Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Olaia Estrada"'
Publikováno v:
Foods, Vol 13, Iss 5, p 664 (2024)
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in t
Externí odkaz:
https://doaj.org/article/6028bac212ff49daa21ae29895defb6c
Publikováno v:
Fermentation, Vol 9, Iss 10, p 863 (2023)
Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop new varieties of kombuchas.
Externí odkaz:
https://doaj.org/article/9f4aa167f5924d3d81773d415f08def2
Autor:
Paula Torán-Pereg, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo, Laura Vázquez-Araújo
Publikováno v:
Foods, Vol 12, Iss 19, p 3536 (2023)
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for pr
Externí odkaz:
https://doaj.org/article/177160e1037e443ab76f0489a1667e0d
Autor:
Yasemin Öner, Malena Serrano, Pilar Sarto, Laura Pilar Iguácel, María Piquer-Sabanza, Olaia Estrada, Teresa Juan, Jorge Hugo Calvo
Publikováno v:
Animals, Vol 11, Iss 6, p 1531 (2021)
A genome-wide association study (GWAS) was performed to identify new single nucleotide polymorphisms (SNPs) and genes associated with mastitis resistance in Assaf sheep by using the Illumina Ovine Infinium® HD SNP BeadChip (680K). In total, 6173 rec
Externí odkaz:
https://doaj.org/article/b52ef32426dd410a813f24622f426877
Publikováno v:
Foods, Vol 8, Iss 3, p 100 (2019)
The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH,
Externí odkaz:
https://doaj.org/article/ae294e09e236413a83271de5de0197c6
Publikováno v:
International Journal of Food Science & Technology. 58:3040-3049
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4190a82d4502d4c51fe2cd63f4d37d9f
https://doi.org/10.1111/ijfs.16430
https://doi.org/10.1111/ijfs.16430
Publikováno v:
International Journal of Food Science & Technology. 57:5542-5552
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35aa947326681c95872d2ffac149d291
https://doi.org/10.1111/ijfs.15902
https://doi.org/10.1111/ijfs.15902
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100647
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78883111937ddcc63efaec87e257bd31
https://doi.org/10.1016/j.ijgfs.2022.100647
https://doi.org/10.1016/j.ijgfs.2022.100647