Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Esther Sendra Nadal"'
Autor:
Ana Beltrán Sanahuja, Rafaela Pesci de Almeida, Kilian-Anja Igler Marí, Marina Cano Lamadrid, Arantzazu Valdés García, Esther Sendra Nadal
Publikováno v:
Foods, Vol 13, Iss 1, p 127 (2023)
The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5–3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, com
Externí odkaz:
https://doaj.org/article/892a9e342f404c4eb3dc9767f7758811
Autor:
Adam Figiel, Przemysław J. Szychowski, Ángel A. Carbonell-Barrachina, Krzysztof Lech, Esther Sendra‐Nadal, Francisca Hernández, Aneta Wojdyło
Publikováno v:
Food Chemistry. 255:157-164
Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovac, as affected by the drying m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e4b61324f500b074d6f5fccb6e02638
https://doi.org/10.1016/j.foodchem.2018.02.075
https://doi.org/10.1016/j.foodchem.2018.02.075
Publikováno v:
Sensory and aroma marketing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::705681cc1c10829ed6aab3f23685fdd1
https://doi.org/10.3920/978-90-8686-841-4
https://doi.org/10.3920/978-90-8686-841-4
Autor:
C. Navarro, Esther Sendra‐Nadal, Estrella Sayas, Juana Fernández-López, José Angel Pérez Alvarez, Manuel Viuda-Martos
Publikováno v:
International Journal of Food Science & Technology. 44:748-756
Summary The goal of this investigation was to evaluate the effects of storage time and conditions on the physicochemical and microbiological properties of a high dietary fibre powder (HDFP). HDFP for this study was manufactured from orange juice indu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4200cbdf6d1ba0757251d9eea5b73d0b
https://doi.org/10.1111/j.1365-2621.2008.01892.x
https://doi.org/10.1111/j.1365-2621.2008.01892.x
Publikováno v:
Handbook of Poultry Science and Technology, Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad84597ca17d84bcd9b2c96cdb280fec
https://doi.org/10.1002/9780470504475.ch26
https://doi.org/10.1002/9780470504475.ch26
Publikováno v:
Handbook of Poultry Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f173a6d780d9801d16afa664c61f0e29
https://doi.org/10.1002/9780470504475.ch24
https://doi.org/10.1002/9780470504475.ch24
Publikováno v:
Handbook of Poultry Science and Technology, Volume 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3adb9439fb368d58cc30074f29b533f
https://doi.org/10.1002/9780470504451.ch12
https://doi.org/10.1002/9780470504451.ch12
Publikováno v:
Handbook of Poultry Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e100ce068714b21055e705d466a4a8a
https://doi.org/10.1002/9780470504451.ch16
https://doi.org/10.1002/9780470504451.ch16
Publikováno v:
Handbook of Poultry Science and Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94a1aa3e0d0e8e184cf8599f186cafce
https://doi.org/10.1002/9780470504451.ch6
https://doi.org/10.1002/9780470504451.ch6
Publisher Summary This chapter reviews the impact of food formulation and food processing on the survival, growth, and activity of probiotics and prebiotics as well as food quality and stability. The consumption of designed healthy foods is included
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::438f3d27c5a4fd9734ba3fcde820793e
https://doi.org/10.1016/b978-0-12-374938-3.00022-0
https://doi.org/10.1016/b978-0-12-374938-3.00022-0