Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Arancha Saiz"'
Publikováno v:
Foods, Vol 13, Iss 4, p 603 (2024)
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the perfor
Externí odkaz:
https://doaj.org/article/8568d25f9fcd40cea423f7ccc0684e16
Autor:
Susana Cofrades, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, M. Elvira López-Oliva, Juana Benedí, María Dolores Álvarez
Publikováno v:
Gels, Vol 9, Iss 9, p 728 (2023)
Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-ca
Externí odkaz:
https://doaj.org/article/21da3c306e6446efa4f7d45985aa2237
Publikováno v:
Foods, Vol 12, Iss 11, p 2138 (2023)
Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry marga
Externí odkaz:
https://doaj.org/article/8fc45c6916124985aab3b413bbaf2d82
Publikováno v:
Foods, Vol 11, Iss 24, p 4054 (2022)
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive
Externí odkaz:
https://doaj.org/article/c9a770ce3c0d4633bae813ed56f09e03
Autor:
Susana Cofrades, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedí, María Dolores Álvarez
Publikováno v:
Foods, Vol 11, Iss 5, p 738 (2022)
This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lar
Externí odkaz:
https://doaj.org/article/439a9b1b7b2e47e4bc713ee5c19c41af
Autor:
Susana Cofrades, Alba Garcimartín, Miriam Pérez-Mateos, Arancha Saiz, Rocío Redondo-Castillejo, Aránzazu Bocanegra, Juana Benedí, María Dolores Álvarez
In Press, Journal Pre-proof.
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fef75b62901fd8d127a16d90222a5d46
http://hdl.handle.net/10261/307773
http://hdl.handle.net/10261/307773
Autor:
Gómez Estaca, Joaquín, Freire, María, Mata, M. C. de la, Arancha Saiz, Bou, Ricard, Jiménez Colmenero, Francisco, Cofrades, Susana
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Póster presentado a la 31st EFFoST International Conference titulada: Food Science and Technology Challenges for the 21st Century - Research to Progress Society, celebrada en Sitges (España) del 13 al 16 de noviembre de 2017.
Increasing consum
Increasing consum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ce989a29934c6c6049e7c8b2a31dd50
http://hdl.handle.net/10261/171956
http://hdl.handle.net/10261/171956