Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Arantxa Rizo"'
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
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:
Sustainability; Volume 15; Issue 12; Pages: 9407
The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ca5f82a25a39ad559b269da7f12d631f
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Dysphagia patients might need to thicken drinks. The viscosity of these thickened drinks varies among commercial thickeners and drinks compromising the ingesta safety. The aim of this study was to investigate how temperature and resting time affect t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f34650257dc60c6bf056451e1236f649
http://hdl.handle.net/10261/269389
http://hdl.handle.net/10261/269389
Publikováno v:
Current Research in Food Science
Current Research in Food Science, Vol 3, Iss, Pp 30-40 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Current Research in Food Science, Vol 3, Iss, Pp 30-40 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::158a13537022d69d196f6fa18e6dd416
https://pubmed.ncbi.nlm.nih.gov/32914118
https://pubmed.ncbi.nlm.nih.gov/32914118
Autor:
Patricia Puerta, Beatriz Villegas, Amparo Tárrega, Susana Fiszman, Arantxa Rizo, Laura Laguna
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consump
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16fb5befe72134c39c5ca6627b68954e
http://hdl.handle.net/10261/209528
http://hdl.handle.net/10261/209528
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
In this study, the influence of matrix structure and viscosity was investigated to gain insight into the mechanisms of sandiness perception. Granules of two types of resistant starch (RS types II and III) were used as edible particles of different si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::302d6ef265b246ec7fc34b22dca11fc3
http://hdl.handle.net/10261/222748
http://hdl.handle.net/10261/222748
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2721-2728
Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbde4724ea9e898cf3025450053d2421
https://doi.org/10.1002/jsfa.8767
https://doi.org/10.1002/jsfa.8767
Autor:
Pedro Pérez-Soriano, Susana Fiszman, Arantxa Rizo, Irene Jimenez-Perez, Andrés Camacho-García, Amparo Tárrega
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::662e267c1b77558896bd19c2bbf85479
https://doi.org/10.1016/j.foodqual.2019.04.005
https://doi.org/10.1016/j.foodqual.2019.04.005
Publikováno v:
Foods
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 8, Iss 5, p 148 (2019)
Volume 8
Issue 5
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 8, Iss 5, p 148 (2019)
Volume 8
Issue 5
© The Author(s).
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
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0486d8e23a78a12dd0bfc03f1371474a