Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Estrella Sayas"'
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:
Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Biomolecules, Vol 13, Iss 5, p 778 (2023)
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://doaj.org/article/47354fb7cef544d292493e43c4dfba29
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:
Marika Pellegrini, Raquel Lucas-Gonzalez, Estrella Sayas-Barberá, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 1079-1088 (2018)
The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of
Externí odkaz:
https://doaj.org/article/8d8604e5dec14fe59b4ece93e46a1768
Autor:
Estrella Sayas-Barberá, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 12, p 3080 (2021)
In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), co
Externí odkaz:
https://doaj.org/article/a6b151d32e044bbf9d4e3fdf2a436bb0
Autor:
Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 11, p 2706 (2021)
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion ela
Externí odkaz:
https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
Autor:
Carmen Botella-Martínez, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 81 (2021)
A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat, and two to achieve 50% and 100% fat substitu
Externí odkaz:
https://doaj.org/article/ec4140ad94f84c468b049753f7ec6dd3
Autor:
Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 7, p 1463 (2021)
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quino
Externí odkaz:
https://doaj.org/article/526a1b07ce2f48c999893726bd967314
Autor:
José Manuel Lorente-Mento, Raquel Lucas-González, Estrella Sayas-Barbera, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 9, Iss 6, p 727 (2020)
The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins v
Externí odkaz:
https://doaj.org/article/6d400af675204a0c8775fbaeded9177f