Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Ana Salvador"'
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
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:
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
Publikováno v:
Foods, Vol 10, Iss 3, p 505 (2021)
In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, a
Externí odkaz:
https://doaj.org/article/23a8825be44b41c5aeed5c479623db5d
Publikováno v:
Foods, Vol 10, Iss 1, p 12 (2020)
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the leve
Externí odkaz:
https://doaj.org/article/b5871736902648e3846a9faac4d8cf6c
Publikováno v:
Foods, Vol 9, Iss 6, p 796 (2020)
This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with
Externí odkaz:
https://doaj.org/article/fe0ef38ae6464dda82e70c4d1aa170db