Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Casilda Navarro-Rodríguez de Vera"'
Autor:
Estrella Sayas-Barberá, Concepción Paredes, Manuel Salgado-Ramos, Noelia Pallarés, Emilia Ferrer, Casilda Navarro-Rodríguez de Vera, José Ángel Pérez-Álvarez
Publikováno v:
Foods, Vol 13, Iss 1, p 129 (2023)
The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review pres
Externí odkaz:
https://doaj.org/article/adedd2f973c1460b8e06d4561727e5ff
Autor:
Estrella Sayas-Barberá, Jose Angel Pérez-Álvarez, Casilda Navarro-Rodríguez de Vera, Manuela Fernández-López, Manuel Viuda-Martos, Juana Fernández-López
Publikováno v:
Foods, Vol 11, Iss 22, p 3661 (2022)
Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to g
Externí odkaz:
https://doaj.org/article/c9dd1b05456e4f39bea542e643ecdee4
Autor:
Juana Fernández-López, Manuel Viuda-Martos, Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, José Ángel Pérez-Álvarez
Publikováno v:
Agronomy, Vol 12, Iss 4, p 876 (2022)
Date palm cultivation is highly relevant, especially in the arid and semi-arid regions of the world, mainly due to the fact that it is considered an eco-efficient crop (based on its few growth requirements and the fact that it is economic and sustain
Externí odkaz:
https://doaj.org/article/64ec74b2885546bda83329beb9c8dab4
Autor:
Juana Fernández-López, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María Estrella Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, José Angel Pérez-Álvarez
Publikováno v:
Plants, Vol 9, Iss 12, p 1769 (2020)
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a
Externí odkaz:
https://doaj.org/article/067c72a09f3d456e9912d601f2ac4386
Autor:
Juana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-Martínez, Jose Angel Pérez-Alvarez
Publikováno v:
Plants, Vol 9, Iss 10, p 1359 (2020)
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, pa
Externí odkaz:
https://doaj.org/article/2818e82bc89a439b8c2735e70ab0cef1
Autor:
Adrián Rabadán, Laura Martínez-Carrasco, Margarita Brugarolas, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Rodolfo Bernabéu
Publikováno v:
Foods, Vol 9, Iss 6, p 696 (2020)
Determining the preferences of food consumers is key for adapting supply and demand. This adaptation of supply is dynamic rather than static, given that it develops over time and is influenced by both social and economic factors. This work presents a
Externí odkaz:
https://doaj.org/article/e643326b5fd54363a622ff386bdb0d86
Autor:
Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Biomolecules. 13:778
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as wel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a6bf93ff1a58601d1ccb7f36f2659e4
https://doi.org/10.3390/biom13050778
https://doi.org/10.3390/biom13050778
Autor:
Estrella Sayas-Barberá, José Ángel Pérez-Álvarez, Alba Roldán-Verdú, Juana Fernández-López, Casilda Navarro-Rodríguez de Vera, Asunción Martínez-Mayoral, Manuel Viuda-Martos
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faf0ddaa9e8244b677a60cbfbc47a3be
https://doi.org/10.3390/foods_2020-07701
https://doi.org/10.3390/foods_2020-07701
Autor:
Elena Sánchez-Zapata, José Ángel Pérez-Álvarez, Carmen Botella-Martínez, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera, Juana Fernández-López, Estrella Sayas-Barberá
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional prope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f83da0a702f1ed727892b36e5911446
https://doi.org/10.3390/foods_2020-07609
https://doi.org/10.3390/foods_2020-07609
Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
Autor:
Juana Fernández-López, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Asunción Martínez-Mayoral, Alba Roldán-Verdú, José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Javier García-Martín
Publikováno v:
The 1st International Electronic Conference on Food Science and Functional Foods.
Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM) which composition made it suitable for the meat industry. In this work, the effect of the addition of CSWM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2eb0c8c9050d39b970e6259b4a6f7a5
https://doi.org/10.3390/foods_2020-07746
https://doi.org/10.3390/foods_2020-07746