Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mónica Ibargüen"'
Publikováno v:
Open Research Europe, Vol 2 (2024)
Background Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based i
Externí odkaz:
https://doaj.org/article/83d397b00ab3434caeb83f8126879487
Publikováno v:
Foods, Vol 12, Iss 5, p 952 (2023)
“Hidden hunger”, the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erra
Externí odkaz:
https://doaj.org/article/064add59ec324c22b4c3f2ea5fcea26b
Autor:
Clara Talens, Raquel Llorente, Laura Simó-Boyle, Isabel Odriozola-Serrano, Itziar Tueros, Mónica Ibargüen
Publikováno v:
Foods, Vol 11, Iss 21, p 3396 (2022)
The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycle
Externí odkaz:
https://doaj.org/article/fec213aef7194e3d931b983fe5e03845
Publikováno v:
Plant Foods for Human Nutrition. 77:271-278
Circular use of resources implies developing mild processes to transform food by-products into value-added products, without using organic solvents or extensive washing and drying steps. Refined ingredients are commonly used in gluten-free bakery res
Publikováno v:
Open Research Europe
Background: Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based
Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture and cost of the 15 sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::162155e8bd99e4c4e8450524dddad5b8
https://hdl.handle.net/10459.1/84267
https://hdl.handle.net/10459.1/84267