Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shuyana Deba-Rementeria"'
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
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:
Journal of Sensory Studies. 37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2fcf496ce99b6e82673a3b8e1c20aaa
https://doi.org/10.1111/joss.12740
https://doi.org/10.1111/joss.12740
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
Autor:
John Regefalk, Shuyana Deba-Rementeria, Olaia Estrada, Laura Vázquez-Araújo, Maider Zugazua-Ganado
Publikováno v:
LWT. 148:111769
A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) and time (40-65-90 days) con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0be2a13d24f252718bda573cdcd966c9
https://doi.org/10.1016/j.lwt.2021.111769
https://doi.org/10.1016/j.lwt.2021.111769