Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rosa Ana Abalos"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the s
Externí odkaz:
https://doaj.org/article/c3e278ebc655470e9b290ee6d555d091
Autor:
Rosa Ana Abalos, Elisa Fernanda Naef, María Victoria Aviles, Claudia Gallinger, María Beatriz Gómez
Publikováno v:
Revista chilena de nutrición. 49:598-608
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc4191ac1895678f7031b6b2dc999712
https://doi.org/10.4067/s0717-75182022000600598
https://doi.org/10.4067/s0717-75182022000600598
Publikováno v:
Revista Española de Nutrición Humana y Dietética.
Introduction: The development of high-quality plant-based ready-to-eat food options can respond to today's dietary demands. The trend of consumers opting for a plant-based diet is on the rise; however, they have few options for ready-to-eat products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b6b1e3d15792d218b8fcef0cfacd6c0
https://doi.org/10.14306/renhyd.27.2.1839
https://doi.org/10.14306/renhyd.27.2.1839
Publikováno v:
Journal of Culinary Science & Technology. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::303133b0267b847da2c2c72676ba12c3
https://doi.org/10.1080/15428052.2022.2043211
https://doi.org/10.1080/15428052.2022.2043211
Autor:
Rosa Ana Abalos, Liliana Haydeé Lound, Elisa Fernanda Naef, María Beatriz Gómez, Daniela Flavia Olivera, Maria Victoria Aviles
Publikováno v:
Acta Agronómica. 70:57-65
La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la carne de boga (Leporinus obtusidens) y evaluar el efecto de impregnación a vacío con jugo de limón en sus características
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4154b72d2978e31ae7fddd8d6980c032
https://doi.org/10.15446/acag.v70n1.90921
https://doi.org/10.15446/acag.v70n1.90921
Autor:
María Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Liliana H. Lound, María Beatriz Gómez, Daniela F. Olivera
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100674
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58bbf3363c5749a6872daab7a9babc54
https://doi.org/10.1016/j.ijgfs.2023.100674
https://doi.org/10.1016/j.ijgfs.2023.100674
Autor:
M. Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Mercedes C. Piaggio, Liliana H. Lound, Daniela F. Olivera
Publikováno v:
International Journal of Gastronomy and Food Science. 28:100540
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70410b21bab832181629d51f00e6854e
https://doi.org/10.1016/j.ijgfs.2022.100540
https://doi.org/10.1016/j.ijgfs.2022.100540
Autor:
Purificación García-Segovia, M. Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Daniela Flavia Olivera, Liliana Haydeé Lound
Publikováno v:
International Journal of Gastronomy and Food Science. 21:100225
Because consumers are the last key step in the food-production chain, an identification of conditions affecting their behavior patterns is useful. That understanding would enable sectors of the food industry to more closely meet consumers´ expectati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e64467b61cba4fa438551feb64d93c9
https://doi.org/10.1016/j.ijgfs.2020.100225
https://doi.org/10.1016/j.ijgfs.2020.100225
Publikováno v:
LWT. 131:109773
Vacuum impregnation (VI) is a widely used methodology to add various substances of interest to porous foods, thus acquiring enhanced nutritional and sensory properties depending on the functionality of the impregnation solution. The work reported her
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b5b6f3d20a18a1ad4e08f56c8a17d82
https://doi.org/10.1016/j.lwt.2020.109773
https://doi.org/10.1016/j.lwt.2020.109773
Autor:
Ana Giménez, Beatriz Gómez, Paula Varela, Rafael Silva Cadena, Gastón Ares, Silvana Correa, Leticia Vidal, Rosa Ana Abalos
Publikováno v:
Journal of Sensory Studies. 29:74-87
The popularity of projective mapping with consumers for sensory characterization has markedly increased in the last 5 years. To have confidence in this methodology, it is necessary to ensure that a similar product profile would emerge if the test was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78fdcaea21770fca5d61ea816bc9d094
https://doi.org/10.1111/joss.12083
https://doi.org/10.1111/joss.12083