Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Loreto Alonso-Miravalles"'
Publikováno v:
Foods, Vol 9, Iss 4, p 453 (2020)
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand
Externí odkaz:
https://doaj.org/article/54047982b1e04285ae43d2ec04819962
Publikováno v:
Foods, Vol 9, Iss 3, p 252 (2020)
The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made from soy, coconut, cashew, almond and hemp, including a dairy benchmark yogurt. The soy, coconut and cashew-based yogurts showe
Externí odkaz:
https://doaj.org/article/ab16d58069094505b0915353b56e076d
Publikováno v:
Foods, Vol 7, Iss 5, p 73 (2018)
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and mai
Externí odkaz:
https://doaj.org/article/9273428e7ccc45e4a7cff18c3d2bb2a6
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(12)
Background The amino acid composition, and rheological, thermal and colloidal stability of plant protein-based oil-in-water emulsion systems containing 1.90, 3.50 and 7.70 g 100 mL-1 protein, fat and carbohydrate, respectively, using quinoa and lenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a6921f310df4ebe2a4df5e557af737c
https://pubmed.ncbi.nlm.nih.gov/33745134
https://pubmed.ncbi.nlm.nih.gov/33745134
Publikováno v:
Journal of Food Engineering
Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c28d08c442298c8c4961c7d265c10787
https://hdl.handle.net/10468/9891
https://hdl.handle.net/10468/9891
Autor:
María Pilar Castro-Gómez, Javier Fontecha, Loreto Alonso-Miravalles, M. C. Martín-Hernández, Rosa García-Martín, Alba M. García-Serrano, Javier Megino-Tello, Maria V. Calvo, Leocadio Alonso
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::695b8119713ee06440995f02432179bf
http://hdl.handle.net/10261/220045
http://hdl.handle.net/10261/220045
Publikováno v:
Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 453, p 453 (2020)
Volume 9
Issue 4
Foods, Vol 9, Iss 453, p 453 (2020)
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a2bf2da5d595eb26f29ae71e727596f
https://publica.fraunhofer.de/handle/publica/262107
https://publica.fraunhofer.de/handle/publica/262107
Autor:
Stephanie Jeske, Loreto Alonso-Miravalles, James A. O'Mahony, Martina Krueger, Clara Larissa Wriessnegger, Andreas Detzel, Emanuele Zannini, Juergen Bez, Mirjam Busch, Elke K. Arendt
Publikováno v:
European Food Research and Technology
Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations were obtained when ultrafiltration was used (> 90%), whereas isoelectric precipitation resulte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98fa686bc5ef3f29d4ee8707ce42f3ef
Orchis anatolica (O. anatolica) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum (OaG) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. The aim of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::207ba820fde2bc52746e2de2280fba18
https://aperta.ulakbim.gov.tr/record/52299
https://aperta.ulakbim.gov.tr/record/52299
Publikováno v:
Foods, Vol 7, Iss 5, p 73 (2018)
Foods
Foods; Volume 7; Issue 5; Pages: 73
Foods
Foods; Volume 7; Issue 5; Pages: 73
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and mai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce300d7593a5046bc6056c9c596bbb7e
https://doi.org/10.3390/foods7050073
https://doi.org/10.3390/foods7050073