Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Tatiana Pintado"'
Autor:
Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant’Ana Falcão Leite, Maurício Costa Alves da Silva
Publikováno v:
Foods, Vol 13, Iss 2, p 286 (2024)
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technologic
Externí odkaz:
https://doaj.org/article/5795ee3d732c48f6806a898a5ea1b3d1
Autor:
Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Álvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado
Publikováno v:
Gels, Vol 10, Iss 1, p 33 (2023)
Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin. These were studied to evaluate the influence of the oil structurin
Externí odkaz:
https://doaj.org/article/af6564c9aaba4ad887e27eaad1c6f4fd
Autor:
Gonzalo Delgado-Pando, Tatiana Pintado
Publikováno v:
Foods, Vol 11, Iss 5, p 772 (2022)
New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...]
Externí odkaz:
https://doaj.org/article/9465551bf7664ccd907aac382bdaecc4
Publikováno v:
Foods, Vol 10, Iss 7, p 1615 (2021)
Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important chall
Externí odkaz:
https://doaj.org/article/07bfaefba3ab466baccfb30991fcc6f6
Publikováno v:
Foods, Vol 10, Iss 2, p 429 (2021)
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analy
Externí odkaz:
https://doaj.org/article/92b65c958c3548348dd62d7bb664274b
Publikováno v:
Foods, Vol 9, Iss 12, p 1847 (2020)
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF)
Externí odkaz:
https://doaj.org/article/0baf0bda50924eae9aaa9a9ab1d6e1c6
Autor:
Tatiana Pintado, Gonzalo Delgado-Pando
Publikováno v:
Foods, Vol 9, Iss 8, p 1044 (2020)
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, no
Externí odkaz:
https://doaj.org/article/9358a119ef274f48960e1bcc07255883
Autor:
Tatiana Pintado, Susana Cofrades
Publikováno v:
Foods, Vol 9, Iss 6, p 830 (2020)
The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer
Externí odkaz:
https://doaj.org/article/dda73b685aee4b07ae0ef5b784b0e4df
Publikováno v:
Foods, Vol 9, Iss 4, p 445 (2020)
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutr
Externí odkaz:
https://doaj.org/article/32bdce710e52403caf72c5a863972aca
Autor:
Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Publikováno v:
Gels, Vol 5, Iss 2, p 19 (2019)
Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabiliz
Externí odkaz:
https://doaj.org/article/42657fb390924f4ca7072a88757f147e