Výsledky vyhledávání - "Pintor-Jardines A"

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Sensory Evaluation of Fat Reduction in Foods

Autor: Patricia Severiano‐Pérez, Aurora Pintor‐Jardines, Mariel Calderón‐Oliver, Hector Escalona‐Buendía

Publikováno v: Fat Mimetics for Food Applications. :245-264

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06662a74b4c90ec8bb628aa14ffbf65f
https://doi.org/10.1002/9781119780045.ch12

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Akademický článek

Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross‐cultural study in Spain and Mexico.

Autor: Tarancón, Paula, Pintor‐Jardines, Aurora, Escalona‐Buendía, Héctor B, Besada, Cristina

Publikováno v: Journal of the Science of Food & Agriculture; Dec2021, Vol. 101 Issue 15, p6586-6594, 9p

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Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and Mexico

Autor: Aurora Pintor-Jardines, Paula Tarancón, Héctor B. Escalona-Buendía, Cristina Besada

Publikováno v: Journal of the science of food and agricultureREFERENCES. 101(15)

BACKGROUND Under certain climate conditions, citrus fruit may reach optimum internal maturity while the rind is still green. It is therefore customary to enhance skin colour changes by submitting early citrus varieties to ethylene degreening treatmen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b829b7ed1dd375c8599ce382a9f3b49
https://pubmed.ncbi.nlm.nih.gov/33969494

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The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream

Autor: Leandro R. González-González, José Luis Arjona-Román, Héctor B. Escalona-Buendía, Patricia Severiano-Pérez, Aurora Pintor-Jardines, Alfonso Totosaus-Sánchez

Publikováno v: LWT. 93:679-685

The thermal properties of low fat, and low fat and sugar ice cream formulations, in which agave fructans were used as a sugar and fat, were evaluated by Modulated Differential Scanning Calorimetry. Approximately 3.0 g/100 mL of agave fructans promote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::505e6ce476e4ac5e30d180ff1da42b94
https://doi.org/10.1016/j.lwt.2018.03.060

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Estudio de propiedades fisicoquímicas, térmicas y sensoriales en helados reducidos en grasa y azúcar usando inulina de achicoria y fructanos de agave como remplazo

Autor: María Aurora Pintor Jardines

Publikováno v: Universidad Autónoma Metropolitana
UAM
Repositorio Institucional de la UAM Iztapalapa

Throughout four chapters of the thesis, we evaluated form different perspectives, the effect of reducing fat and/or sugar on the formulation of the ice creams, especially because these compounds are fundamental to maintain a desirable microstructure,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10583ff80ed41d00da60080675390cea

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Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties

Autor: José Luis Arjona-Román, A. Totosaus-Sánchez, Patricia Severiano-Pérez, A. Pintor Jardines, Susana Fiszman, Héctor B. Escalona-Buendía

Publikováno v: Food Hydrocolloids. 108:106032

The principal aim of the present study was to investigate the feasibility of replacing fat and sugar with agave fructans to produce both low-fat, and low-fat and sugar ice cream. For this purpose, agave fructans (0–3.0%) were added to several ice c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::076f051ccbda764632363e3c65e76863
https://doi.org/10.1016/j.foodhyd.2020.106032

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