa Esteban Salvador, J. Grasa, Ana Ferrer-Mairal, Miguel Ángel Martínez
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
instname
A 2D axisymmetric model for coupled transient heat and mass transfer was developed to simulate pancake cooking on a domestic induction hob. Unlike previous models, the current model considers a variable thermal contact conductance resulting from the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa909dbbd18be75ff80f03c998a307c3
http://zaguan.unizar.es/record/106619
http://zaguan.unizar.es/record/106619
Publikováno v:
Journal of Cereal Science. 67:75-82
This work studies the influence of the addition of teff flour (5, 10 and 20%) and different dried (buckwheat or rice) or fresh (with Lactobacillus helveticus ) sourdoughs on the sensory quality and consumer preference of GF breads. A set of 10 GF bre
Publikováno v:
Packaging Technology and Science. 26:413-421
Most experimental systems for measuring the permeability of microperforated polymeric films are static, mainly because in dynamic systems the small differences in pressure on both sides of the perforation may result in serious errors in the measureme
Publikováno v:
Acta Horticulturae. :607-612
Autor:
Esther Arias, María Luisa Esteban Salvador, Jaime González-Buesa, Ana Ferrer-Mairal, Rosa Oria
Publikováno v:
International Journal of Food Science & Technology. 46:819-826
Summary Clingstone non-melting peach cultivars (Prunus persica L. Batsch) are used primarily for canning, but their processing as fresh-cut products is also of interest. Four clingstone peach cultivars (‘Andross’, ‘Babygold 8′, ‘Calante’