Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Aurora Pintor-Jardines"'
Autor:
Patricia Severiano‐Pérez, Aurora Pintor‐Jardines, Mariel Calderón‐Oliver, Hector Escalona‐Buendía
Publikováno v:
Fat Mimetics for Food Applications. :245-264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06662a74b4c90ec8bb628aa14ffbf65f
https://doi.org/10.1002/9781119780045.ch12
https://doi.org/10.1002/9781119780045.ch12
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(15)
BACKGROUND Under certain climate conditions, citrus fruit may reach optimum internal maturity while the rind is still green. It is therefore customary to enhance skin colour changes by submitting early citrus varieties to ethylene degreening treatmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b829b7ed1dd375c8599ce382a9f3b49
https://pubmed.ncbi.nlm.nih.gov/33969494
https://pubmed.ncbi.nlm.nih.gov/33969494
Autor:
Leandro R. González-González, José Luis Arjona-Román, Héctor B. Escalona-Buendía, Patricia Severiano-Pérez, Aurora Pintor-Jardines, Alfonso Totosaus-Sánchez
Publikováno v:
LWT. 93:679-685
The thermal properties of low fat, and low fat and sugar ice cream formulations, in which agave fructans were used as a sugar and fat, were evaluated by Modulated Differential Scanning Calorimetry. Approximately 3.0 g/100 mL of agave fructans promote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::505e6ce476e4ac5e30d180ff1da42b94
https://doi.org/10.1016/j.lwt.2018.03.060
https://doi.org/10.1016/j.lwt.2018.03.060
Autor:
María Aurora Pintor Jardines
Publikováno v:
Universidad Autónoma Metropolitana
UAM
Repositorio Institucional de la UAM Iztapalapa
UAM
Repositorio Institucional de la UAM Iztapalapa
Throughout four chapters of the thesis, we evaluated form different perspectives, the effect of reducing fat and/or sugar on the formulation of the ice creams, especially because these compounds are fundamental to maintain a desirable microstructure,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10583ff80ed41d00da60080675390cea
Publikováno v:
Redalyc
El helado es una dispersión coloidal que consta de una fase dispersa, que se encuentra inmersa en una fase continua de alta viscosidad. La fase dispersa está compuesta por tres componentes principales que le dan su estructura: burbujas de aire,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ff4d8b69d65954a1c9bd001f84fddd2
http://www.redalyc.org/articulo.oa?id=441942929009
http://www.redalyc.org/articulo.oa?id=441942929009
Publikováno v:
Journal of the Science of Food & Agriculture; Dec2021, Vol. 101 Issue 15, p6586-6594, 9p
Publikováno v:
Revista CienciaUAT; ene-jun2013, Vol. 25 Issue 1, p56-61, 6p
Autor:
Miguel Cerqueira, Lorenzo Castro
FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetic
Autor:
Felipe Durán Ramírez
Históricamente, la leche ha sido uno de los alimentos más usados por los seres humanos después del diluvio. Su utilización ha sido tan vasta que ha impulsado a muchos a creer que es un alimento indispensable e importante para la dieta humana. Deb