Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Samuel Verdú"'
Publikováno v:
Revista Española de Nutrición Humana y Dietética (2024)
Introducción: Este estudio explora los efectos toxicológicos de las nanopartículas de plata (AgNPs) y nanopartículas de óxido de hierro (Fe2O3NPs), que se utilizan como colorantes alimentarios (E-174 y E-172, respectivamente), al entrar en conta
Externí odkaz:
https://doaj.org/article/e89782a99c9c4cde8571105a52bedb0f
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 238, Iss , Pp 113601- (2022)
The toxicological properties of different silica particles functionalised with essential oil components (EOCs) were herein assessed using the in vivo model C. elegans. In particular, the effects of the acute and long-term exposure to three silica par
Externí odkaz:
https://doaj.org/article/754a1c60b83b469ab4aa10ad26c07af7
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the ph
Externí odkaz:
https://doaj.org/article/8cd171b9b089476791aae8faa20d3094
Publikováno v:
International Journal of Food Science & Technology. 58:1078-1088
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::058c8ed03d87b7945902cf4a2c6aa398
https://doi.org/10.1111/ijfs.16248
https://doi.org/10.1111/ijfs.16248
Publikováno v:
Food and Bioprocess Technology. 16:122-134
Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process, and macrostructural and microstructural en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a0bc64ce185ed62becb22ddde9540b0
https://doi.org/10.1007/s11947-022-02925-x
https://doi.org/10.1007/s11947-022-02925-x
Publikováno v:
European Food Research and Technology. 248:1859-1867
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9550e3aae74bdd78c449c6474be54d3d
https://doi.org/10.1007/s00217-022-04011-0
https://doi.org/10.1007/s00217-022-04011-0
Publikováno v:
In Journal of Food Engineering June 2014 130:8-13
Autor:
Cynthia Fontes-Candia, Marta Martínez-Sanz, Pilar Gómez-Cortés, María Visitación Calvo, Samuel Verdú, Raúl Grau, Amparo López-Rubio
Publikováno v:
LWT. 180:114705
Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results showed that 50% of the pork back fat substitution did not affect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36150e9d166d725bd66823850351af49
https://doi.org/10.1016/j.lwt.2023.114705
https://doi.org/10.1016/j.lwt.2023.114705
Autor:
Diana Laura Cordero Fernández, María del Carmen Granados Nevárez, Samuel Verdú Amat, Benjamín Ramírez-Wong, Alma Rosa Islas Rubio, Francisco Vásquez Lara
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 11:161-173
El objetivo de este trabajo fue evaluar el efecto de la sustitución de harina de trigo (HT) con harina de fibra de avena (HFA) con diferente tamaño de partícula sobre las propiedades reológicas, texturales y de panificación. El tamaño de partí
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a077e830f785452569260855195e9442
https://doi.org/10.29312/remexca.v11i1.1954
https://doi.org/10.29312/remexca.v11i1.1954